Flavor Components and Factors Associated with the Development of Off‐Flavors in Cooked Turkey Rolls

The influence of storage and roll position on the development of warmed‐over flavors in cooked turkey rolls was investigated. Following cooking the rolls were refrigerated for 0, 2 and 4 days and analyzed by headspace gas chromatography/mass spectrometry, TBA numbers, flavor profile analysis, and sensory category scaling. TBA numbers increased significantly by 52 and 165% after 4 days in the interior and exterior portions of the rolls, respectively, and were correlated with flavor deteriorations. Thirty‐two compounds were identified, 30 of which are potential products of fatty acid autoxidation. In general, their concentrations were influenced by storage and roll position and correlated to TBA numbers and off‐odor and flavor notes.