Six fatty acids (C18:1(9), C18:2(9,12), C18:3(9,12,15), C18:3(6,12,15), C20:4(5,8,11,14) and C22:6(4,7,10,13,16,19)) were added separately to minced pork, which was subsequently heat-treated. The odour of the samples was assessed by a sensory panel. Especially the addition of the omega-3-fatty acids, C18:3(9,12,15) and C22:6(4,7,10,13,16,19), resulted in a fish-like odour, whereas the addition of C18:2(9,12) resulted in an oily odour. Three meat samples with fatty acids, C18:2(9,12), C18:3(9,12,15) or 22:6(4,7,10,13,16,19), were further analysed by gas chromatography-olfactometry-mass spectrometry, GCO-MS, using 8 assessors. The differences in odour active compounds between the three fatty acid additions were small. © 2006 Elsevier B.V. All rights reserved.
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