Volatile off-flavor compounds in porcine liver

The objective of this study was the identification of the volatile compounds in porcine liver to clarify the key compounds of fishy off-flavor. The volatile compounds of liver sample with and without ferrous chloride were collected using steam distillation under reduced pressure and the volatiles were analyzed by GC and GC-MS. Volatile aldehydes, alcohols and acids in porcine liver added with ferrous chloride increased in kinds and amounts. Results showed that (EZ)-2,4-heptadienal, (EE)-2,4-heptadienal which possibly contribute to the fishy off-flavor were considered to have been produced from unsaturated fatty acids of porcine liver by oxidation.