Lipids

, Volume 47, Issue 12, pp 1169–1179

Key Lipid Oxidation Products Can Be Used to Predict Sensory Quality of Fish Oils with Different Levels of EPA and DHA

Authors

    • Department of Process Engineering and Applied ScienceDalhousie University
  • Suzanne M. Budge
    • Department of Process Engineering and Applied ScienceDalhousie University
Original Article

DOI: 10.1007/s11745-012-3733-7

Cite this article as:
Sullivan Ritter, J.C. & Budge, S.M. Lipids (2012) 47: 1169. doi:10.1007/s11745-012-3733-7

Abstract

Despite its many health benefits, many consumers avoid fish oil supplements due to fishy tastes and odors. Common chemical measures of oxidation have little correlation with sensory properties, making it difficult to determine the sensory quality of fish oil without the use of an expensive sensory panel. Here we investigate an alternative method to assess oxidation using solid phase microextraction and gas chromatography-mass spectrometry. Fish oils containing different amounts of eicosapentaenoic acid and docosahexaenoic acid were oxidized, and headspace volatiles were monitored over time and compared to sensory evaluations by a taste panel. Peroxide value and anisidine value were also measured. Sensory panel scores and headspace volatile data were analyzed using principal component analysis and linear regression to identify key volatiles responsible for changes in sensory degradation of oils over time. A total of eight compounds were identified, primarily aldehydes and ketones. By monitoring these volatiles, it may be possible to create a simple method to assess oxidation in fish oils that correlates well with sensory properties of the oil without the use of a sensory panel.

Keywords

Fish oilOxidationSPMEGCMSSensoryPrincipal component analysis

Abbreviations

AOCS

American Oil Chemists’ Society

AV

Anisidine value

DAG

Diacylglycerol

DHA

Docosahexaenoic acid

EPA

Eicosapentaenoic acid

GOED

Global Organization for EPA and DHA

PV

Peroxide value

MAG

Monoacylglycerol

MANOVA

Multivariate analysis of variance

PC

Principal component

PCA

Principal component analysis

PUFA

Polyunsaturated fatty acid

SPME

Solid phase microextraction

TAG

Triacylglycerol

TBME

tert-Butyl methyl ether

Copyright information

© AOCS 2012