AbstractsVacuum steam‐deodorized fish oils oxidized under flourescent light (950 lux) at 21°C initially developed green flavors which were caused principally by t,c‐2,6‐non‐adienal, but some green‐type flavor notes were contributed byt‐2‐hexenal and 1,c‐5‐octadien‐3‐one. Diminishment of green flavor notes resulted from the depletion of 2,6‐nonadienal and the formation ofc‐4‐heptenal (>1 ppm) which contributed oxidized, burnt flavor notes. Concomitant formation oft,c,c‐ andt,t,c‐2,4,7‐decatrienal (>1 ppm) yielded characterizing burnt/fishy or cod liver oil‐like flavors in fish oils. Two unidentified compounds exhibiting minnow‐bait‐bucket and trout‐like odor qualities, respectively, were encountered in oxidizing fish oils. Hexanal, 2,4‐heptadienals and 2,4‐decadienals contributed general oxidized, painty flavors to fish oils.

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Volatile headspace compounds collected on Tenax GC at room temperature (21 °C) from pure cultures of Penicillium caseicolum and Penicillium camemberti grown on potato dextrose and Czapek's agar were separated by gas chromatography and identified by mass spectrometry, retention indices (/E), and odor quality. P. camemberti and P. caseicolum produced similar volatile compound profiles. Mushroom-like, green plant-like aromas were contributed by l-octen-3-ol, l,5-octadien-3-ol, l,5-octadien-3-one, 3-octanol, and 3-octanone. 2-Methylisoborneol contributed strongly to the overall musty/moldy component of aromas of Penicillium cultures. 2-Methoxy-3-isopropylpyrazine was found in aged mold cultures (4-6 weeks) only and caused these cultures to exhibit intense earthy/raw potato aromas.

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