ArticleFood chemistry: X2025
Integrative flavoromics-GC-MS/IMS approach to study the formation mechanism of fishy flavor in skipjack tuna oil induced by oxidation and heat.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Micro-aqueous extraction of skipjack tuna head oil: A green strategy for maximizing yield while minimizing lipid oxidation and fishy Odor.Food chemistry: X · 2026Article
- Formation mechanism and regulation strategies of off-flavors in meat and meat products - An overall perspective.Current research in food science · 2026Review
- Volatile organic compound profiling by HS-GC-IMS for vaginal infection identification.Frontiers in cellular and infection microbiology · 2026Article
- Metabolomic analysis of microbial effects on quality and metabolite conversion in rapidly fermented salt-free shrimp by-product sauce.Food chemistry: X · 2025Article
- Changes in non-volatile taste components and aroma profiles of giant freshwater prawn (Food chemistry: X · 2025Article
- Effect of Slightly Acidic Electrolyzed Water Combined with Nano-Bubble Sterilization on Quality ofFoods (Basel, Switzerland) · 2025Article
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Authors and funding
6 authors.
Funding
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Abstract
Skipjack tuna oil that is rich in polyunsaturated fatty acids, is prone to developing fishy odors under high-temperature or oxidative conditions. This study investigated the effects of four treatments-low-temperature thermal, low-concentration oxidation, high-concentration oxidation, and high-temperature thermal-on oxidation degree, volatile compounds, fatty acids, and sensory characteristics. GC-MS identified five key volatile compounds: hexadecanoic acid, ethyl ester; octadecanoic acid, ethyl ester; ethyl oleate; ethyl 9-hexadecenoate; and ethyl 6,9,12,15-octadecatetraenoate. Oxidation induction significantly increased peroxide value and acid value, primarily by generating aldehydes (e.g., hexanal, heptanal), which intensified fishy odors. In contrast, by GC-IMS analysis, higher concentrations of fishy odor markers, 1-octen-3-ol (0.48 ± 0.05 %), 2-ethylfuran-D (0.75 ± 0.01 %), and (E)-2-heptenal-D (0.08 ± 0 %) were found in the high temperature thermal group, showing a more pronounced impact of thermal induction on flavor dynamics than oxidative pathways. These findings elucidate the dual roles of oxidation and thermal degradation in fishy odor formation.
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