Irradiation-induced off-odour in chicken and its possible control.

1. Volatiles isolated from irradiated raw chicken were analysed by gas chromatography (GC) in conjunction with olfactory assessment of the effluent carrier gas to locate compounds with strong smells. 2. Sixteen odours of differing intensities were registered, some, but not others, coinciding with recognisable GC peaks. Identifications were made on the basis of retention data, mass spectrometric information and odour quality agreement. 3. Dimethyltrisulphide was found to be the most potent and obnoxious compound (foul gas, sulphurous), followed by cis-3- and trans-6-nonenals (soapy), oct-1-en-3-one (mushroom) and bis(methylthio-)methane (foul). With the exception of oct-1-en-3-one, none of these compounds has been reported before in irradiated raw chicken. 4. alpha-Tocopherol and ascorbic acid induce stability in tissues in vivo and post mortem. Chickens were reared on diets supplemented with high concentrations (800 mg/kg food) of each of these vitamins. Yields of irradiation volatiles from the tissues of these birds were very much reduced, compared to yields from similar tissues from birds fed unsupplemented diets. 5. Concomitantly with the reduced yield of volatiles, less odour was associated with the samples when analysed by GC-olfactory analysis. 6. The use of enhanced concentrations of the two vitamins in combination in the diet of poultry may provide a means of controlling development of off-odour in irradiated raw chicken, thus improving acceptability to the consumer.