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Volatile oxidation products formed in crude herring oil under accelerated oxidative conditions
Author(s) -
Aidos Isabel,
Jacobsen Charlotte,
Jensen Benny,
Luten Joop B.,
van der Padt Albert,
Boom Remko M.
Publication year - 2002
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/1438-9312(200212)104:12<808::aid-ejlt808>3.0.co;2-j
Subject(s) - hexanal , chemistry , oxidative phosphorylation , peroxide , herring , fish oil , chromatography , organic chemistry , fish <actinopterygii> , biochemistry , fishery , biology
Crude fish oil produced from herring byproducts was evaluated on its oxidative stability by a number of complementary methods. The oil was placed in a closed vessel, exposed to pure oxygen, and kept at 50 °C for up to 53 h. Six volatile compounds contributing to off‐flavor in the oil were followed over time. Simultaneously, conventional oxidative chemical measurements were carried out. The results showed that, apart from 4‐( Z )‐heptenal, all the other components increased with time. The rate of formation of fluorescent compounds, being only time‐dependent, showed to be the simplest model to describe the progress of oxidation, in opposition to the development of hexanal. Development of 1‐penten‐3‐one correlated well with peroxide and anisidine values (r = 0.938 and r = 0.931, respectively). Correlations between the volatiles were also found. Within the applied conditions, 1‐penten‐3‐one and 2,4‐( E, E )‐heptadienal could be useful as volatiles indicators for the oxidative status of the oil.