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Identification of volatiles from extracted commercial tuna oil with a high docosahexaenoic acid content
Author(s) -
Crawford L.,
Kretsch M. J.,
Guadagni D.
Publication year - 1976
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740270608
Subject(s) - fraction (chemistry) , tuna , chemistry , hydrocarbon , chromatography , food science , docosahexaenoic acid , fish oil , fish <actinopterygii> , solvent , fatty acid , polyunsaturated fatty acid , biology , organic chemistry , fishery
Steam‐distilled volatiles from the extracted oil of cooked tuna fish were fractionated and identified by g.c.–m.s. There were 64 compounds identified in the oxygenated fraction and 62 in the hydrocarbon fraction. The hydrocarbon fraction was found to have an unusually low odour threshold of 5.0 parts/10 9 (in water) and 3.75 parts/10 9 when a solvent correction factor was applied. As expected, the odour threshold of the oxygenated fraction was much lower (0.6 parts/10 9 and 0.51 parts/10 9 when corrected).