Hept‐cis‐4‐enal and its contribution to the off‐flavour in cold stored cod
- 1 December 1974
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 25 (12) , 1477-1489
- https://doi.org/10.1002/jsfa.2740251208
Abstract
During frozen storage white fish develops a typical cold storage flavour. One of the compounds contributing to this off‐flavour has been isolated and identified as hept‐cis‐4‐enal. The sensory properties of this and of synthetic hept‐cis‐4‐enal support this finding and show that it is present at very low concentration.Keywords
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