Comparative human-sensory evaluation and quantitative comparison of odour-active oxidation markers of encapsulated fish oil products used for supplementation during pregnancy and the breastfeeding period

Food Chemistry

Volumn 133, Issue 2, 2012, Pages 458-466

  Sandgruber, Stefanie ^a   Buettner, Andrea ^a,b  

^a UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

^b FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

Author keywords

Aroma extract dilution analysis; Fish oil; Flavour; Mass spectrometry; Olfactometry; Quantification; Two dimensional high resolution gas chromatography

Indexed keywords

AROMA EXTRACT DILUTION ANALYSIS; BREASTFEEDING; ENCAPSULATED OIL; FATTY ACID OXIDATION; FISH OIL; GAS CHROMATOGRAPHY-OLFACTOMETRY; HIGH RESOLUTION; HIGH VACUUM; MASS SPECTRAL DATA; OLFACTOMETRY; QUANTIFICATION; QUANTITATIVE COMPARISON; REFERENCE COMPOUNDS; RETENTION INDEX; SENSORY EVALUATION; SENSORY QUALITIES; VOLATILE FRACTIONS;

FLAVORS; FRAGRANCES; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; OXIDATION; RATING; SOLVENT EXTRACTION; UNSATURATED FATTY ACIDS;

QUALITY CONTROL;

FISH OIL; POLYUNSATURATED FATTY ACID; VOLATILE AGENT; VOLATILE ORGANIC COMPOUND;

AROMA; ARTICLE; BREAST FEEDING EDUCATION; CAPILLARY; CONTROLLED STUDY; DIET SUPPLEMENTATION; ENCAPSULATION; GAS CHROMATOGRAPHY; HUMAN; MASS SPECTROMETRY; OLFACTOMETRY; OXIDATION; PREGNANCY; QUANTITATIVE ANALYSIS; SENSORY EVALUATION; ADULT; ANALYSIS; CHEMISTRY; FEMALE; LACTATION; ODOR; OXIDATION REDUCTION REACTION; PHARMACEUTICS; PHYSIOLOGY; PROCEDURES; YOUNG ADULT;

ADULT; CHROMATOGRAPHY, GAS; DIETARY SUPPLEMENTS; FEMALE; FISH OILS; HUMANS; LACTATION; MASS SPECTROMETRY; ODORS; OLFACTOMETRY; OXIDATION-REDUCTION; PREGNANCY; TECHNOLOGY, PHARMACEUTICAL; VOLATILE ORGANIC COMPOUNDS; YOUNG ADULT;

EID: 84858290408     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.072     Document Type: Article

References (41)

1. C.M. Beindorff, and N.J. Zuidam Microencapsulation of fish oil N.J. Zuidam, V. Nedovic, Encapsulation technologies for active food ingredients and food processing 2010 Springer New York pp. 161-185
2. H.-D. Belitz, W. Grosch, and P. Schieberle Lehrbuch der Lebensmittelchemie 2008 Springer-Lehrbuch Reihe
3. Bemelmans, J. M. H. (1979). Review of Isolation and Concentration Techniques. In D. G. Land & H. E. Nursten (Eds.), London: Applied Science Publisher.
4. E.E. Birch, S. Garfield, D.R. Hoffman, R. Uauy, and D.G. Birch A randomized controlled trial of early dietary supply of long-chain polyunsaturated fatty acids and mental development in term infants Developmental Medicine and Child Neurology 42 3 2000 174 181 (Pubitemid 30145332)
5. I. Blank, J. Lin, F.A. Vera, D.H. Welti, and L.B. Fay Identification of potent odorants formed by autoxidation of arachidonic acid: structure elucidation and synthesis of (E,Z,Z)-2,4,7-tridecatrienal Journal of Agricultural and Food Chemistry 49 6 2001 2959 2965 (Pubitemid 32826094)
6. J. Boris, B. Jensen, J. Salvig, N. Secher, and S. Olsen A randomized controlled trial of the effect of fish oil supplementation in late pregnancy and early lactation on the n - 3 fatty acid content in human breast milk Lipids 39 12 2004 1191 1196
7. Buettner, A., & Schieberle, P. (2001). Application of a comparative aroma extract dilution analysis to monitor changes i orange juice aroma compounds during processing. In A. B. J. Leland, P. Schieberle, T. Acree (Eds.), Gas chromatography-olfactometry: The state of art, ACS symp., (vol. ser.782, pp. 33-45). Washington, DC, USA: American Chemical Society. (Pubitemid 33619959)
8. Burdack-Freitag, A. (2007). Formation of potent odorants during roasting of hazel nuts (Corylus avellan). Thesis, TU Munich. Garching, Germany: Verlag Deutsche Forschungsanstalt für Lebensmittelchemie.
9. Christlbauer, M. (2006). Evaluation of odours from agricultural sources by methods of molecular sensory. Thesis, TU Munich. Garching, Germany: Verlag Deutsche Forschungsanstalt für Lebensmittelchemie.
10. M. Czerny, and A. Buettner Odor-active compounds in cardboard Journal of Agricultural and Food Chemistry 57 21 2009 9979 9984
11. W. Engel, W. Bahr, and P. Schieberle Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices European Food Research and Technology 209 3 1999 237 241
12. M. Fleith, and M.T. Clandinin Dietary PUFA for preterm and term infants: Review of clinical studies Critical Reviews in Food Science and Nutrition 45 3 2005 205 229 (Pubitemid 41657357)
13. H. Guth, and W. Grosch A comparative study of the potent odorants of different virgin olive oil Fat Science Technology 93 1991 335 339
14. H. Guth, and W. Grosch Deterioration of soya-bean: quantification of primary flavour compounds using a Stable Isotope Dilution Assays Lebensmittel-Wissenschaft & Technologie 23 1990 513 522
15. G. Hall, and J. Andersson Volatile fat oxidation products. I. Determination of odour thresholds and odour intensity functions by dynamic olfactometry Lebensmittel-Wissenschaft & Technologie 16 1983 354 361
16. C. Heiler, and P. Schieberle Studies on the metallic off-flavour in buttermilk: identification of potent aroma compounds Zeitschrift für Lebensmitteluntersuchung und -Forschung A 29 1996 460 464 (Pubitemid 126161749)
17. R. Hyung-Seob, P. Ji-Yeon, P. Sun-Young, and C. Byung-Soo Isolation of off-flavors and odors from tuna fish oil using supercritical carbon dioxide Biotechnology and Bioprocess Engineering 11 6 2006 496 502
18. D. Jimenez-Alvarez, F. Giuffrida, P.-A. Golay, C. Cotting, F. Destaillats, and F. Dionisi Profiles of volatile compounds in milk containing fish oil analyzed by HS-SPME-GC/MS European Journal of Lipid Science and Technology 110 3 2008 277 283
19. C. Karahadian, and R. Lindsay Evaluation of compounds contributing characterizing fishy flavors in fish oils Journal of the American Oil Chemists' Society 66 7 1989 953 960
20. Kerscher, R. (2000). Objektivierung tierartspezifischer Aromaunetrschiede bei erhitztem Fleisch. Thesis, TU München. München: Verlag Dr. Huth.
21. Koletzko, B., Agostoni, C., Carlson, S. E., Clandinin, T., Hornstra, G., Neuringer, M., et al. (2001). Long chain polyunsaturated fatty acids (LC-PUFA) and perinatal development. Acta Paediatrica, 90, 460-464. (Pubitemid 32328472)
22. L. Lauritzen, M. Jørgensen, H. Hansen, and K. Michaelsen Fluctuations in human milk long-chain PUFA levels in relation to dietary fish intake Lipids 37 3 2002 237 244 (Pubitemid 34274047)
23. G. Leonardos, D. Kendall, and N. Barnard Odor threshold determinations of 53 odorant chemicals Journal of the Air Pollution Control Association 19 1969 91 95
24. M.T. Morales, G. Luna, and R. Aparicio Comparative study of virgin olive oil sensory defects Food Chemistry 91 2 2005 293 301 (Pubitemid 39601642)
25. J. Reiners, and W. Grosch Odorants of virgin olive oils with different flavor profiles Journal of Agricultural and Food Chemistry 46 7 1998 2754 2763 (Pubitemid 128488368)
26. S. Sandgruber, D. Much, U. Amann-Gassner, H. Hauner, and A. Buettner Sensory and molecular characterisation of human milk odour profiles after maternal fish oil supplementation during pregnancy and breastfeeding Food Chemistry 128 2 2011 485 494
27. P. Schieberle Odour-active compounds in moderately roasted sesame Food Chemistry 55 2 1996 145 152 (Pubitemid 26057009)
28. Schmitt, R. (2006). On the role of ingredients as source of key aroma compounds in crumb chocolate. Thesis, TU Munich. Garching, Germany: Verlag Deutsche Forschungsanstalt für Lebensmittelchemie.
29. C. Schuh, and P. Schieberle Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakes Journal of Agricultural and Food Chemistry 53 22 2005 8699 8705 (Pubitemid 41608933)
30. Y. Serfert, S. Drusch, and K. Schwarz Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil Food Chemistry 123 4 2010 968 975
31. Steinhaus, M. (2001). Important odorants in hop (Humulus lupulus L.). Thesis, TU München. München, Germany: Verlag Dr. Huth.
32. A. Stephan, and H. Steinhart Quantification and sensory studies of character impact odorants of different soybean lecithins Journal of Agricultural and Food Chemistry 47 10 1999 4357 4364 (Pubitemid 29506250)
33. K. Teichert-Möller, and P. Schieberle Aromaaktive Verbindungen als Qualitätsmarker für mikroverkapseltes Fischöl 2008 Deutsche Forschungsanstalt für Lebensmittelchemie (DFA) München
34. Y. Tokitomo, M. Steinhaus, A. Buettner, and P. Schieberle Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation Bioscience, Biotechnology, and Biochemistry 69 7 2005 1323 1330 (Pubitemid 41185216)
35. H. Van Den Dool, and P. Dec. Kratz A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography Journal of Chromatography A 11 1963 463 471
36. S. Vichi, A. Romero, J. Tous, E.L. Tamames, and S. Buxaderas Determination of volatile phenols in virgin olive oils and their sensory significance Journal of Chromatography A 1211 1-2 2008 1 7
37. R. Wagner, and W. Grosch Key odorants of french fries Journal of the American Oil Chemists' Society 75 10 1998 1385 1392 (Pubitemid 128604336)
38. H. Wang, F. Liu, L. Yang, Y. Zu, H. Wang, and S. Qu Oxidative stability of fish oil supplemented with carnosic acid compared with synthetic antioxidants during long-term storage Food Chemistry 128 1 2011 93 99
39. J.B. Wesson, R.C. Lindsay, and D.A. Stuiber Discrimination of fish and seafood quality by consumer populations Journal of Food Science 44 1979 878 882
40. S. Widder, M. Eggers, J. Looft, T. Voessing, and W. Pickenhagen New flavor compounds from orange essence oil Food Science and Technology, 131 (Handbook of Flavor Characterization) 2004 207 216
41. D.S. Yang, R.L. Shewfelt, K.-S. Lee, and S.J. Kays Comparison of odor-active compounds from six distinctly different rice flavor types Journal of Agricultural and Food Chemistry 56 8 2008 2780 2787 (Pubitemid 351685225)