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

Headspace solid-phase microextraction(HS-SPME)를 이용한 간의 비린내불쾌취에 기인하는 불포화지방산 산화생성물의 휘발성성분

  • 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


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.


HS-SPME;PDMS/DVB;porcine liver;arachidonic acid;linolenic acid;off-flavor


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