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FLAVOR COMPOUNDS RELATED TO THE WARMED‐OVER FLAVOR OF TURKEY
Author(s) -
RUENGER E. L.,
REINECCIUS G. A.,
THOMPSON D. R.
Publication year - 1978
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.1365-2621.1978.tb15268.x
Subject(s) - flavor , food science , chemistry , taste , lipid oxidation , heptanal , cooked meat , biochemistry , antioxidant , aldehyde , catalysis
ABSTRACT Taste panel results indicated that the warmed‐over flavor of turkey meat was readily detectable and was equally detectable in both white and dark meat. Statistical analysis of gas chromatographic flavor profiles comparing fresh and reheated turkey meat selected three components of the profile as being correlated to the warmed‐over flavor. The three components were found to increase due to reheating. Two of the three were identified as heptanal and n‐nona‐3,6‐dienal. The remaining compound could not be identified. The two known compounds are typical end‐products of lipid oxidation which further supports the hypothesis that warmed‐over flavor is due to lipid oxidation.