The enrichment of polyunsaturated ω-3-fatty acids is physiologically desirable in food. However, this is a challenge due to the easy oxidation and subsequent formation of aroma active and mostly unknown minor compounds. The aim of the study was to elucidate the formation of key odour active compounds during peroxidation of three different ω-3-fatty acids using the concept of “molecular sensory science”. Thereby, the simulation of the fishy off-flavour generated by oxidation was successfully performed based on quantitative data. Thus, tracer compounds are available for quality control of fish oils for the first time.
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The enrichment of polyunsaturated ω-3-fatty acids is physiologically desirable in food. However, this is a challenge due to the easy oxidation and subsequent formation of aroma active and mostly unknown minor compounds. The aim of the study was to elucidate the formation of key odour active compounds during peroxidation of three different ω-3-fatty acids using the concept of “molecular sensory science”. Thereby, the simulation of the fishy off-flavour generated by oxidation was successfully perf...
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