Table 5. OAV and odor description of TVPH and tuna viscera flavor enhancer

Component	Threshold (ppm)	Odor description	OAV
Component	Threshold (ppm)	Odor description	TVPH	Trt A	Trt B	Trt C	Trt D	Trt E	Trt F	Trt G
Alcohols
1-Octen-3-ol	0.000005¹⁾	Mushroom-like²⁾	2,747	1,192	2,372	2,390	2,113	2,073	1,427	1,205
Aldehydes
2-Methylpropanal	0.0009³⁾	Green, Pungent, Toasted⁴⁾		36	63	37	36	50	51
3-Methyl butanal	0.00015⁵⁾	Malty⁶⁾	172	2,104	1,679	1,708	1,445	1,151	1,101	653
2-Methyl butanal	0.003³⁾	Malty⁶⁾	3	58	121	80	91	114	56	32
Hexanal	0.0041⁷⁾	Green grass²⁾	18	2	1	1		1	1	1
(Z)-4-heptenal	0.0002⁶⁾	Fatty-fishy²⁾	111	40	14	9	12	9	19	11
Benzeneacetaldehyde	0.004⁸⁾	Sweet²⁾	3	20	24	23	24	23	19	22
Pyrazines
Trimethyl pyrazine	0.023³⁾	Prawn⁴⁾		1		2
Sulfurs
Dimethyl disulfide	0.0003³⁾			20	60	66	42	63	51	50
Methional	0.0002⁶⁾	Cooked potato²⁾	111	333	332	343	362	303	402	408
Dimethyl trisulfide	0.00001³⁾	Sulphurous⁶⁾		331	945	844	551	1,221	496	852
Total summation			3,165	4,137	5,611	5,503	4,676	5,008	3,623	3,234

Data from Buttery (1981).
Data from Triqui & Reineccius (1995).
Data from Buttery et al. (1997).
Data from O’Neil (2013).
Data from Buttery et al. (1987).
Data from Masanetz et al. (1998).
Data from Schnabel et al. (1988).
Data from Buttery et al. (1969).
OAV, odor activity value; TVPH, tuna viscera protein hydrolysate; Trt A, Treatment A; Trt B, Treatment B; Trt C, Treatment C; Trt D, Treatment D; Trt E, Treatment E; Trt F, Treatment F; Trt G, Treatment G.