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Web Date: September 11, 2013

Source Of Fishy Odors Identified

ACS Meeting News: When omega-3 fatty acids are oxidized, a mixture of 11 of the degradation products causes unpleasant smells, flavors
Department: Science & Technology
News Channels: Analytical SCENE, Biological SCENE
Keywords: food, fish, lipid oxidation, omega-3 fatty acids

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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Chemical & Engineering News
ISSN 0009-2347
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