Web Date: September 11, 2013
Source Of Fishy Odors Identified
Food scientists would like to add omega-3 fatty acids like eicosapentaenoic acid and docosahexaenoic acid to foods because they’re believed to have health benefits and humans have trouble making them. The problem is that these unstable fatty acids can degrade via chemical or enzymatic oxidation to form compounds that give foods a fishy smell.
Scientists haven’t known what compounds cause the unpleasant odor—until now. Peter H. Schieberle of the Technical University of Munich, reported that . . .
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