ABSTRACTCooking poultry meat with polyphosphates has been found to decrease the production of carbonyl volatiles. 2,4‐dinitrophenylhydrazine solution was used to trap carbonyl volatiles during oxidative cooking. Gas chromatography and mass spectrometry studies of the regenerated carbonyls indicated that there was no qualitative change in carbonyls obtained from polyphosphate‐treated samples as compared to those of controls. The carbonyls in cooked poultry meat were hexane extracted and analyzed as their 2,4‐dinitrophenylhydrazones. Partition column chromatographic data also showed that there was no qualitative difference in carbonyls of poultry meat cooked with or without polyphosphates. Addition of polyphosphates decreased dicarbonyls, methyl ketones and 2,4‐
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