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Profiles of volatile compounds in milk containing fish oil analyzed by HS‐SPME‐GC/MS
Author(s) -
JimenezAlvarez Diego,
Giuffrida Francesca,
Golay PierreAlain,
Cotting Claudia,
Destaillats Frédéric,
Dionisi Fabiola,
Keely Brendan
Publication year - 2008
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/ejlt.200700148
Subject(s) - chemistry , lipid oxidation , polyunsaturated fatty acid , solid phase microextraction , food science , fish oil , odor , chromatography , gas chromatography–mass spectrometry , mass spectrometry , gas chromatography , fish <actinopterygii> , fatty acid , organic chemistry , antioxidant , biology , fishery
Long‐chain polyunsaturated fatty acids (LC‐PUFA) have various positive biological effects. Fish oil represents a major source of LC‐PUFA; therefore it is extensively used to enrich food products as, for example, infant formulae, dairy products and fruit juices. However, in the presence of oxygen and metals, LC‐PUFA readily degrade, producing off‐flavors and decreasing the nutritional value of the product. The deterioration of sensory properties (taste and odor) can be easily perceived by the consumer, due to the formation of volatile compounds that are formed by decomposition of lipid hydroperoxides, also known as primary oxidation products. In this study, we used the headspace solid‐phase microextraction‐gas chromatography/mass spectrometry technique (HS‐SPME‐GC/MS) to characterize and quantify volatile compounds in a food matrix supplemented with fish oil. We demonstrated that the HS‐SPME‐GC/MS method is a valuable tool to monitor lipid oxidation at early stages. We identified t ‐2‐hexenal and c ‐4‐heptenal as possible oxidation markers during the storage of milk enriched with 5% of cod oil.