Monitoring fish oil volatiles to assess the quality of fish oil

Lipid Technology

Volumn 22, Issue 10, 2010, Pages 230-232

  Sullivan, Jenna C ^a   Budge, Suzanne M ^a  

^a DALHOUSIE UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYTICAL METHOD; FISH OIL; FISH OIL QUALITY; OFF-FLAVOURS; OXIDATION PRODUCTS; SENSORY PANELS; SENSORY PROPERTIES; SENSORY QUALITIES; SENSORY TESTING; SOLID-PHASE MICROEXTRACTION; VOLATILE OXIDATION PRODUCTS;

EXTRACTION; OXIDATION; PRINCIPAL COMPONENT ANALYSIS;

FISH;

EID: 79251528888     PISSN: 0956666X     EISSN: 18635377     Source Type: Journal    
DOI: 10.1002/lite.201000054     Document Type: Article

References (6)

1. Global Organization for EPA and DHA (Accessed May 2008) Voluntary monograph for omega-3. http://www.goe domega3.com
2. Frankel, E. Lipid Oxidation, 2ed. 2005, The Oily Press, Bridgwater, ISBN 0-593-1949-8-1.
3. Jacobsen, C. et al., Eur Food Res Technol. 2000, 210, 242-57.
4. Belitz, H. et al., Food Chemistry 3ed. 2004, Springer-Verlag, New York, ISBN 3-540-40817-7.
5. Jónsdóttir, R. et al., J Food Sci. 2005, 70, 433-440.
6. Lee, H. et al., J. Food Sci. 2010, 68, 2169-2177.