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Evaluation of compounds contributing characterizing fishy flavors in fish oils
Author(s) -
Karahadian C.,
Lindsay R. C.
Publication year - 1989
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02682616
Subject(s) - flavor , hexanal , fish <actinopterygii> , food science , chemistry , odor , fish oil , minnow , oxidizing agent , biology , fishery , organic chemistry
Abstracts Vacuum steam‐deodorized fish oils oxidized under flourescent light (950 lux) at 21°C initially developed green flavors which were caused principally by t,c‐2,6‐non‐adienal, but some green‐type flavor notes were contributed by t ‐2‐hexenal and 1,c‐5‐octadien‐3‐one. Diminishment of green flavor notes resulted from the depletion of 2,6‐nonadienal and the formation of c ‐4‐heptenal (>1 ppm) which contributed oxidized, burnt flavor notes. Concomitant formation of t,c,c‐ and t,t,c ‐2,4,7‐decatrienal (>1 ppm) yielded characterizing burnt/fishy or cod liver oil‐like flavors in fish oils. Two unidentified compounds exhibiting minnow‐bait‐bucket and trout‐like odor qualities, respectively, were encountered in oxidizing fish oils. Hexanal, 2,4‐heptadienals and 2,4‐decadienals contributed general oxidized, painty flavors to fish oils.