Im Sungim, Hayakawa Fumiyo, Kurata Tadao
Institute of Environmental Science for Human Life, Ochanomizu University, 2-1-1, Otsuka, Bunkyo-ku, Tokyo 112-8610, Japan.
J Agric Food Chem. 2004 Jan 28;52(2):300-5. doi: 10.1021/jf030337v.
Headspace solid phase microextraction (HS-SPME) was used to isolate the off-flavor volatile compounds, which are formed during the oxidation of porcine liver induced by iron. Poly(dimethylsiloxane)/divinylbenzene fiber was used in the HS-SPME. Changes in the volatile compounds of oxidized porcine liver and unsaturated fatty acids induced by iron were examined. Results showed that 1-octen-3-one (metallic), hexanol (weak metallic), 1-octen-3-ol (mushroomlike), (E)-2-nonenal (cardboardlike), and (E,E)-2,4-decadienal (fatty, oily) were the main contributors to the overall off-flavor of porcine liver. The results of the sensory evaluation revealed that oxidized arachidonic acid has a major impact on metallic and liverlike off-flavor and that when liverlike off-flavor is perceived, metallic is also included. Oxidized linolenic acid was the most important contributor to the objectionable fishy off-flavor. Oxidized porcine liver exhibited distinct metallic, liverlike, and weak fishy background notes. Liverlike flavor had a high correlation coefficient with odor characteristics such as metallic (0.839) and fishy (0.777). In this study, it was clearly observed that the stronger the metallic and fishy off-flavor the higher the perception of liverlike off-flavor.
顶空固相微萃取（HS-SPME）用于分离铁诱导猪肝氧化过程中形成的异味挥发性化合物。HS-SPME采用聚二甲基硅氧烷/二乙烯基苯纤维。研究了铁诱导氧化猪肝和不饱和脂肪酸中挥发性化合物的变化。结果表明，1-辛烯-3-酮（金属味）、己醇（弱金属味）、1-辛烯-3-醇（蘑菇味）、（E）-2-壬烯醛（纸板味）和（E，E）-2,4-癸二烯醛（脂肪味、油味）是猪肝整体异味的主要来源。感官评价结果显示，氧化花生四烯酸对金属味和肝腥味有主要影响，当感觉到肝腥味时，也包含金属味。氧化亚麻酸是令人反感的鱼腥味的最重要来源。氧化猪肝呈现出明显的金属味、肝腥味和微弱的鱼腥味背景特征。肝腥味与金属味（0.839）和鱼腥味（0.777）等气味特征具有较高的相关系数。在本研究中，清楚地观察到金属味和鱼腥味越强，肝腥味的感知就越高。
