2‐trans,4‐cis,7‐cis‐Decatrienal, the fishy off‐flavor occurring in strongly autoxidized oils containing linolenic acid or ω 3,6,9, etc., fatty acids

Meijboom, P. W.; Stroink, J. B. A.

doi:10.1007/bf02609225

Cited by 76 publications

(32 citation statements)

References 33 publications

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“…In source waters with minimal human impact, PUFA derivatives can produce brief and minor pulses of mild floral, fruity, or cucumberlike odors, which are usually undetected and/or removed by treatment. As human impacts increase, these peaks intensify in frequency and concentration, and generate unpleasant oily, pungent, rancid, or fishy odors (Meijboom & Stroink, 1972;Mallevialle & Suffet, 1987).…”

Section: Cucumber/floral/fishy/rancid/oily Odorsmentioning

confidence: 99%

“…T/O can undergo abrupt or gradual seasonal changes in chemistry and biology. The odor of individual compounds varies with concentration or molecular isomers (Meijboom & Stroink, 1972). Mixes of volatile organic compounds (VOCs) or species can produce similar or different odors in source and finished water.…”

Section: T/o: the Consumer And The Drinking-water Industrymentioning

confidence: 99%

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Aquatic Taste and Odor: A Primary Signal of Drinking-Water Integrity

Watson¹

2004

Journal of Toxicology and Environmental Health, Part A

168

107

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Aquatic taste and odor (T/O) is rarely produced by toxic contaminants or pathogens; nevertheless, it has major negative impacts on the public and the drinking-water industry. Consumers use T/O as a primary measure of drinking water safety, yet this criterion is poorly understood, and its origins and triggers often go untraced. Much surface-water T/O is produced by the increased production of volatile organic compounds (VOCs) by algae. These chemicals can be symptomatic of short-term problems with source, treatment, or distribution systems. At a broader level, they can signify fundamental changes in aquatic ecosystems induced by human activity. T/O varies in chemistry, intensity, and production patterns among different algal taxa, and is often linked with excessive algal growth and/or the invasion of noxious species. Some VOCs may signal the presence of potentially toxic algae and/or other associated water quality issues. Traditionally, T/O has been linked with the widespread eutrophication of many surface waters; however, there has been a recent growth in the number of T/O events reported in oligo-mesotrophic systems, for example, the Glenmore Reservoir (Calgary AB) and the Laurentian Great Lakes. From a management and public perspective, therefore, it is vitally important to monitor T/O, and to continue to work toward a better understanding of the proximal and the ultimate causes-which VOCs and algae species are involved. In the short term, odor events could be anticipated and water treatment optimized. In the long term, this approach would contribute toward more a robust management of this resource through remedial or preventative measures.

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Section: Cucumber/floral/fishy/rancid/oily Odorsmentioning

confidence: 99%

Section: T/o: the Consumer And The Drinking-water Industrymentioning

confidence: 99%

Aquatic Taste and Odor: A Primary Signal of Drinking-Water Integrity

Watson¹

2004

Journal of Toxicology and Environmental Health, Part A

168

107

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“…Primary products of this reaction are hydroperoxides and, in turn, these compounds lead to forming carbonyl compounds, such as ketones and aldehydes, alcohols and cyclic compounds. The typical secondary products of these hydroperoxides are 2,4,7-decatrienal isomers which introduce a fishy odor into oil at low concentrations (33). Products of this type of autoxidation are listed in Table V.…”

Section: Mechanism Of Lipid Autoxidation In Fish Oilsmentioning

confidence: 99%

Flavor Chemistry of Fish Oil

Lin¹

1994

ACS Symposium Series

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“…3). While the primary hydroperoxides are without smell and taste, the secondary products give rise to the unpleasant sensory attributes of oxidised foods [52][53][54][55][56][57][58]. These volatiles also produce undesirable changes in colour.…”

Section: Composition and Oxidative Instability Of N-3 Fatty Acidsmentioning

confidence: 99%

N-3 fatty acids for human nutrition: stability considerations

Kamal‐Eldin

Yanishlieva

2002

Eur. J. Lipid Sci. Technol.

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Currently there is great interest in dietary n‐3 fatty acids to promote health. The food industry aims to produce food products enriched in α‐linolenic acid (Ln), eicosapentaenoic acid (EPA) and/or docosahexaenoic acid (DHA) to reduce some of the physiological effects of linoleic acid (L), the major polyunsaturated fatty acid in our diet. However, the goal is hampered by the susceptibility of the n‐3 fatty acids to oxidation. As a result the sensory and nutritional quality of such foods deteriorates. Lipid scientists therefore have to find a way to stabilise these fatty acids. Innovative technologies to protect n‐3 polyunsaturates using antioxidants, adequate preparation, refining and packaging of the oil are needed. In this paper we review the inherent stability and the stabilisation of these nutritionally valuable polyunsaturated fatty acids.

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2‐trans,4‐cis,7‐cis‐Decatrienal, the fishy off‐flavor occurring in strongly autoxidized oils containing linolenic acid or ω 3,6,9, etc., fatty acids

Cited by 76 publications

References 33 publications

Aquatic Taste and Odor: A Primary Signal of Drinking-Water Integrity

Aquatic Taste and Odor: A Primary Signal of Drinking-Water Integrity

Flavor Chemistry of Fish Oil

N-3 fatty acids for human nutrition: stability considerations

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