Analysis of Headspace Volatile and Oxidized Volatile Compounds in DHA-enriched Fish Oil on Accelerated Oxidative Storage
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 7, pages 2169–2177, September 2003
How to Cite
Lee, H., Kizito, S.A., Weese, S.J., Craig-Schmidt, M.C., Lee, Y., Wei, C.-I. and An, H. (2003), Analysis of Headspace Volatile and Oxidized Volatile Compounds in DHA-enriched Fish Oil on Accelerated Oxidative Storage. Journal of Food Science, 68: 2169–2177. doi: 10.1111/j.1365-2621.2003.tb05742.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20030116 Submitted 2/27/03, Revised 4/1/03, Accepted 6/20/03.
- fish oil;
- triacylglycerol (TG);
- ethyl ester (EE);
- volatile oxidized compound;
ABSTRACT: Oxidative stability of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) and volatile and oxidized volatile compounds in 2 types of DHA-enriched fish oil, triacylglycerol (TG) and ethyl ester (EE), were studied during storage at 80 °C with aeration. The rate of DHA autoxidation was higher than that of EPA. DHA in EE form was more susceptible to autoxidation than in TG form. Thirty-one volatile compounds were identified in EE and 23 volatile compounds in TG. (E)-2-pentenal, 2-(1-pentenyl) furan, and (E,E)-2,4-heptadienal were commonly detected as oxidized volatile compounds from TG and EE fish oil. These volatile oxidized compounds might be formed mainly from the oxidation of DHA and EPA, the main fatty acids of the oil.