Chemical and Olfactometric Characterization of Volatile Flavor Compounds in a Fish Oil Enriched Milk Emulsion

详细信息    查看全文

• 作者：Gudipati Venkateshwarlu ; Mette B. Let ; Anne S. Meyer ; and Charlotte Jacobsen
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2004
• 出版时间：January 28, 2004
• 年：2004
• 卷：52
• 期：2
• 页码：311 - 317
• 全文大小：84K
• 年卷期：v.52,no.2(January 28, 2004)
• ISSN：1520-5118

文摘

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 during cold storage(2 ges/entities/deg.gif">C) for 14 days by dynamic headspace sampling followed by gas chromatography-massspectrometry analyses. Different volatiles (n = 60) comprising alkenals, alkadienals, alkatrienals,and vinyl ketones were identified in the fish oil enriched milk. The potent odorants identified by gaschromatography-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/kg, respectively. To our knowledge, this is the first report on appearance of these decatrienals infood emulsions having a relatively low peroxide value.Keywords: Volatile compounds; fish oil; milk emulsion; lipid oxidation; sensory analysis; olfactometry;2,4,7-decatrienal