Abstract
AbstractMenhaden, cod liver and siscowet lake trout oils were vacuum steam deodorized at 100°C to 210°C using volatile acid (acetic and hydrochloric) and base (ammonium hydroxide) solutions (0.005N–0.25N) as steam sources. Volatiles in oils were analyzed by Tenax GC headspace analysis, and flavor and odor quality was evaluated. Deodorization of oils at 100°C with acidic solutions yielded oils that lacked the burnt/fishy flavors compared to similar oils that were deodorized with either water or alkaline solutions. Acid catalyzed hydrations of fishy aldehydes by deodorizing acids and flavor masking byt,c‐2,6‐nonadienal appeared to cause the suppression of fishy flavors in fish oils deodorized by acid solutions. Oils deodorized at 210°C exhibited less intense fishy flavors, and lower concentrations of fishy aldehydes,t,t,c‐2,4,7‐decatrienal,t,c,c,‐2,4,7‐decatrienal, andc‐4‐heptenal.
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