Flavor Chemistry of Fish Oil

Lin, Chin‐Feng

doi:10.1021/bk-1994-0558.ch015

Cited by 15 publications

(17 citation statements)

References 17 publications

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“…Additionally, the generation of threshold levels of ketones can produce metallic off-flavors such as decatrienal and heptenal that impart fishy odors. 30 In this study, sensory analysis showed differences between the formulations; however, these differences were not detected by SPME/GC-MS, in that similar formation of volatile compounds was detected in all samples (data not shown). No significant differences due to type of oil or antioxidant added were evident in any of the formulations using this…”

Section: Lipid Stabilitycontrasting

confidence: 51%

“…The refining process in fish oil production removes almost all compounds related to fishy odor; however, during storage, undesirable volatiles can be generated, including pentylfuran, creating a fishy odor, and selected aldehydes having green and beany odors. Additionally, the generation of threshold levels of ketones can produce metallic off‐flavors such as decatrienal and heptenal that impart fishy odors 30…”

Section: Resultsmentioning

confidence: 99%

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Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega‐3 fatty acids

Pérez‐Mateos¹,

Lanier

Boyd

2005

J Sci Food Agric

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Two different sources of omega-3 fatty acids (fish oil concentrate and menhaden oil) with or without the addition of natural antioxidants (rosemary and green tea) were incorporated into surimi gels at equivalent levels and examined for changes in sensory and physical properties and resistance to oxidation during 9 months of frozen storage. Gels with menhaden oil showed higher acceptance than gels with fish oil concentrate, which displayed a fishy taste that was partially masked by natural antioxidants. Formation of volatile compounds was similar in all samples. Upon heating to form the gel, there was a ca 20-25% decrease in the relative polyene index of the control containing no rosemary or green tea extract. Formulations with menhaden oil containing green tea and rosemary were more stable immediately after cooking; however, a slight pro-oxidant effect occurred during storage. Omega-3 fortified gels were whiter than gels with no added oil. Rosemary and green tea extracts increased yellowness (b * ) and redness (a * ), respectively. Strength increased in all formulations during frozen storage.

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Section: Lipid Stabilitycontrasting

confidence: 51%

Section: Resultsmentioning

confidence: 99%

Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega‐3 fatty acids

Pérez‐Mateos¹,

Lanier

Boyd

2005

J Sci Food Agric

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“…The occurrence of 1-penten-3-ol, 2-penten-1-ol, t-2-pentenal, t-2-hexenal, 2-propenal and t,t-2,4-heptadienal has previously been reported in oxidized cod oil [4], and oxidized tri-EPA and tri-DHA [20]. 1-Octen-3-ol, 2,5-octanediene, pentanal, hexanal, heptanal, t-2-heptenal, 2-octenal, 2-nonenal and 2,4-decadienal originate from oxidation of n-6 FA such as linoleic acid and tri-ARA [4]; their occurrence has been reported in oxidized menhaden oil containing up to 10% of n-6 PUFA [21,22]. Finally, the intensity of the unidentified volatile product eluted at 21.6 min increased during the storage of tri-DHA.…”

Section: Characterization Of Volatilesmentioning

confidence: 99%

Profiles of volatile compounds in milk containing fish oil analyzed by HS‐SPME‐GC/MS

Jimenez-Alvarez

Giuffrida

Golay

et al. 2008

Euro J Lipid Sci & Tech

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Long-chain polyunsaturated fatty acids (LC-PUFA) have various positive biological effects. Fish oil represents a major source of LC-PUFA; therefore it is extensively used to enrich food products as, for example, infant formulae, dairy products and fruit juices. However, in the presence of oxygen and metals, LC-PUFA readily degrade, producing off-flavors and decreasing the nutritional value of the product. The deterioration of sensory properties (taste and odor) can be easily perceived by the consumer, due to the formation of volatile compounds that are formed by decomposition of lipid hydroperoxides, also known as primary oxidation products. In this study, we used the headspace solid-phase microextraction-gas chromatography/mass spectrometry technique (HS-SPME-GC/MS) to characterize and quantify volatile compounds in a food matrix supplemented with fish oil. We demonstrated that the HS-SPME-GC/MS method is a valuable tool to monitor lipid oxidation at early stages. We identified t-2-hexenal and c-4-heptenal as possible oxidation markers during the storage of milk enriched with 5% of cod oil.

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“…Owing to its high content of polyunsaturated fatty acids, especially docosahexaenoic acid and eicosapentaenoic acid, fish oil is highly susceptible to lipid oxidation. During storage of fish oil, this can lead to the formation of a large number of volatile lipid oxidation products, which include a group of volatile compounds with intense odors and flavors (1)(2)(3).…”

mentioning

confidence: 99%

“…According to the integrated Clausius-Clapeyron equation [1] the vapor pressure p i of a solute i increases with temperature T, i.e., the headspace sampling efficiency can be improved by increasing the sampling temperature. According to Nelson and Hoff (6), an increase in sampling temperature especially benefits the sampling efficiency of high-boiling compounds.…”

mentioning

confidence: 99%

Optimizing headspace sampling temperature and time for analysis of volatile oxidation products in fish oil

Rørbæk

Jensen

1997

J Americ Oil Chem Soc

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Headspace-gas chromatography (HS-GC), based on adsorption to Tenax GR ® , thermal desorption and GC, has been used for analysis of volatiles in fish oil. To optimize sampling conditions, the effect of heating the fish oil at various temperatures and times was evaluated from anisidine values (AV) and HS-GC. AV indicated sample degradations at 90°C but only small alterations between 60 and 75°C. HS-GC showed increasing response with temperature and time. Purging at 75°C for 45 min was selected as the preferred sampling condition for oxidized fish oil.

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Flavor Chemistry of Fish Oil

Cited by 15 publications

References 17 publications

Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega‐3 fatty acids

Effects of rosemary and green tea extracts on frozen surimi gels fortified with omega‐3 fatty acids

Profiles of volatile compounds in milk containing fish oil analyzed by HS‐SPME‐GC/MS

Optimizing headspace sampling temperature and time for analysis of volatile oxidation products in fish oil

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