title: Characterization of Volatile Compounds with HS-SPME from Oxidized n-3 PUFA Rich Oils via Rancimat Tests.
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.
authors.affiliation: Department of Food Science and Biotechnology, National Chung Hsing University.
authors.forename: Kai-Min
authors.initials: KM
authors.lastname: Yang
authors.forename: Ming-Ching
authors.initials: MC
authors.lastname: Cheng
authors.forename: Chih-Wei
authors.initials: CW
authors.lastname: Chen
authors.forename: Chin-Yin
authors.initials: CY
authors.lastname: Tseng
authors.forename: Li-Yun
authors.initials: LY
authors.lastname: Lin
authors.forename: Po-Yuan
authors.initials: PY
authors.lastname: Chiang
mesh_terms: D015525:Fatty Acids, Omega-3 / Q000737:chemistry*; D005395:Fish Oils / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D010084:Oxidation-Reduction; D052617:Solid Phase Microextraction; D055549:Volatile Organic Compounds / Q000032:analysis* / Q000737:chemistry*
chemical_list: D015525:Fatty Acids, Omega-3; D005395:Fish Oils; D055549:Volatile Organic Compounds