Identification of volatiles from extracted commercial tuna oil with a high docosahexaenoic acid content

Crawford, Ladell; Kretsch, Mary J.; Guadagni, D. G.

doi:10.1002/jsfa.2740270608

Cited by 17 publications

(13 citation statements)

References 10 publications

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“…Although some eight‐ and nine‐carbon carbonyls have been reported in menhaden oil47 and tuna oil,18 the absence of eight‐ and nine‐carbon aclohols and carbonyls has been noted in salted‐dried white herring45 and fish oil 16. The absence of eight‐ and nine‐carbon alcohols and carbonyls has been reported in herring and blue whiting fish powders, although some of these volatiles (2‐octanone and nonanone) were produced in high quantities on heating the powders 43…”

Section: Discussionmentioning

confidence: 99%

“…Although the flavour of fish has been examined extensively,3, 9–13 data on the volatiles of marine oils are scarce, apart from some on herring oil,14 menhaden oil,15, 16 cod liver oil17 and tuna oil 18. No data are available regarding the volatiles of marine meals.…”

Section: Introductionmentioning

confidence: 99%

“…3,7,8 Although the flavour of fish has been examined extensively, 3,9 -13 data on the volatiles of marine oils are scarce, apart from some on herring oil, 14 menhaden oil, 15,16 cod liver oil 17 and tuna oil. 18 No data are available regarding the volatiles of marine meals. Research is almost exclusively focused on human food materials (seafood including oils and other derivatives aimed for human consumption), and no study of raw materials used in the fish feed industry exists.…”

Section: Introductionmentioning

confidence: 99%

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Fatty acid composition and volatile compounds of selected marine oils and meals

et al. 2008

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BACKGROUND: Although volatile compounds characterising seafood have been studied extensively, no similar data are available regarding the volatiles of raw materials used in fish feed. Therefore the aim of this study was to make an initial screening of the volatiles of various common marine raw materials used in the aquaculture feed industry. Nine commercial marine oils (German (GFO1, GFO2 and GFO3) and Norwegian (NFO) fish oils and salmon (SO1 and SO2), tuna (TO), sardine (SRDO) and shrimp (SHO) oils) and eight commercial marine meals (Peruvian (PFM1 and PFM2), Danish (DFM1 and DFM2) and prime quality (PQFM1 and PQFM2) fish meals and Antarctic krill meals (KM1 and KM2)) were analysed for their fatty acid profiles and volatile flavour compounds. The relation between fatty acids and volatiles was examined.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Fatty acid composition and volatile compounds of selected marine oils and meals

et al. 2008

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“…24 Alkylthiophenes have been identified in several meats, including fried and roast chicken, 25,26 and have also been found in turkey, but only in animals fed a tuna oil-supplemented diet. 10 The relatively mild cooking conditions used in the present study (surface temperature, 100°C) may possibly be responsible for the apparent absence of other sulphur-containing compounds of the type identified in the more extensively investigated volatiles of chicken. …”

Section: Volatile Compounds In Freshly Cooked and Stored Cooked Turkementioning

confidence: 92%

“…Because of the high content of oxidatively labile phospholipids in the muscle, 7 cooked turkey meat has been shown to be more susceptible to lipid oxidation than meat from other species, 8,9 and compounds derived from this process are the dominant components of cooked turkey volatiles. Crawford and Kretsch 10 identified 200 compounds in roast turkey distillates, with the majority (60%) occurring only in meat from birds fed a tuna oil diet, which produced a range of volatiles associated with fishy off-flavours. Reuneger et al 11 reported correlations between the levels of an unidentified compound, heptanal and 3,6-nonadienal and sensory scores for oxidized off-flavours in cooked turkey.…”

Section: Introductionmentioning

confidence: 99%

Volatile components associated with freshly cooked and oxidized off‐flavours in turkey breast meat

Brunton

Cronin

Monahan

2002

Flavour & Fragrance J

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Cooked turkey breast is particularly susceptible to lipid oxidation-mediated off-flavour development during refrigerated storage. Volatile aroma compounds present in freshly cooked turkey breast muscle after cooling in air and under nitrogen, and also those in air-cooled meat stored for 3 days at 4°C, were examined using headspace solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). Odour-port sensory assessment of the separated volatiles was carried out, using a modified form of aroma extract dilution analysis (AEDA). Compared to weakly aromatic nitrogen-cooled turkey breast, the levels of a number of unsaturated carbonyl compounds were much higher in freshly cooked air-cooled samples and showed further large increases in the oxidized chilled meat. Among these, the most potent odour contributors to both fresh and oxidized turkey samples were 1-octen-3-one, (E,E)-2,4-decadienal and (E,Z)-2,6-nonadienal. The concentration of the only moderately potent sulphur-containing compound identified, viz. 2-pentylthiophene, was significantly lower in the oxidized compared to the fresh samples, and gas chromatography-olfactometry (GCO) suggested that this compound made a contribution to the aroma of freshly cooked turkey.

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Protection of fish oil from oxidation with sesamol

Fhaner

Hwang

Winkler‐Moser

et al. 2015

Euro J Lipid Sci & Tech

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The aim of this study was to determine whether sesamol may provide antioxidant protection for marine omega‐3 fatty acids. We tested the effectiveness of sesamol at two temperatures, 30 and 50°C and compared its antioxidant activity with butylated hydroxytoluene (BHT), a commercial rosemary extract, and gamma‐oryzanol. Each antioxidant system was tested at two concentrations, 0.84 and 8.4 mM except for BHT of which the concentration was fixed at 0.84 mM BHT (200 ppm, the regulatory limit allowed in oils). 0.84 mM phenolic diterpenes in the rosemary extract protected fish oil very well. 0.84 mM sesamol was not as good as the rosemary extract as indicated by peroxide values, conjugated diene values, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) levels, and volatile compounds formation. However, 8.4 mM sesamol performed better than the rosemary extract containing 8.4 mM phenolic diterpenes in peroxide values and headspace volatiles compounds during storage of the stripped fish oil for 14 days at 30 and 50°C, while it showed similar results as the rosemary extract in conjugated diene values and EPA and DHA levels. Gamma‐oryzanol was also evaluated for protection of fish oil. However, it was found that gamma‐oryzanol was less effective than the other antioxidants tested in this study. Practical applications: At 8.4 mM (0.13 wt%), sesamol, a natural antioxidant, showed better than or comparable antioxidant activity to a commercial rosemary extract toward fish oil during storage at 30 and 50°C. Considering problems of flavor, odor, and color associated with a rosemary extract and that a rosemary extract product is typically sold as a solution containing only a few percent of active ingredients for oil applications, such as omega‐3 oil supplements and frying oil due to the low solubility of active ingredients in oil, sesamol offers advantages over the rosemary extract as it can be used as a pure form without mixing with other ingredients. 8.4 mM sesamol protected fish oil from oxidation better than the leading commercial natural antioxidant, rosemary extract, containing 8.4 mM phenolic diterpenes at 30 and 50°C. Gamma‐oryzanol was less effective than the other antioxidants tested in this study.

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Identification of volatiles from extracted commercial tuna oil with a high docosahexaenoic acid content

Cited by 17 publications

References 10 publications

Fatty acid composition and volatile compounds of selected marine oils and meals

Fatty acid composition and volatile compounds of selected marine oils and meals

Volatile components associated with freshly cooked and oxidized off‐flavours in turkey breast meat

Protection of fish oil from oxidation with sesamol

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