Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil
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- 作者：I. Peinado ; irpeipar@gmail.com" class="auth_mail" title="E-mail the corresponding author ; irpeipar@upvnet.upv.es" class="auth_mail" title="E-mail the corresponding author ; W. Miles1 ; william.miles@cranswick.co.uk" class="auth_mail" title="E-mail the corresponding author ; G. Koutsidis georgios.koutsidis@northumbria.ac.uk" class="auth_mail" title="E-mail the corresponding author
- 关键词：Eicosapentaenoic acid (EPA) (Pubchem CID 446284) ; Docosahexaenoic acid (DHA) (Pubchem CID 445580) ; (E)-3-hexen-1-ol (Pubchem CID ; 5281167) ; 1-Octen-3-ol (Pubchem CID ; 18827) ; (E ; E)-2 ; 4-heptadienal (Pubchem CID ; 20307) ; (Z)-4-heptenal (Pubchem CID ; 71590) ; 1-Hepten-4-ol (Pubchem CID ; 19040)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 December 2016
- 年：2016
- 卷：212
- 期：Complete
- 页码：612-619
- 全文大小：969 K
文摘
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Thermal degradation of EPA and DHA was analysed for fatty acids and volatiles.
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Aroma of fish powder systems with addition of ω-fatty acids was investigated.
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Hexanal, 2,4-heptadienal and 4-heptenal were found after heating EPA and DHA.
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EPA and DHA added to model systems increased the fish aroma compounds.
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Panellists only differentiated samples fortified with fish oil and EPA.