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 of the Science of Food and Agriculture – Wiley
Published: Feb 1, 1977
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