Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan; email:
Annu Rev Food Sci Technol. 2018 Mar 25;9:209-226. doi: 10.1146/annurev-food-030117-012320. Epub 2018 Jan 12.
Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), both abundant in fish oil, are known to have significant biochemical and physiological effects primarily linked to the improvement of human health, especially cardiovascular and brain health. However, the incorporation of fish oil into foods and beverages is often challenging, as fish oil is very easily oxidized and can cause undesirable flavors. This review discusses this rapid formation of the fishy and metallic off-flavors, focusing especially on an early stage of fish oil oxidation. Although oxidative stability and quality of commercialized fish oil have improved over the past few years, there is a still a problem with its application: Flavor deterioration can be found even at very low oxidation levels. This review also notes the effective way to inhibit the formation of the volatile compounds responsible for the flavor deterioration.
二十二碳六烯酸（DHA）和二十碳五烯酸（EPA）在鱼油中含量丰富，已知具有重要的生化和生理作用，主要与改善人类健康有关，特别是心血管和大脑健康。然而，将鱼油掺入食品和饮料中常常具有挑战性，因为鱼油非常容易氧化，并可能产生不良味道。本综述讨论了这种快速形成的鱼腥味和金属异味，特别关注鱼油氧化的早期阶段。尽管商业化鱼油的氧化稳定性和质量在过去几年中有所提高，但它的应用仍然存在一个问题：即使在非常低的氧化水平下，也会发现其风味恶化。本综述还指出了有效抑制引起风味恶化的挥发性化合物形成的方法。
