Analysis of Headspace Volatile and Oxidized Volatile Compounds in DHA-enriched Fish Oil on Accelerated Oxidative Storage

Oxidative stability of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) and volatile and oxidized volatile compounds in 2 types of DHA-enriched fish oil, triacylglycerol (TG) and ethyl ester (EE), were studied during storage at 80 °C with aeration. The rate of DHA autoxidation was higher t...

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Veröffentlicht in:	Journal of food science 2003-09, Vol.68 (7), p.2169-2177
Hauptverfasser:	Lee, H, Kizito, S.A, Weese, S.J, Craig-Schmidt, M.C, Lee, Y, Wei, C.I, An, H
Format:	Artikel
Sprache:	eng
Schlagworte:	autoxidation Biochemistry Biological and medical sciences Chemical compounds DHA docosahexaenoic acid eicosapentaenoic acid EPA ethyl ester (EE) Fat industries Fatty acids Fish and seafood industries fish oil Fish oils Food industries Fundamental and applied biological sciences. Psychology headspace analysis Oxidation oxidative stability triacylglycerol (TG) triacylglycerols volatile compounds volatile oxidized compound
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