Table 1.
Some compounds identified as potential poultry meat spoilage indicators
| Chemical compound | Sensory descriptor | Kovats indices MXT-5/MXT-1701 | Odour threshold/ppm |
|---|---|---|---|
| Butan-2-one | Butter, cheese, chemical | 587/685 | 50000 |
| Ethyl acetate | Rancid, buttery, fruity | 609/673 | 5 |
| Heptane | Fruity, sweet | 700/700 | 400 |
| 3-Methyl-1-butanol | Bitter, burnt | 728/842 | 250–300 |
| 2,4-Octadiene | Glue, warm | 816/825 | – |
| Toluene | Fruity, caramelized, paint | 765/819 | 0.17 |
| Pyridine | Cold meat fat, fishy, rancid | 736/834 | 2000 |
| Dimethyl sulfide | Cabbage, boiled vegetables | 484/559 | 0.3–1 |
| Ethyl butyrate | Fruity, sweet, pineapple | 756/813 | 1 |
| Diacetyl | Caramelized, buttery, fruity, alcoholic | 571/683 | 2.3–6.5 |