Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil

Peinado Pardo, Irene, Miles, William and Koutsidis, Georgios (2016) Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil. Food Chemistry, 212. pp. 612-619. ISSN 0308-8146

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Official URL: http://dx.doi.org/10.1016/j.foodchem.2016.06.023

Abstract

Thermal degradation of eicosapentaenoic (EPA) and docosahexanoic (DHA) acids was investigated. As a novelty, EPA, DHA or fish oil (FO) were incorporated as ω-fatty acid sources into model systems containing fish powder produced via Maillard reactions. Aroma composition of the resulting products was determined and complemented with sensory evaluation. Heating of the oils led to a fast decrease of both, EPA and DHA, and to the development of characteristic volatile compounds including hexanal, 2,4-heptadienal and 4-heptenal, the most abundant being (E,E)-2,4-heptadienal (132 ± 44 to 329 ± 122 μmol/g). EPA and DHA addition to the model systems increased the concentration of these characteristic volatile compounds. However, it did not have a considerable impact on the development of characteristic Maillard reaction products, such as pyrazines and some aldehydes. Finally, the results of the sensory evaluation illustrated that panellists would chose samples fortified with FO as the ones with a more pleasant aroma.

Item Type: Article
Uncontrolled Keywords: Maillard Reaction, volatiles, 2,4-heptadienal,4-heptenal, eicosapentaenoic acid (EPA), docosahexaenoic a cid (DHA)
Subjects: B400 Nutrition
F100 Chemistry
Department: Faculties > Health and Life Sciences > School of Life Sciences > Applied Sciences
Depositing User: Ay Okpokam
Date Deposited: 14 Jun 2016 08:56
Last Modified: 16 Jun 2017 10:59
URI: http://nrl.northumbria.ac.uk/id/eprint/27122

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