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

GC-olfactometry를 이용한 돼지간의 비린내불쾌취 성분 연구

  • Im, Sung-Im (Dongeui Food Research Institute, Dongeui University) ;
  • Choi, Sung-Hee (Department of Food Science and Nutrition, Dongeui University)
  • 임성임 (동의대학교 한방식품연구소) ;
  • 최성희 (동의대학교 식품영양학과)
  • Published : 2003.06.01

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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