Dynamic Headspace Gas Chromatography/Mass Spectrometry Characterization of Volatiles Produced in Fish Oil Enriched Mayonnaise during Storage

Hartvigsen, Karsten; Lund, Pia; Hansen, Lotte F.; Hølmer, Gunhild

doi:10.1021/jf991385b

Cited by 131 publications

(108 citation statements)

References 25 publications

(54 reference statements)

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“…3 (a). Some typical polyunsaturated fatty acid (PUFA) derivatives, including 2,4-heptadienal, 2,6-nonadienal, and 2,4-decadienal, are reportedly associated with fishy/oily/cucumber odors (Rashash et al, 1997;Hartvigsen et al, 2000). According to previous studies, Dinobryon (Watson et al, 2001;Zhao et al, 2013), Melosira (Wendel and Juttner, 1996), Synura (Wee et al, 1994), and Uroglena (Watson and Satchwill, 2003) can produce these unsaturated aldehydes.…”

Section: Evaluation Of Typical Odorous Compoundsmentioning

confidence: 99%

Source-water odor during winter in the Yellow River area of China: Occurrence and diagnosis

Guo

et al. 2016

Environmental Pollution

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a b s t r a c tYellow River source water has long suffered from odor problems in winter. In this study, odor characteristics, potential odorants, and algae in the source water of six cities (Lanzhou, Yinchuan, Hohhot, Zhengzhou, Jinan and Dongying) along the Yellow River were determined in winter (February to March 2014). According to flavor profile analysis (FPA), moderate to strong fishy odors occurred in all cities, except for Lanzhou. At the same time, mild earthy/musty odors and septic/swampy odors were also detected. The strong fishy odor (FPA intensity, 8.5) in Yinchuan was attributed to the abnormal growth of Dinobryon (cell density, 5.7 Â 10 4 cells/mL), while the fishy odors in Hohhot, Zhengzhou, Jinan, and Dongying might be caused by Melosira and Cyclotella, Cryptomonas, Dinobryon, and Synedra, respectively. Unsaturated aldehydes, which have been reported to cause fishy odors, were not detected in all samples. However, some saturated aldehydes, including hexanal, heptanal, nonanal, decanal, and benzaldehyde, were detected with a total concentration range of 690 ng/L to 2166 ng/L, and might have partly contributed to the fishy odors. In addition, 2-MIB (5.77e21.12 ng/L) and geosmin (2.26e9.73 ng/L) were responsible for the earthy/musty odors in the Yellow River source waters, and dimethyl disulfide (648.2 ng/L) was responsible for the rancid/swampy odor (FPA intensity, 8.0) episode in Yinchuan. This is a comprehensive study reporting on the occurrence and possible reasons for the odor issues in the Yellow River source water during winter.

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Section: Evaluation Of Typical Odorous Compoundsmentioning

confidence: 99%

Source-water odor during winter in the Yellow River area of China: Occurrence and diagnosis

Guo

et al. 2016

Environmental Pollution

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“…During the past decades, several new instrumental methods have been developed for measuring PV including methods such as GC-MS (Frankel et al, 1979), HPLC (Hartvigsen et al, 2000b, Müllertz et al, 1990, IR and NMR spectroscopic techniques (Khatoon and Krishina, 1998) NIR (Yildiz et al, 2001; and FTIR (Ma et al, 1997;Sedman et al, 1997) and Differential Scanning Calorimetry (Tan and Man, 2002). Some of the most promising instrumental methods for routine control analysis of peroxide values seem to be NIR, FTIR and DSC techniques.…”

Section: Peroxide Value (Pv)mentioning

confidence: 99%

Scientific Opinion on Fish Oil for Human Consumption. Food Hygiene, including Rancidity

Collins¹,

Nørrung²,

Budka³

et al. 2010

EFSA Journal

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In this document an evaluation of hygiene and rancidity of fish oil intended for human consumption was carried out until the point of the production chain for fish oil at which a product intended for human consumption is obtained as a bulk stored product. This does not include encapsulated or other consumer packages or the final product ready to be sold to the consumer. Within the scope of this document, only oxidation products may represent a potential chemical hazard in refined fish oil intended for human consumption whilst stored in bulk. The refined fish oil production process typically includes several steps such as repeated heating at high temperatures (at 90-95°C and even up to 180°C) as well as alkali/acid treatments and removal of the water phase, which reduce the biological food safety risk to negligible. Lipid oxidation in bulk stored fish oil can be prevented by cold storage in darkness, without exposure to oxygen and addition of antioxidants. Based on the currently available information, no qualitative or quantitative risk assessment of hazards in relation to rancidity of fish oil intended for human consumption can be carried out. The criterion of 60 mg total volatile basic nitrogen (TVB-N)/100 g for whole fish is not based on scientific evidence. Sensory assessment is recommended for the evaluation of the freshness of raw material for fish oil production for human consumption. At present, the methods to determine the peroxide and anisidine values are the most reliable chemical methods for rancidity measurements in bulk fish oils. The present knowledge does not allow setting and recommending of maximum acceptable peroxide and anisidine values for the large variety of refined fish oils.

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“…L'oxydation des AGPI-LC ω3 provoque la formation d'une multitude de composés de faible poids moléculaire et de volatilité élevée [14]. Certains possèdent un seuil de perception très bas (tableau 1), ce qui explique l'incidence négative de l'oxydation des AGPI-LC ω3 sur l'arôme des produits, même quand les quantités de produits formés restent extrêmement faibles.…”

Section: Conséquences De L'oxydation Des Agpi-lc ω3unclassified

“…Les composés notés en gras seraient très impliqués dans l'odeur désagréable des huiles de poisson oxydées selon Kuls et al [46] et Hartvigsen et al [14].…”

Section: Conséquences De L'oxydation Des Agpi-lc ω3unclassified

Comment protéger les acides gras polyinsaturés à longues chaînes oméga 3 (AGPI -- LC ω3) vis-à-vis de l’oxydation ?

Génot¹,

Eymard

Viau³

2004

OCL

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Summary :Increase the consumption of long-chain omega 3 polyunsaturated fatty acids (LC ω3 PUFA) is highly recommended for their health benefits. However, these fatty acids are very prone to oxidation, which can impair sensory, nutritional and functional properties of foods. In this paper the various ways that increase LC ω3 PUFA stability during processing and storage of food products are reviewed. To efficiently protect LC ω3 PUFA during processing and storage of foods, a combined strategy, taking into account both the matrix and the process should be undertaken. First the quality of the raw materials should be rigorously controlled by, for example, increasing contents of in situ antioxidants and decreasing length of storage. Then, during processing and storage of LC ω3 PUFA concentrates and LC ω3 PUFA enriched foods all pro-oxidant factors, such as oxygen and temperature, has to be carefully managed. An other way is to encapsulate the oils and add antioxidant substances, but the influence of the structure of the matrix and its organisation on antioxidants partition and their activity and on the oxidability of the fatty material as function of its chemical structure should be also taken into account.

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Dynamic Headspace Gas Chromatography/Mass Spectrometry Characterization of Volatiles Produced in Fish Oil Enriched Mayonnaise during Storage

Cited by 131 publications

References 25 publications

Source-water odor during winter in the Yellow River area of China: Occurrence and diagnosis

Source-water odor during winter in the Yellow River area of China: Occurrence and diagnosis

Scientific Opinion on Fish Oil for Human Consumption. Food Hygiene, including Rancidity

Comment protéger les acides gras polyinsaturés à longues chaînes oméga 3 (AGPI -- LC ω3) vis-à-vis de l’oxydation ?

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