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FLAVOR SENSITIVITY FOR CHLOROANISOLES IN COAGULATED EGG YOLK
Author(s) -
FRIJTERS J. E. R.,
BEMELMANS J. M. H.
Publication year - 1977
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.1365-2621.1977.tb12682.x
Subject(s) - flavor , yolk , odor , chemistry , food science , organic chemistry
A number of tri‐ and tetrachloroanisoles as well as pentachloroanisole are known to be associated with mustiness in eggs and broilers. The flavor thresholds in coagulated egg‐yolk were determined for the various isomers of these compounds in order to establish the concentration levels at which the flavor of eggs is affected. For 2,3,6‐ and 2,4,6‐tri‐chloroanisole, 2,3,4,6‐tetrachloroanisole and for pentachloroanisole the thresholds were between 2.4 × 10 −3 and 2.8 mg/kg, whereas those for the other isomers were above 10 mg/kg. These flavor thresholds were at least a factor 1000 higher than odor thresholds reported for solutions in water.