Abstract
Hexanal (I), 1-octen-3-one (II), (E,E)-2,4-nonadienal (III), (E,E)-2,4-decadienal (IV) andtrans-4,5-epoxy-(E)-2-decenal (V) were quantified in cooked meat (beef, pork, chicken) in which the warmed-over flavour (WOF) was observed after storage for 2 days at 4°C. Odour activity values of the compounds on the basis of odour threshold values in water revealed that compounds I and V contributed most strongly to WOF. During the storage, free iron but not metmyoglobin catalysed the increase of compounds I, II, IV and V in models containing the lipids of beef meat.
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Konopka, U.C., Guth, H. & Grosch, W. Potent odorants formed by lipid peroxidation as indicators of the warmed-over flavour (WOF) of cooked meat. Z Lebensm Unters Forch 201, 339–343 (1995). https://doi.org/10.1007/BF01192729
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DOI: https://doi.org/10.1007/BF01192729