Journal article
Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion
Department of Systems Biology, Technical University of Denmark1
National Institute of Aquatic Resources, Technical University of Denmark2
Department of Biotechnology, Technical University of Denmark3
Section for Aquatic Lipids and Oxidation, National Institute of Aquatic Resources, Technical University of Denmark4
Development of objectionable fishy off-flavors is an obstacle in the development of fish oil enriched foods. Only little is known about the sensory impact of specific volatile fish oil oxidation products in food emulsions. This study examined the volatiles profiles of fish oil enriched milk during cold storage (2 degreesC) for 14 days by dynamic headspace sampling followed by gas chromatography-mass spectrometry analyses.
Different volatiles (n = 60) comprising alkenals, alkadienals, alkatrienals, and vinyl ketones were identified in the fish oil enriched milk. The potent odorants identified by gas chromatography-olfactometry were 1-penten-3-one, (Z)-4-heptenal, 1-octen-3-one, (Z)-1,5-octadien-3-one, (E,E)-2,4-heptadienal, and (E,Z)-2,6-nonadienal, but despite their potency, none of the separated volatiles imparted a fishy or metallic odor.
Two isomers, (E,Z,Z) and (E,E,Z) of 2,4,7-decatrienal were identified in fish oil enriched milk emulsions with peroxide values 0.8 and 3.4 meq/kg, respectively. To our knowledge, this is the first report on appearance of these decatrienals in food emulsions having. a relatively low peroxide value
Language: | English |
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Year: | 2004 |
Pages: | 311-317 |
ISSN: | 15205118 and 00218561 |
Types: | Journal article |
DOI: | 10.1021/jf034833v |
ORCIDs: | Meyer, Anne S. and Jacobsen, Charlotte |