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.