Qualitative and quantitative analysis for monitoring the fishy odor of anchovy oil
Kaiwen Zheng,
Xianqing Luo,
Shijun Song
et al.
Abstract:The fishy odor of fish oil, a popular nutritional supplement, affects its quality as well as consumer acceptance and eating experience. An objective or scientific method for analyzing fish oil’s olfactory characteristics is still lacking. This study examined anchovy oil to develop qualitative and quantitative approaches for identifying fishy odor components. Multiple fish oil refining samples were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS). Due to their significant alterations during … Show more
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