Organic compounds, pentanal, hexanal, t-Z-hexenal, t-2-heptanal, t-2-octenal, and t,t-2,4-decadienal, were added individually to lean ground beef. Detectable odor threshold (DOT) was determined by a lo-member sensory panel using triangle tests. Descriptive analysis using category scales measuring intensity was used to assess odor intensities contributed by specific compounds in an effort to relate quantitative differences in qualitative characteristics to oxidized beef. DOT for pentanal was 2.67 ppm; hexanal was 5.87 ppm; heptanal was 0.23 ppm; t-2-hexenal was 7.87 ppm; t-2-octenal was 4.20 ppm; and t,t-2,4-decadienal was 0.47 ppm. Common terms used to describe odor of meat containing added compounds were rancid, painty, and herbal.

Oxidation-derived volatiles in French fries were evaluated relative to sensory characteristics of the pies and of thejjling oils (low linolenic acid soybean oil, LLA; creamy partially hydrogenated soybean oil, CPH; liquid low linolenic acid hydrogenated soybean oil, LLH; and liquid partiully hydrogenated soybean oil, LPH) in which they were fried. Hexanal concentration in French fiies increased as oil use time increased for all fats; LLA and CPH produced higher hexanal concentrations in Frenchfries after 10 and I5 days of oil use than did LPH and LLH. Hexanal concentration was negatively correlated with overall odor quality of French fries andpositively correlated with grassy, rancid, painty, and chemical odor. Buttery, sweet, and French fry odor decreased and grassy, rancid, painty, and acrolein odor increased as oil use time increased.

ABSTRACT. This study was undertaken to determine detection thresholds of selected volatile organics known to be produced during the oxidation of food lipids. Gelatin was chosen to simulate a complex thermally‐sensitive food system. Stock solutions of pentanal, hexanal, t‐2‐hexenal, heptanal, t‐2‐octenal, and t,t,‐2,4‐decadienal were prepared using distilled water. A gelatin (3%) dispersion was prepared with distilled water, cooled (22C) then organic stock solutions were added to it at parts per billion (ppb) concentrations. A 16‐member panel was acquainted with the use of the sniffing apparatus with suprathreshold concentrations of the organics used in the study. Samples were presented in ascending order of concentration; judges indicated detectable point of specified stimulus. Odor characters are reported for these organics at each temperature. The detectable odor thresholds (DOT) were positively correlated with viscosity, and negatively correlated with temperature. DOT values ranged from 22 to 170 ppb. DOT values increased in the order of pentanal < hexanal < heptanal < t,t‐2,4‐decadienal < t‐2‐hexenal < t‐2‐octenal.

The objective of this study was to assess the sensory characteristics of potassium lactate (PL) in combination with salt (NaCl) in a model system at common usage levels for meat systems. Using a gelatin‐based (3%) model system containing various concentrations of potassium lactate (0%, 1%, 2%, and 3%) and sodium chloride (0%, 0.5%, 1%, 1.5%, 2%, 2.5%, and 3%), a sensory panel (10) selected for salt sensitivity (0.08% threshold or less) scored the intensity of saltiness and bitterness of each treatment combination using a scale of 0 = none and 15 = intense. As salt concentration increased, saltiness increased and bitterness decreased; as PL increased, saltiness and bitterness increased. At 2% salt, the bitterness of PL was masked; however, salt concentrations below and above 2% were less effective in bitterness reduction.