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.
|Original language||English (US)|
|Number of pages||3|
|Journal||Journal of food science|
|State||Published - Jul 1978|