Development of objectionable fishy off-flavors is an obstacle in the development of fish oil enrichedfoods. Only little is known about the sensory impact of specific volatile fish oil oxidation products infood emulsions. This study examined the volatiles profiles of fish oil enriched milk durin
g cold stora
ge(2
![](/ima<font color=)
ges/entities/de
g.
gif">C) for 14 days by dynamic
headspace samplin
g followed by
gas chromato
graphy-massspectrometry analyses. Different volatiles (
n = 60) comprisin
g alkenals, alkadienals, alkatrienals,and vinyl ketones were identified in the fish oil enriched milk. The potent odorants identified by
gaschromato
graphy-olfactometry were 1-penten-3-one, (
Z)-4-heptenal, 1-octen-3-one, (
Z)-1,5-octadien-3-one, (
E,
E)-2,4-heptadienal, and (
E,
Z)-2,6-nonadienal, but despite their potency, none of theseparated volatiles imparted a fishy or metallic odor. Two isomers, (
E,
Z,
Z) and (
E,
E,
Z) of 2,4,7-decatrienal were identified in fish oil enriched milk emulsions with peroxide values 0.8 and 3.4 meq/k
g, respectively. To our knowled
ge, this is the first report on appearance of these decatrienals infood emulsions havin
g a relatively low peroxide value.Keywords: Volatile compounds; fish oil; milk emulsion; lipid oxidation; sensory analysis; olfactometry;2,4,7-decatrienal