Venkateshwarlu Gudipati, Let Mette B, Meyer Anne S, Jacobsen Charlotte
Department of Seafood Research, Danish Institute for Fisheries Research, DK-2800 Lyngby, Denmark.
J Agric Food Chem. 2004 Jan 28;52(2):311-7. doi: 10.1021/jf034833v.
Development of objectionable fishy off-flavors is an obstacle in the development of fish oil enriched foods. Only little is known about the sensory impact of specific volatile fish oil oxidation products in food emulsions. This study examined the volatiles profiles of fish oil enriched milk during cold storage (2 degrees C) for 14 days by dynamic headspace sampling followed by gas chromatography-mass spectrometry 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 gas chromatography-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 the separated 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 in food emulsions having a relatively low peroxide value.
产生令人不快的鱼腥味是富含鱼油食品开发过程中的一个障碍。对于食品乳液中特定挥发性鱼油氧化产物的感官影响，人们了解甚少。本研究通过动态顶空采样，随后进行气相色谱 - 质谱分析，检测了富含鱼油的牛奶在2℃冷藏14天期间的挥发性成分谱。在富含鱼油的牛奶中鉴定出了包括烯醛、二烯醛、三烯醛和乙烯基酮在内的不同挥发性成分（n = 60）。通过气相色谱 - 嗅觉测量法鉴定出的强效气味物质有1 - 戊烯 - 3 - 酮、（Z）- 4 - 庚烯醛、1 - 辛烯 - 3 - 酮、（Z）- 1,5 - 辛二烯 - 3 - 酮、（E,E）- 2,4 - 庚二烯醛和（E,Z）- 2,6 - 壬二烯醛，但尽管它们具有强效性，分离出的挥发性成分中没有一种带有鱼腥味或金属味。在富含鱼油的牛奶乳液中分别鉴定出了2,4,7 - 癸三烯醛的两种异构体（E,Z,Z）和（E,E,Z），其过氧化值分别为0.8和3.4 meq/kg。据我们所知，这是首次报道在过氧化值相对较低的食品乳液中出现这些癸三烯醛。
