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Flavors and odors of fish oils

  • Technical
  • Published:
Journal of the American Oil Chemists Society

Abstract

Off odors and flavors in fish oils arise from contamination from metabolites, from the spoilage of fish protein, or from oxidation products of the oil itself. The resulting odors and flavors can render the oil less desirable for many applications. Odors or flavors in the flesh of animals or poultry fed fish oil come more from the polyunsaturated nature of the fish oil than from the oxidation products or flavor and odor of the oil that is fed. Odors and flavors can be removed by refining methods or in some cases, masked by use of certain additives.

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Author information

Authors and Affiliations

  1. Pioneer Research Laboratory, Seattle, Washington

    Maurice E. Stansby

Authors
  1. Maurice E. Stansby
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Additional information

National Marine Fisheries Service, U.S. Department of Commerce.

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Cite this article

Stansby, M.E. Flavors and odors of fish oils. J Am Oil Chem Soc 48, 820–823 (1971). https://doi.org/10.1007/BF02609291

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  • DOI: https://doi.org/10.1007/BF02609291

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