Odorant synergy effects as the cause of fishy malodors in algal marine oils

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 40, 2014, Pages 9676-9682

  Marsili, Raymond T ^a   Laskonis, Charles R ^a  

^a Starr Science Building   (United States)

Author keywords

algal marine oils; DHA; EPA; fishy; lipid oxidation products; olfactometry; synergy

Indexed keywords

DHA; EPA; FISHY; LIPID OXIDATION; MARINE OIL; OLFACTOMETRY; SYNERGY;

(E,Z)-3,5-OCTADIEN-2-ONE; ALDEHYDE; ALKADIENE; HEPTANAL; OIL;

ADULT; ANALYSIS; AQUATIC SPECIES; CHEMISTRY; DEVICES; DRUG POTENTIATION; EQUIPMENT DESIGN; FEMALE; HUMAN; MALE; MASS FRAGMENTOGRAPHY; MICROALGA; ODOR; OLFACTOMETRY; PROCEDURES;

ADULT; ALDEHYDES; ALKADIENES; AQUATIC ORGANISMS; DRUG SYNERGISM; EQUIPMENT DESIGN; FEMALE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALE; MICROALGAE; ODORS; OILS; OLFACTOMETRY;

EID: 84907937958     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf502252q     Document Type: Article

References (19)

1. Venkateshwarlu, G.; Let, M. B.; Meyer, A. S.; Jocobsen, C. Modeling the sensory impact of defined combination of volatile lipid oxidation products on fishy and metallic off-flavors J. Agric. Food. Chem. 2004, 52, 1635-1641
2. Venkateshwarlu, G.; Let, M. B.; Meyer, A. S.; Jacobsen, C. Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion J. Agric. Food Chem. 2004, 52, 311-317
3. Grosch, W. Low-MW products of hydroperoxide reactions. 1987. In Autoxidation of Unsaturated Lipids; Chan, H. W. S., Ed.; Academic Press: London, U.K., 1987; pp 95-139.
4. Hartvigsen, K.; Lund, P.; Hansen, L. 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
5. Jacobsen, C. Sensory impact of lipid oxidation in complex food systems Fett/Lipid 1999, 101, 484-492
6. Let, M. B.; Jacobsen, C.; Frankel, E. N.; Meyer, A. S. Oxidative flavour deterioration of fish oil enriched milk Eur. J. Lipid Sci. Technol. 2003, 105, 518-528
7. Karahadian, C.; Lindsay, R. C. Evaluation of compounds contributing characterizing fishy flavors in fish oils J. Am. Oil. Chem. Soc. 1989, 66, 953-960
8. Hermann, M. B.; Klotzbucher, B.; Wurzbzcher, M. A new validation of relevant substances for the evaluation of beer aging depending on the employed boiling system J. Inst. Brewing 2010, 116 (1) 41-48
9. Refsgaard, H. H. F.; Haahr, A. M.; Jensen, B. Isolation and quantification of volatiles in fish by dynamic headspace sampling and mass spectrometry J. Agric. Food. Chem. 1999, 47, 1114-1118
10. Le Guen, S.; Prost, C.; Demaimay, M. Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis) J. Agric. Food Chem. 2000, 48, 1307-1314
11. Shen, Z.; Mann, M. A.; Sanguansri, L.; Cheng, L. J. Oxidative stability of microencapsulated fish oil powders stabilized by blends of chitosan, modified starch, and glucose J. Agric. Food Chem. 2010, 58, 4487-4493
12. Milo, C.; Grosch, W. Detection of odor defects in boiled cod and trout by gas chromatography-olfactometry of headspace samples J. Agric. Food Chem. 1995, 43, 459-462
13. Marsili, R. Analysis of musty microbial metabolites by stir bar sorptive extraction. In Flavor, Fragrance and Odor Analysis, 2 nd ed.; Marsili, R., Ed.; CRC Press: Boca Raton, FL, 2012; pp 63-91.
14. Naude, Y.; Rohwer, E. R. The olfactometric analysis of milk volatiles using a novel gas-chromatography-based method: A case study in synergistic perception of aroma compounds. In Flavor, Fragrance and Odor Analysis, 2 nd ed.; Marsili, R., Ed.; CRC Press: Boca Raton, FL, 2012; pp 93-110.
15. Audouin, V.; Florence, B.; Vickers, Z. M.; Reineccius, G. A. Limitations in the use of odor activity values to determine important odorants in foods. In Gas Chromatography-Olfactometry: The State of the Art; Leland, J. V.; Schieberle, P.; Buettner, A.; Acree, T. E., Eds.; American Chemical Society: Washington, DC, 2001; pp 156-171.
16. Marsili, R.; Miller, N.; Kilmer, G. J.; Simmons, R.E. Identification and quantitation of the primary chemicals responsible for the characteristic malodor of beet sugar by purge and trap GC-MS-OD techniques J. Chromatogr. Sci. 1994, 32, 165-171
17. Marsili, R. T.; Miller, N. Determination of major aroma impact compounds in fermented cucumbers by solid-phase microextraction-gas chromatography-mass spectrometry-olfactometry detection J. Chromatogr. Sci. 2000, 18, 307-314
18. Hammer, M.; Schieberle, P. Model studies on the key aroma compounds formed by an oxidative degradation of omega-3 fatty acids initiated by either copper(II) Ions or lipoxygenase J. Agric. Food Chem. 2013, 61 (46) 10891-10900
19. Marsili, R. T.; Laskonis, C. The importance of odourant synergy effects in understanding malodour problems in DHA and EPA products Lipid Technology 2014, 26 (2) 31-34