Table 3.

Odour thresholds of some volatiles identified in boiled meat (adapted from Gasser and Grosch, 1990)

Compound	Threshold (ng/L; air)
2-methyl-3-furanthiol	0.0025–0.001
Bis (2-methyl-3-furyl)disulphide	0.0007–0.0028
2-furfurylthiol	0.0045–0.002
2,5-dimethyl-3-furanthiol	0.0035–0.014
3-mercapto-2-pentanone	0.045–0.18
2,4,5-trimethylthiazole	1.8–7.2
2-formyl-5-methylthiophene	1.75–7.4
2,4-decadienal	0.04–0.16