Hept‐<i>cis</i>‐4‐enal and its contribution to the off‐flavour in cold stored cod

Abstract

Abstract During frozen storage white fish develops a typical cold storage flavour. One of the compounds contributing to this off‐flavour has been isolated and identified as hept‐ cis ‐4‐enal. The sensory properties of this and of synthetic hept‐ cis ‐4‐enal support this finding and show that it is present at very low concentration.