Key lipid oxidation products can be used to predict sensory quality of fish oils with different levels of EPA and DHA

Lipids

Volumn 47, Issue 12, 2012, Pages 1169-1179

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

^a DALHOUSIE UNIVERSITY   (Canada)

Author keywords

Fish oil; GCMS; Oxidation; Principal component analysis; Sensory; SPME

Indexed keywords

DOCOSAHEXAENOIC ACID; FISH OIL; ICOSAPENTAENOIC ACID;

ARTICLE; CONTROLLED STUDY; DEGRADATION; FATTY ACID ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; LINEAR REGRESSION ANALYSIS; LIPID OXIDATION; MASS FRAGMENTOGRAPHY; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SOLID PHASE MICROEXTRACTION; SUPPLEMENTATION;

ALDEHYDES; DIETARY SUPPLEMENTS; DOCOSAHEXAENOIC ACIDS; EICOSAPENTAENOIC ACID; FISH OILS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; KETONES; OXIDATION-REDUCTION; PRINCIPAL COMPONENT ANALYSIS; SOLID PHASE MICROEXTRACTION; TASTE;

EID: 84872268372     PISSN: 00244201     EISSN: 15589307     Source Type: Journal    
DOI: 10.1007/s11745-012-3733-7     Document Type: Article

References (27)

1. Global Organization for EPA and DHA (2008) Voluntary monograph for omega-3. http://www.goedomega3.com/. Accessed May 2008
2. Frankel EN (2005) Lipid oxidation, 2nd edn. The Oily Press, Bridgwater
3. Sullivan Ritter JC, Budge SM, St-Onge M (2009) Determining ethyl esters in fish oil using with solid-phase microextraction and GCMS. J Am Oil Chem Soc 86:743-748
4. Firestone D (ed) (1997) Official methods and recommended practices of the American Oil Chemists' Society, 4th edn. Method Cd 8-53, American Oil Chemists' Society, Champaign
5. Firestone D (ed) (1997) Official methods and recommended practices of the American Oil Chemists' Society, 4th edn. Method Cd 18-90, American Oil Chemists' Society, Champaign
6. Sullivan Ritter JC, Budge SM (2012) Fish oil sensory properties can be predicted using key oxidative volatiles. Eur J Lipid Sci Technol. doi:10.1002/ejlt.201100330
7. Warner K (1995) Sensory evaluation of oils and fat-containing foods. In: Warner K, Eskin NAM (eds) Methods to assess quality and stability of oils and fat-containing foods. AOCS Press, Champaign, pp 49-75
8. Aitchison J (1983) Principal component analysis of compositional data. Biometrik 70:57-65
9. Filzmoser P, Hron K, Reimann C (2009) Univariate statistical analysis of environmental (compositional) data: problems and possibilities. Sci Total Environ 407:6100-6108
10. Filzmoser P, Hron K (2008) Outlier detection for compositional data using robust methods. Math Geosci 40:233-248
11. SPSS Inc. (1999) SPSS Base 10.0 for Windows User's Guide. SPSS Inc., Chicago, IL
12. Finley JW, Shahidi F (2001) The chemistry, processing, and health benefits of highly unsaturated fatty acids: an overview. In: Shaidi F, Finley JW (eds) Omega-3 fatty acids. American Chemical Society, Washington, pp 2-11
13. Sullivan Ritter JC, Budge SM, St-Onge M (2011) Modeling the primary oxidation in commercial fish oil preparations. Lipids 46:87-93
14. Wang T, Jiang Y, Hammond EG (2005) Effect of randomization on the oxidative stability of corn oil. JAOCS 82:111-117
15. Kristensen JB, Nielsen NS, Jacobsen C, Mu H (2006) Oxidative stability of diacylglycerol oil and butter blends containing dia-cylglycerols. Eur J Lipid Sci Technol 108:336-350
16. Hartvigsen K, Lund P, Hansen KF, Hølmer G (2000) Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil-enriched mayonnaise during storage. J Agric Food Chem 48:4858-4867
17. Macfarlane N, Salt J, Birkin R (2001) The FAST Index - a fishy scale. Inform 12:244-249
18. Jacobsen C, Hartvigsen K, Lund P, Adler-Nissen J, Holmer G, Meyer AS (2000) Oxidation in fish-oil-enriched mayonnaise. Eur Food Res Technol 210:242-257
19. Venkateshwarlu G, Let MB, Meyer AS, Jacobsen C (2004) Chemical and olfactometric characterization of volatile flavour compounds in a fish oil-enriched milk emulsion. J Agric Food Chem 52:311-317
20. Karahadian C, Lindsay RC (1989) Evaluation of compounds contributing characterizing fishy flavours in fish oils. J Am Oil Chem Soc 66:953-960
21. Medina I, Satué-Gracia MT, Frankel EN (1999) Static headspace gas chromatographic analyses to determine oxidation of fish muscle lipids during thermal processing. J Am Oil Chem Soc 76:231-236
22. Min DB, Boff JM (2002) Lipid oxidation of edible oils. In: Akoh CC, Min DB (eds) Food lipids: chemistry, nutrition and biochemistry, 2nd edn. Marcel Dekker, New York, pp 335-364
23. Chung H, Choi A, Cho IH, Kim YS (2011) Changes in fatty acids and volatile components in mackerel by broiling. Eur J Lipid Sci Technol 112:1481-1490
24. Roh HS, Park JY, Park SY, Chun BS (2006) Isolation of off-flavors and odors from tuna fish oil using supercritical carbon dioxide. Biotechnol Bioprocess Eng 11:492-496
25. Guillén MD, Carton I, Salmeron J, Casas C (2009) Headspace composition of cod liver oil and its evolution in storage after opening. First evidence of the presence of toxic aldehydes. Food Chem 114:1291-1300
26. Giogios I, Grigorakis K, Nengas I, Papasolomontos S, Papaioannoub N, Alexis MN (2009) Fatty acid composition and volatile compounds of selected marine oils and meals. J Sci Food Agric 89:88-100
27. Thomkins C, Perkins EG (1999) The evaluation of frying oils with the p-anisidine value. JAOCS 76:945-947