Table 5.
OAV values of compounds with different cooking treatments.
| Name | Threshold Value (μg/kg) | Flavour Description | Raw | Fry | Roast | Steam |
|---|---|---|---|---|---|---|
| Propionaldehyde | 4.5 | Dirt, pungent | 8.92 | 15.52 | / | / |
| Pentanal | 8 | Jam, bread flavor | 4.72 | 6.83 | 15.39 | 9.26 |
| Hexanal | 4.5 | Fatty, apple aroma | 7.93 | 188.25 | / | 208.58 |
| Heptaldehyde | 10 | Fishy, harsh odour | / | / | / | 5.36 |
| Octanal | 0.7 | Grassy, fishy smell | / | 46.27 | / | / |
| Nonanal | 3.5 | Fatty, citrusy, floral | / | 11.80 | / | 40.24 |
| Decanal | 2.8 | Fatty, citrusy | / | 61 | 24.30 | 8.43 |
| Methyl mercaptan | 4 | Rotten vegetable hearts and rotten egg smell | 27.7 | / | 63.13 | 23.89 |
| 1-Penten-3-ol | 400 | Fruity | / | / | 1.57 | / |
| 1-Pentanol | 4000 | Fermented fruit flavor, bread flavor | / | / | / | 0.026 |
| 1-Hexanol | 700 | Fruity, sweet, wine-like, grassy | 0.22 | 3.92 | 1.75 | 0.49 |
| 1-Octen-3-ol | 7 | Mushroom flavor, grass flavour | 12.45 | 95.56 | 73.63 | 19.11 |
| 2-Heptanone | 2.8 | Fruity, creamy | 16.65 | 99.95 | / | / |