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Volatile oxidation products formed in crude herring oil under accelerated oxidative conditions

2002; Wiley; Volume: 104; Issue: 12 Linguagem: Inglês

10.1002/1438-9312(200212)104

1438-9312

Isabel Aidos, Charlotte Jacobsen, Benny Jensen, J. B. Luten, Albert van der Padt, Remko M. Boom,

Advanced Chemical Sensor Technologies

Crude fish oil produced from herring byproducts was evaluated on its oxidative stability by a number of complementary methods. The oil was placed in a closed vessel, exposed to pure oxygen, and kept at 50 °C for up to 53 h. Six volatile compounds contributing to off-flavor in the oil were followed over time. Simultaneously, conventional oxidative chemical measurements were carried out. The results showed that, apart from 4-(Z)-heptenal, all the other components increased with time. The rate of formation of fluorescent compounds, being only time-dependent, showed to be the simplest model to describe the progress of oxidation, in opposition to the development of hexanal. Development of 1-penten-3-one correlated well with peroxide and anisidine values (r = 0.938 and r = 0.931, respectively). Correlations between the volatiles were also found. Within the applied conditions, 1-penten-3-one and 2,4-(E, E)-heptadienal could be useful as volatiles indicators for the oxidative status of the oil.