Profiles of volatile compounds in milk containing fish oil analyzed by HS-SPME-GC/MS

• Published in: European journal of lipid science and technology Vol. 110; no. 3; pp. 277 - 283
• Main Authors: Jimenez-Alvarez, Diego, Giuffrida, Francesca, Golay, Pierre-Alain, Cotting, Claudia, Destaillats, Frédéric, Dionisi, Fabiola, Keely, Brendan
• Format: Journal Article
• Language: English
• Published: Weinheim Wiley-VCH Verlag 01.03.2008; WILEY-VCH Verlag; WILEY‐VCH Verlag; Wiley-VCH
• Subjects: Biological and medical sciences; chromatography; cod (fish); dietary supplements; Fat industries; fish oil; fish oils; Food industries; fruit juices; Fundamental and applied biological sciences. Psychology; Headspace analysis; hydroperoxides; infant formulas; lipid oxidation; lipid peroxidation; mass spectrometry; metals; milk; nutritive value; odors; off flavors; oxidation; oxygen; polyunsaturated fatty acids; solid-phase microextraction; taste; volatile compounds; Volatile compound; Oils and fats industry; Solid phase microextraction; Headspace analysis; Headspace; Lipids; Oxidation; lipid oxidation; solid-phase microextraction; Edible oil; Fish oil
• ISSN: 1438-7697; 1438-9312
• DOI: 10.1002/ejlt.200700148

Long-chain polyunsaturated fatty acids (LC-PUFA) have various positive biological effects. Fish oil represents a major source of LC-PUFA; therefore it is extensively used to enrich food products as, for example, infant formulae, dairy products and fruit juices. However, in the presence of oxygen and metals, LC-PUFA readily degrade, producing off-flavors and decreasing the nutritional value of the product. The deterioration of sensory properties (taste and odor) can be easily perceived by the consumer, due to the formation of volatile compounds that are formed by decomposition of lipid hydroperoxides, also known as primary oxidation products. In this study, we used the headspace solid-phase microextraction-gas chromatography/mass spectrometry technique (HS-SPME-GC/MS) to characterize and quantify volatile compounds in a food matrix supplemented with fish oil. We demonstrated that the HS-SPME-GC/MS method is a valuable tool to monitor lipid oxidation at early stages. We identified t-2-hexenal and c-4-heptenal as possible oxidation markers during the storage of milk enriched with 5% of cod oil.