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GC‐MS IDENTIFICATION OF THE VOLATILE COMPOUNDS EXTRACTED FROM ROASTED TURKEYS FED A BASAL DIET SUPPLEMENTED WITH TUNA OIL: SOME COMMENTS ON FISHY FLAVOR
Author(s) -
CRAWFORD L.,
KRETSCH M. J.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01198.x
Subject(s) - flavor , food science , tuna , chemistry , gas chromatography–mass spectrometry , chromatography , biology , mass spectrometry , fish <actinopterygii> , fishery
This paper reports the GC‐MS identification of many of the compounds found in the volatiles of roasted turkeys that had been fed a basal diet supplemented with beef fat or tuna oil (TO) or with TO plus alpha‐tocopherol acetate and presents a case for which of these 41 compounds are likely to play a role in fishy flavor.