The Masking Effect of Phenolic Compounds on Trimethylamine Odor

The Masking Effect of Fermented Seasonings on Off-odor in Foods Part II

Abstract

The masking of trimethylamine (TMA) odor with phenolic compounds was investigated by headspace analysis using GLC and sensory evaluation. Vanillin was most effective among the tested 15 compounds, and the experimental results showed that phenolic hydroxyl group in the compounds was necessary to mask the TMA odor, and the masking effect was due to salt-formation between TMA and vanillin. The electron-attracting groups such as aldehyde enhanced the odor masking effects.