title: Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil.
abstract: Thermal degradation of eicosapentaenoic (EPA) and docosahexaenoic (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±44-329±122μmol/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.
authors.affiliation: Department of Biology, Food and Nutrition, Health and Life Sciences, Northumbria University, Newcastle City Campus, Ellison Place, Newcastle Upon Tyne, NE1 8ST, UK. Electronic address: irpeipar@gmail.com.
authors.forename: I
authors.initials: I
authors.lastname: Peinado
authors.affiliation: Department of Biology, Food and Nutrition, Health and Life Sciences, Northumbria University, Newcastle City Campus, Ellison Place, Newcastle Upon Tyne, NE1 8ST, UK. Electronic address: william.miles@cranswick.co.uk.
authors.forename: W
authors.initials: W
authors.lastname: Miles
authors.affiliation: Department of Biology, Food and Nutrition, Health and Life Sciences, Northumbria University, Newcastle City Campus, Ellison Place, Newcastle Upon Tyne, NE1 8ST, UK. Electronic address: georgios.koutsidis@northumbria.ac.uk.
authors.forename: G
authors.initials: G
authors.lastname: Koutsidis
mesh_terms: D000818:Animals; D004281:Docosahexaenoic Acids / Q000032:analysis* / Q000378:metabolism; D015118:Eicosapentaenoic Acid / Q000032:analysis* / Q000378:metabolism; D005227:Fatty Acids / Q000032:analysis / Q000378:metabolism; D005395:Fish Oils / Q000032:analysis* / Q000378:metabolism; D005396:Fish Products / Q000032:analysis*; D005421:Flavoring Agents / Q000032:analysis / Q000378:metabolism; D006358:Hot Temperature / Q000009:adverse effects; D009812:Odorants / Q000032:analysis*; D017747:Seafood; D013649:Taste / Q000502:physiology
chemical_list: D005227:Fatty Acids; D005395:Fish Oils; D005421:Flavoring Agents; D004281:Docosahexaenoic Acids; D015118:Eicosapentaenoic Acid
keywords: (E)-3-hexen-1-ol (Pubchem CID: 5281167); (E,E)-2,4-heptadienal (Pubchem CID: 20307); (Z)-4-heptenal (Pubchem CID:71590); 1-Hepten-4-ol (Pubchem CID: 19040); 1-Octen-3-ol (Pubchem CID: 18827); 2,4-Heptadienal; 4-Heptenal; Docosahexaenoic acid (DHA); Docosahexaenoic acid (DHA) (Pubchem CID 445580); Eicosapentaenoic acid (EPA); Eicosapentaenoic acid (EPA) (Pubchem CID 446284); Maillard reaction; Volatiles