Flavor Sensitivity for Chloroanisoles in Coagulated Egg Yolk

A number of tri‐ and tetrachloroanisoles as well as pentachloroanisole are known to be associated with mustiness in eggs and broilers. The flavor thresholds in coagulated egg‐yolk were determined for the various isomers of these compounds in order to establish the concentration levels at which the flavor of eggs is affected. For 2,3,6‐ and 2,4,6‐tri‐chloroanisole, 2,3,4,6‐tetrachloroanisole and for pentachloroanisole the thresholds were between 2.4 × 10 −3 and 2.8 mg/kg, whereas those for the other isomers were above 10 mg/kg. These flavor thresholds were at least a factor 1000 higher than odor thresholds reported for solutions in water.