Comparison of different species of cooked liver

Parker, J. ORCID: https://orcid.org/0000-0003-4121-5481, Price, N. and Claus, S. (2013) Comparison of different species of cooked liver. In: Current topics in flavor chemistry and biology. Deutsche Forschungsanstalt fur Lebensmittelchemie.

Abstract/Summary

Liver is a highly nutritious source of minerals and vitamins. However, many consumers find it unpalatable, some species and some cooking methods being more objectionable than others. In this study, a range of analytical techniques was used to screen potential taste and aroma compounds present in four species of liver (chicken, pork, lamb and beef) cooked under one standard processing regime. This paper compares the volatile profiles of the four species of cooked liver, and relates these to differences in the 1H-NMR profiles. The key driver of species differentiation was found to be lipid degradation products: the plasmalogen-derived aldehydes were associated with the beef liver whereas compounds derived from ω-3 fatty acids were dominant in the lamb liver. Maillard reaction products were dominant in beef liver and carotenoid degradation products were dominant in lamb and pork liver.

Item Type	Book or Report Section
URI	https://reading-clone.eprints-hosting.org/id/eprint/68234
Item Type	Book or Report Section
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Human Nutrition Research Group Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Deutsche Forschungsanstalt fur Lebensmittelchemie
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