Oxidation warmed-over flavor from

Antioxidative Properties. When cooked meat is refrigerated, a rancid or stale flavor usually develops within 48 hrs. This character has been termed warmed-over flavor (WOF) and is generally attributed to the oxidation of lipids. Various synthetic and natural antioxidants have been used to reduce the development of WOF. Among the natural antioxidants used are the sulfur containing amino acid cysteine, and various Maillard reaction products. Eiserich and Shibamoto (Chapter 20) found that certain volatile sulfur heterocycles derived from Maillard reaction systems can function as antioxidants. 

The relative merits of vitamin E supplementation for delaying warmed-over flavor (WOF) in muscle foods have been investigated. Webb et al. (1972) studied the effects of a-tocopheryl acetate supplementation on oxidative stability and flavor of broiler parts, which were pre-cooked, frozen and then re-heated. The supplementation of broilers with 11 or 22 lU a-tocopheryl acetate for 36 days resulted in pre-cooked meat with lower TEA values than that from non-supplemented birds. However, a sensory panel could not detect any treatment difference in flavor assessment. The panel did, however, corroborate a positive effect demonstrated... 

SPME-MS-MVA applications reported to date have used the Varian Saturn ion trap mass spectrometer and 75- J,m Carboxen/PDMS as the SPME fiber (13,14). In one study, for example, SPME-MS-MVA was used to classify various types of food samples according to the level of oxidized off-flavors they contained (14). Mass fragmentation data resulting from the unresolved food volatile components were subjected to MVA. The mass intensities from m/z 50 to m/z 150 were selected to perform MVA. PGA based on SPME-MS-MVA provided rapid differentiation of the following types of samples control soybean oil from oxidized soybean oil that was exposed to fluorescent light for various time periods control nondairy coffee creamer from complaint ( oxidized ) nondairy coffee creamer samples fresh boiled beef from boiled beef with various levels of warmed-over flavor (WOE) and control 2% reduced-fat milk samples from 2% reduced-fat milk samples abused by light or copper exposure. 

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