Fish flavors

Meat and fish Flavor development and fat removal Meat and fish products... 

Role of Oxidative Processes in the Formation and Stability of Fish Flavors... 

Farmer-type autoxldatlon-derlved fish flavors... 

KARAHADIAN AND LINDSAY FormoHon and Stability of Fish Flavors 65... 

Figure 1. Carbonyls associated with characterizing fish flavors produced from the autoxldatlon of eicosapentaenoic acid.

KARAHADIAN AND LINDSAY Fonnation and Stability of Fish Flavors 69... 

Its ability to more effectively direct toward the t, , -lsomer Is seen by an elevated Isomer ratio of 3.08 In the presence of Trolox C (Table II). As noted earlier, low concentrations of the , , -lsomer of 2,4,7-decatrlenal exhibit a more pronounced flshy/burnt flavor quality In oxidizing fish oils while the , , -lsomer causes more green-fishy, burnt character notes (28). Although substantial concentrations of the Cg unsaturated compounds were produced In the fish oils containing Trolox C or alpha-tocopherol (Table I), the production of 2,4,7-decatrlenals provided the underlying unpleasant, characterizing fish flavor notes. 

It is described as fishy, sardine-like and could be responsible for the rotten fish flavor and astringency accompanying immature beans. 

CCRIS 6560 Disodium inosinate Disodium 5 -inosinate Disodium inosine 5 -monophosphate Disodium inosine 5 -phosphate EINECS 225-146-4 FEMA No. 3669 Gluxor 1626 IMP disodium salt IMP sodium salt 5 -lmp disodium salt 5 -lnosinic acid, disodium salt lnosin-5 -monophosphate disodium lnosine-5 -monophosphate disodium Inosine 5 -monophosphate disodium salt hydrate Inosine-5 -monophosphoric acid disodium salt Luxor 1639 NSC 20263 Sodium inosinate Sodium 5 -inosinate IMP sodium Disodium IMP Sodium 5-inosinate Disodium 5 -inosinate Inosine 5 -disodium phosphate. A 5 -nucleotide derived from seaweed or dried fish Flavor potentiator in foods. Solid soluble in H2O slightly soluble in alcohol insoluble in ether LDso (rat orl) = 15,900 mg/kg. Lancaster Synthesis Co. Penta Mfg. 

If fish oil supplements make you burp or you continue to taste fish flavor afterward, there may be a reason over time, fish oil can turn rancid. If your bottle of capsules seems to lose its freshness before you have finished it, buy smaller bottles, or keep your large bottles tightly capped and in the refrigerator. 

To improve our understanding of the complex oxidation reactions in meat and fish products, evaluations should be carried out with each product stored under realistic conditions. Lipid oxidation should be followed by several and more reliable methods than the TEA test. These methods should measure specific lipid oxidation products (e.g. hydroperoxides or conjugated dienes) acting as precursors of rancid flavors, and specific volatile products (e.g. propanal, hexanal and other volatiles associated with fish flavors) that serve as reliable indicators of flavor deterioration. Instrumental analyses of volatile oxidation products should be supported and confirmed by sensory evaluations. 

Habermehl, G. Gift-Tiere und ihre Waffen. 2. edn., Springer-Verlag BerUn. 1977 Lindsay, R.C. Fish flavors. Food Reviews International 6, 437 (1990)... 

Azacy clopent-1 -en-2-yl)-l-ethanone (Bread, roasted meat and fish flavor)... 

The fishy aroma of seafood is incorrectly attributed to trimethyl amine. Flavor formation in fresh and saltwater fish results from complex enzymatic, oxidative, and microbial reactions of n-3 polyunsaturated fatty acid precursors (e.g., eicosapentaenoic acid) (69,70). Hence, fish flavor is mostly composed of non-characterizing planty or melon-like aromas from lipid-derived unsaturated carbonyl compounds. Examples are (Z)-l,5-octadien-3-one ( geranium-like ) in boiled cod (71) and (7i,Z)-2,6-nonadienal ( cucumber-like ) in boiled trout (72). 

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