Volatile Profiles of Raw and Cooked Turkey Thigh as Affected by Purge Temperature and Holding Time Before Purge

Effects of purge temperature and sample holding time on volatile profiles were determined using a purge‐and‐trap/gas chromatography unit with autosampler. Purge temperature and sample holding time before purge influenced the profile of volatiles in raw and cooked meat. The most notable changes were observed when the purge temperature was increased from 60°C to 80°C. Many of the changes in volatiles were related to oxidation of lipids. We recommend that meat should be purged at 40°C or 50°C (temperature at sensory analysis) to minimize heat‐induced production of volatiles and sample purge should be done within 3h after sampling to reduce oxidative changes during sample holding time.