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Isolation of off-flavors and odors from tuna fish oil using supercritical carbon dioxide

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Abstract

Off-flavors and unfavorable odors in tuna fish oil were successfully removed and identified using supercritical carbon dioxide extraction, while retaining variable compounds, polyunsaturated fatty acids such as EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). Samples of oil were extracted in a 100 mL semi-batch stainless steel vessel under conditions which ranged from 8 to 20 MPa and 20 to 60°C with solvent (CO2) flows from 10 g/min. GC-MS was used to identify the main volatile components contributing to the off-flavors and odors which included 2-methyl-1-propanol, 2,4-hexadienal, cyclopropane, and octadiene. Analyses of oil extracted at 40°C, 20 MPa showed a 99.8% reduction in dimethyl disulfide. Other significant off-flavors identified were 2-methyl-butene, 3-hydroxy butanal and ethylbenzene.

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Authors and Affiliations

  1. Institute of Food Science, Faculty of Food Science and Biotechnology, Pukyong National University, 608-737, Busan, Korea

    Hyung-Seob Roh, Ji-Yeon Park & Byung-Soo Chun

  2. School of Pharmacy and Medical Sciences, University of South Australia, 5001, Adelaide, SA, Australia

    Sun-Young Park

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  1. Hyung-Seob Roh
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  2. Ji-Yeon Park
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  3. Sun-Young Park
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  4. Byung-Soo Chun
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Correspondence to Byung-Soo Chun.

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Roh, HS., Park, JY., Park, SY. et al. Isolation of off-flavors and odors from tuna fish oil using supercritical carbon dioxide. Biotechnol Bioproc E 11, 496–502 (2006). https://doi.org/10.1007/BF02932073

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