Fish oil sensory properties can be predicted using key oxidative volatiles

European Journal of Lipid Science and Technology

Volumn 114, Issue 5, 2012, Pages 496-503

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

^a DALHOUSIE UNIVERSITY   (Canada)

Author keywords

Fish oil; GC MS; Oxidation; Sensory analysis; SPME

Indexed keywords

EID: 84861119613     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201100330     Document Type: Article

References (26)

1. Morris, M. C., Sacks, F., Rosner, B., Does fish oil lower blood pressure? A meta-analysis of controlled trials. Circulation 1993, 88, 523- 533.
2. Mozafarrian, D., Fish and n-3 fatty acids for the prevention of fatal coronary heart disease and sudden cardiac death. Am. J. Clin. Nutr. 2008, 87, 1991S- 1996S.
3. Global Organization for EPA and DHA (Accessed May 2008) Voluntary monograph for omega-3. .
4. Frankel, E. N., Lipid Oxidation, 2nd Edn., The Oily Press, Bridgwater (England) 2005.
5. Jacobsen, C., Sensory impact of lipid oxidation in complex food systems. Fett/Lipid 1999, 101, 484- 492.
6. Lee, H., Kizito, S. A., Weese, S. J., Craig-Schmidt, M. C. et al., Analysis of headspace volatile and oxidized volatile compounds in DHA-enriched fish oil on accelerated oxidative storage. J. Food Sci. 2003, 68, 2169- 2177.
7. Guillén, M. D., Carton, I., Salmeron, J., Casas, C., Headspace composition of cod liver oil and its evolution in storage after opening. First evidence of the presence of toxic aldehydes. Food Chem. 2009, 114, 1291- 1300.
8. Serfert, Y., Drusch, S., Schwarz, K., Sensory odour profiling and lipid oxidation status of fish oil and microencapsulated fish oil. Food Chem. 2010, 123, 968- 975.
9. Sullivan, J. C., Budge, S. M., St-Onge, M., Determining ethyl esters in fish using with solid-phase microextraction and GC-MS. J. Am. Oil Chem. Soc. 2009, 86, 743- 748.
10. Firestone, D. (Ed.), Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th Edn., American Oil Chemists' Society, Champaign, IL 1997, Method Cd 8-53.
11. Firestone, D. (Ed.), Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th Edn., American Oil Chemists' Society, Champaign, IL 1997, Method Cd 18-90.
12. Warner, K., in: Warner, K., Eskin, N. A. M. (Eds.), Methods to Assess Quality and Stability of Oils and Fat-Containing Foods, AOCS Press, Champaign, IL (USA) 1995, pp. 49- 75.
13. Aitchison, J., Principal component analysis of compositional data. Biometrika 1983, 70, 57- 65.
14. Macfarlane, N., Salt, J., Birkin, R., The FAST Index-a fishy scale. Inform 2001, 12, 244- 249.
15. Venkateshwarlu, G., Let, M. B., Meyer, A. S., Jacobsen, C., Chemical and olfactometric characterization of volatile flavour compounds in a fish oil-enriched milk emulsion. J. Agric. Food Chem. 2004, 52, 311- 317.
16. Karahadian, C., Lindsay, R. C., Evaluation of compounds contributing characterizing fishy flavours in fish oils. J. Am. Oil Chem. Soc. 1989, 66, 953- 960.
17. Hartvigsen, K., Lund, P., Hansen, K. F., Hølmer, G., Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil-enriched mayonnaise during storage. J. Agric. Food Chem. 2000, 48, 4858- 4867.
18. Hseih, T. C., Williams, S. S., Vejaphan, W., Meyer, S. P., Characterization of volatile components of menhaden fish (Brevoortia tyrannus) oil. J. Am. Oil Chem. Soc. 1989, 66, 117.
19. Ho, C. T., Chen, Q., Zhou, R., in: Hui, Y. H. (Ed.), Bailey's Industrial Oil and Fat Products, John Wiley and Sons Inc., New York, NY (USA) 1996, pp. 83- 104.
20. Hallier, A., Courcoux, P., Sérot, T., Prost, C., New gas chromatography-olfactometric investigative method, and its application to cooked Silurus glanis (European catfish) odor characterization. J. Chromatogr. A 2004, 1056, 201- 208.
21. Kulås, E., Olsen, E., Ackman, R. G., Effect of α-, γ -, and δ-tocopherol on the distribution of volatile secondary oxidation products in fish oil. Eur. J. Lipid Sci. Technol. 2002, 104, 520- 529.
22. Giogios, I., Grigorakis, K., Nengas, I., Papasolomontos, S. et al., Fatty acid composition and volatile compounds of selected marine oils and meals. J. Sci. Food Agric. 2009, 89, 88- 100.
23. Jacobsen, C., Hartvigsen, K., Lund, P., Meyer, A. S. et al., Oxidation in fish-oil-enriched mayonnaise 1. Assessment of propyl gallate as an antioxidant by discriminant partial least squares regression analysis. Eur. Food Res. Technol. 1999, 210, 13- 30.
24. Jacobsen, C., Hartvigsen, K., Lund, P., Adler-Nissen, J. et al., Oxidation in fish-oil-enriched mayonnaise. Eur. Food Res. Technol. 2000, 210, 242- 257.
25. Breivik, H., in: Breivik, H. (Ed.), Long Chain Omega-3 Specialty Oils, Oily Press, Bridgwater (England) 2007, pp. 111- 140.
26. Jimenez-Alvarez, D., Giuffrida, F., Golay, P. A., Cotting, C. et al., Profiles of volatile compounds in milk containing fish oil analyzed by HS-SPME-GC/MS. Eur. J. Lipid Sci. Technol. 2008, 110, 277- 283.