Further analysis of the volatile components of frozen cold stored cod and the influence of these on flavour

Further analysis of the volatile components of frozen cold stored cod and the influence of these... In previous reports it was shown that hept‐cis‐4‐enal is the major component responsible for the off‐flavour that develops in cod (Gadus morhua) during frozen storage. Many other volatile components are present and a number are identified in this paper. Two of these, hept‐trans‐2‐enal and hepta‐trans‐2, cis‐4‐dienal have been shown to possess flavour notes or tones similar in character to the cold storage flavour. Recognition thresholds of these compounds have been determined in aqueous solution and from this, and the nature of their flavour it has been concluded that they are not as important in the cold storage flavour as hept‐cis‐4‐enal. Production of these three compounds has been monitored and found to increase with time and temperature of frozen storage. Taste panel assessments of the fish show a good correlation (0.84) with the hept‐cis‐4‐enal content. Evidence is presented which is strongly indicative that these compounds are produced by liquid oxidation. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of the Science of Food and Agriculture Wiley

Further analysis of the volatile components of frozen cold stored cod and the influence of these on flavour

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Publisher
Wiley
Copyright
Copyright © 1977 John Wiley & Sons, Ltd
ISSN
0022-5142
eISSN
1097-0010
D.O.I.
10.1002/jsfa.2740280215
Publisher site
See Article on Publisher Site

Abstract

In previous reports it was shown that hept‐cis‐4‐enal is the major component responsible for the off‐flavour that develops in cod (Gadus morhua) during frozen storage. Many other volatile components are present and a number are identified in this paper. Two of these, hept‐trans‐2‐enal and hepta‐trans‐2, cis‐4‐dienal have been shown to possess flavour notes or tones similar in character to the cold storage flavour. Recognition thresholds of these compounds have been determined in aqueous solution and from this, and the nature of their flavour it has been concluded that they are not as important in the cold storage flavour as hept‐cis‐4‐enal. Production of these three compounds has been monitored and found to increase with time and temperature of frozen storage. Taste panel assessments of the fish show a good correlation (0.84) with the hept‐cis‐4‐enal content. Evidence is presented which is strongly indicative that these compounds are produced by liquid oxidation.

Journal

Journal of the Science of Food and AgricultureWiley

Published: Feb 1, 1977

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