| Identification and sensory evaluation of volatile compounds in oxidized porcine liver. | |
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MedLine Citation:
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PMID: 14733512 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Headspace solid phase microextraction (HS-SPME) was used to isolate the off-flavor volatile compounds, which are formed during the oxidation of porcine liver induced by iron. Poly(dimethylsiloxane)/divinylbenzene fiber was used in the HS-SPME. Changes in the volatile compounds of oxidized porcine liver and unsaturated fatty acids induced by iron were examined. Results showed that 1-octen-3-one (metallic), hexanol (weak metallic), 1-octen-3-ol (mushroomlike), (E)-2-nonenal (cardboardlike), and (E,E)-2,4-decadienal (fatty, oily) were the main contributors to the overall off-flavor of porcine liver. The results of the sensory evaluation revealed that oxidized arachidonic acid has a major impact on metallic and liverlike off-flavor and that when liverlike off-flavor is perceived, metallic is also included. Oxidized linolenic acid was the most important contributor to the objectionable fishy off-flavor. Oxidized porcine liver exhibited distinct metallic, liverlike, and weak fishy background notes. Liverlike flavor had a high correlation coefficient with odor characteristics such as metallic (0.839) and fishy (0.777). In this study, it was clearly observed that the stronger the metallic and fishy off-flavor the higher the perception of liverlike off-flavor. |
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Authors:
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Sungim Im; Fumiyo Hayakawa; Tadao Kurata |
Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: 52 ISSN: 0021-8561 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 2004 Jan |
Date Detail:
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Created Date: 2004-01-21 Completed Date: 2004-03-11 Revised Date: 2006-11-15 |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: United States |
Other Details:
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Languages: eng Pagination: 300-5 Citation Subset: IM |
Affiliation:
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Institute of Environmental Science for Human Life, Ochanomizu University, 2-1-1, Otsuka, Bunkyo-ku, Tokyo 112-8610, Japan. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Animals Chromatography, Gas Fatty Acids, Unsaturated / analysis Fatty Acids, Volatile / analysis*, chemistry Gas Chromatography-Mass Spectrometry Liver / chemistry* Odors / analysis* Oxidation-Reduction Swine* Taste* |
| Chemical | |
Reg. No./Substance:
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0/Fatty Acids, Unsaturated; 0/Fatty Acids, Volatile |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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