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Hept‐ cis ‐4‐enal and its contribution to the off‐flavour in cold stored cod
Author(s) -
McGill A. S.,
Hardy R.,
Burt J. R.,
Gunstone F. D.
Publication year - 1974
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740251208
Subject(s) - flavour , food science , chemistry , fish <actinopterygii> , cold storage , biology , fishery , horticulture
During frozen storage white fish develops a typical cold storage flavour. One of the compounds contributing to this off‐flavour has been isolated and identified as hept‐ cis ‐4‐enal. The sensory properties of this and of synthetic hept‐ cis ‐4‐enal support this finding and show that it is present at very low concentration.