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Study on Fishy Off-flavor in Porcine Liver by GC-O  

Im, Sung-Im (Dongeui Food Research Institute, Dongeui University)
Choi, Sung-Hee (Department of Food Science and Nutrition, Dongeui University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.3, 2003 , pp. 353-358 More about this Journal
Abstract
Volatile compounds of porcine liver were collected by simultaneous steam distillation and extraction and steam distillation under reduced pressure. Volatiles were analyzed by gas chromatography (GC) and GC-mass spectrometry. Key aroma compounds of off-flavor in porcine liver were characterized using GC-olfactometry technique. Concentrates of cooked porcine liver had odor of a typical liver, fishy, and metallic off-flavor. Aroma concentrates showed over 90 peaks, of which 69 compounds were positively and/or tentatively identified. 1-Octen-3-one, 1-hexanol, (E)-2-nonenal, (Z)-4-decenal, (E,E)-2,4-heptadienal and (E,E)-2,4-decadienal were newly identified in this study. These compounds seem to be produced from unsaturated fatty acids of porcine liver by oxidation. 1-Octen-3-one (metallic), 1-hexanol (metallic) and (E,E)-2,4-heptadienal(fishy) have been implicated in fishy and metallic off-flavor in cooked porcine liver.
Keywords
porcine liver; fishy off-flavor; metallic off-flavor; gas chromatography-olfactometry; 1-octen-3-one;
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