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

JAOCS, Journal of the American Oil Chemists' Society

Volumn 74, Issue 12, 1997, Pages 1607-1609

  Rørbæk, Karen ^a,b   Jensen, Benny ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b NOVO NORDISK A S   (Denmark)

Author keywords

Fish oil; Headspace sampling; HS GC; Lipid oxidation; Thermal degradation; Volatiles

Indexed keywords

ADSORPTION; DESORPTION; GAS CHROMATOGRAPHY; LIPIDS; OXIDATION; PYROLYSIS; THERMAL EFFECTS; VOLATILE ORGANIC COMPOUNDS;

ANISIDINE VALUES (AV); FISH OIL; HEADSPACE GAS CHROMATOGRAPHY (HS GC);

OILS AND FATS;

EID: 0031383282     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-997-0085-1     Document Type: Article

References (12)

1. Lin, C.F., Flavor Chemistry of Fish Oil, in Lipids in Food Flavors (ACS Symposium Series 558), edited by C.-T. Ho and T.G. Hartman, American Chemical Society, Washington, D.C., 1994, pp. 208-232.
2. Karahadian, C., and R.C. Lindsay, Evaluation of Compounds Contributing Characterizing Fishy Flavors in Fish Oils, J. Am. Oil Chem. Soc. 66:953-960 (1989).
3. Grosch, W., Reactions of Hydroperoxides - Products of Low Molecular Weight, in Autoxidation of Unsaturated Lipids, edited by H.W.-S. Chan, Academic Press, London, 1987, pp. 95-139.
4. Hsieh, T.C.Y., S.S. Williams, W. Vejaphan, and S.P. Meyers, Characterization of Volatile Components of Menhaden (Brevoortia tyrannus) Fish Oil. J. Am. Oil Chem. Soc. 66:114-117 (1989).
5. Wada, S., and R.C. Lindsay, Occurrence of the Green Aroma Compound, 1,5-Octadiene-3-Hydroperoxide, in Stored Sardine Oil, Nippon Suisan Gakkaishi 58:1195 (1992).
6. Nelson, P.E., and J.E. Hoff, Food Volatiles: Gas Chromatographic Determination of Partition Coefficients in Water-Lipid Systems, J. Food Sci. 33:479-482 (1968).
7. p-Anisidine Value, in Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th edn., edited by D. Firestone, American Oil Chemists' Society, Champaign, 1989, Official Method Cd 18-90.
8. Hudson, J.B.F., Evaluation of Oxidative Rancidity Techniques, in Rancidity in Foods, 2nd edn., edited by J.C. Allen and R.J. Hamilton, Elsevier, London, 1989, pp. 53-65.
9. Rossell, J.B., Measurement of Rancidity, in Rancidin in Foods, 2nd edn., edited by J.C. Allen and R.J. Hamilton, Elsevier, London, 1989, pp. 23-52.
10. Robards, K., A.F. Kerr, and E. Patsalides, Rancidity and Its Measurement in Edible Oils and Snack Foods, Analyst 113:213-224 (1988).
11. Frankel, E.N., Volatile Lipid Oxidation Products, Progr. Lipid Res. 22:1-33 (1983).
12. Badings, H.T., Cold-storage Defects in Butter and Their Relation to the Autoxidation of Unsaturated Fatty Acids, Neth. Milk Dairy J. 24:147-256 (1970).