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Oxidized unsaturated fatty acids (arachidonic, linolenic, linoleic, and oleic acid) and oxidized porcine liver samples were assessed by sensory analysis for their flavor quality, with particular emphasis on the off-flavor of liver. The character notes used by sensory panels to describe the off-flavor of oxidized unsaturated fatty acids and liver were fishy, metallic and liver-like. The oxidation of linolenic acid was considered to be involved in the development of fishy and metallic off-flavor. Oxidized liver seemed to play a leading role in the development of metallic flavor. Off-flavor of oxidized arachidonic acid gave very strong metallic and liver-like intensities and it appeared that when liver-like was perceived, metallic was also included; therefore, oxidized arachidonic acid in porcine liver might contribute to the development of a metallic and liver-like off-flavor. Liver-like flavor had a high correlation with odor characteristics like metallic and fishy, with correlation coefficients of 0.839 and 0.777, respectively. In this study it was strongly indicated that the stronger the metallic and fishy off-flavor the higher the perceptive of a liver-like one.
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