Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Optimization of Headspace Analysis of Volatile Compounds from Oxidized Fish Oil

  • Shin, Eui-Cheol (Department of Food Science and Technology, Pukyong National University/Institute of Seafood Science) ;
  • Jang, Hae-Jin (Department of Food Science and Technology, Pukyong National University/Institute of Seafood Science) ;
  • Lee, Hyung-Il (Department of Nutrition and Food Science, Auburn University) ;
  • An, Hae-Jung (Department of Nutrition and Food Science, Auburn University) ;
  • Lee, Yang-Bong (Department of Food Science and Technology, Pukyong National University/Institute of Seafood Science)
  • Published : 2003.12.01
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Abstract

Headspace volatile compounds of oxidized fish oil were analyzed by the combination of hexane solvent or solid phase microextraction, gas chromatography and mass selective detector. The optimum condition of headspace analysis by hexane trapping was 23 min absorption time, 96$^{\circ}C$ sample temperature and 20 mL/min air flow rate. The numbers of volatile compounds identified by solvent trapping and SPME were 35 and 14, respectively. Groups having the largest amount and many kinds were hydrocarbons and aldehydes, respectively. The numbers of aldehydes were 15 and 6 for solvent trap and SPME, respectively. These basic data could be used as indicators for the quality changes of fish oil.

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  1. Oxidatively Derived Volatile Compounds in Microencapsulated Fish Oil Monitored by Solid-phase Microextraction (SPME) vol.70, pp.7, 2005, https://doi.org/10.1111/j.1365-2621.2005.tb11465.x
  2. Chemical Compositional Changes in Over-Oxidized Fish Oils vol.9, pp.10, 2003, https://doi.org/10.3390/foods9101501