Gc‐ms Identification of the Volatile Compounds Extracted From Roasted Turkeys Fed a Basal Diet Supplemented With Tuna Oil: Some Comments on Fishy Flavor

This paper reports the GC‐MS identification of many of the compounds found in the volatiles of roasted turkeys that had been fed a basal diet supplemented with beef fat or tuna oil (TO) or with TO plus alpha‐tocopherol acetate and presents a case for which of these 41 compounds are likely to play a role in fishy flavor.