| Title: | Characterization of Volatile Compounds with HS-SPME from Oxidized n-3 PUFA Rich Oils via Rancimat Tests |
| Author(s): | Yang KM; Cheng MC; Chen CW; Tseng CY; Lin LY; Chiang PY; |
| Address: | "Department of Food Science and Biotechnology, National Chung Hsing University" |
| ISSN/ISBN: | 1347-3352 (Electronic) 1345-8957 (Linking) |
| Abstract: | "Algae oil and fish oil are n-3 PUFA mainstream commercial products. The various sources for the stability of n-3 PUFA oxidation are influenced by the fatty acid composition, extraction and refined processing. In this study, the oil stability index (OSI) occurs within 2.3 to 7.6 hours with three different n-3 PUFA rich oil. To set the OSI in the Rancimat test as the oil stability limit and observed various degrees of oxidation (0, 25, 50, 75, 100 and 125%). The volatile oxidation compounds were analyzed via headspace-solid phase microextraction (HS-SPME) and GC/MS. We detected 51 volatile compound variations during the oxidation, which were composed of aldehydes, hydrocarbons, cyclic compounds, alcohols, benzene compounds, ketones, furans, ester and pyrrolidine. The off-flavor characteristics can be strongly influenced by the synergy effects of volatile oxidation compounds. Chemometric analysis (PCA and AHC) was applied to identify the sensitive oxidation marker compounds, which included a (E,E)-2,4-heptadienal appropriate marker, via lipid oxidation in the n-3 PUFA rich oil" |
| Keywords: | "Fatty Acids, Omega-3/*chemistry Fish Oils/*chemistry Gas Chromatography-Mass Spectrometry Oxidation-Reduction *Solid Phase Microextraction Volatile Organic Compounds/*analysis/*chemistry;" |
| Notes: | "MedlineYang, Kai-Min Cheng, Ming-Ching Chen, Chih-Wei Tseng, Chin-Yin Lin, Li-Yun Chiang, Po-Yuan eng Japan 2017/01/20 J Oleo Sci. 2017 Feb 1; 66(2):113-122. doi: 10.5650/jos.ess16157. Epub 2017 Jan 18" |
