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Volatile Compounds in the Oxidation of Unsaturated Fatty Acids Caused in Off-flavor of Porcine Liver by HS-SPME  

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. 359-365 More about this Journal
Abstract
Headspace solid-phase microextraction(HS-SPME) was used to isolate the off-flavor volatile compounds, which are formed during the oxidation of porcine liver and unsaturated fatty acids in porcine liver induced by iron. Three fibers for HS-SPME method development were tested, and the polydimethylsiloxane/divinylbenzene(PDMS/DVB) fiber was selected as providing the best detection of analyzed compounds. In the oxidized arachidonic acid, the major compounds identified were hexanal, 1-octen-3-one(metallic), (Z)-4-heptenal, (E)-2-octenal, 1-octen-3-ol(mushroom), (Z)-2-nonenal (cardboard-like), and (E,E)-2,4-decadienal(fatty, oily). In the oxidized linolenic acid, the major ones were (E,E)-2,4-heptadienal(fishy), (E,E)-3,5-octadien-2-one and (E,Z)-2,6-nonadienal. Moreover, those of th oxidized porcine liver with iron were hexanal, 1-octen-3-one, (Z)-4-heptenal, (E,Z)-2,4-decadienal and (E,E)-2,4-decadienal. These results showed that the fishy and metallic off-flavor in porcine liver were due to the oxidation of unsaturated fatty acids in porcine liver.
Keywords
HS-SPME; PDMS/DVB; porcine liver; arachidonic acid; linolenic acid; off-flavor;
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