Art

J-GLOBAL ID：201802234958878935   Reference number：18A1010948

Acrolein as a Major Volatile in the Early Stages of Fish Oil TAG Oxidation

魚油TAG酸化の初期段階における主要揮発分としてのアクロレイン

Author (4)： Shibata Ako (Faculty of Fisheries Sciences, Hokkaido University) ,  Uemura Mariko (Faculty of Fisheries Sciences, Hokkaido University) ,  Hosokawa Masashi (Faculty of Fisheries Sciences, Hokkaido University) ,  Miyashita Kazuo (Faculty of Fisheries Sciences, Hokkaido University)
Material： Journal of Oleo Science  (J Oleo Sci)
Volume： 67  Issue： 5  Page： 515-524(J-STAGE)  Publication year： 2018 
JST Material Number： G0238A  ISSN： 1345-8957  CODEN： JOSOAP  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *fish oil ,  food ingredient ,  volatile matter ,  oxidation ,  Solid Phase Extraction ,  triglyceride ,  polydimethylsiloxane ,  gas chromatography ,  Food Analysis ,  *degradation (alteration) ,  lipid oxidation ,  *oxidative degradation ,  headspace gas chromatography ,  aliphatic aldehyde ,  unsaturated aldehyde ,  vinyl compound
Semi thesaurus term： solid phase microextraction ,  headspace gas chromatographic method

Author keywords (6)： fish oil oxidation ,  flavor deterioration ,  volatiles ,  acrolein ,  SPME ,  SHS

JST classification (2)： Edible fats and oils,margarines  (FJ09010C) ,  Food degeneration  (FJ01052Y)

Substance index (1)： Acrolein

Reference (47)：

• 1) Frankel, E.N. Lipid Oxidation. (Frankel, E.N. ed.) The Oily Press, Dundee, Scotland (1998).
• 2) Porter, N.A.; Galdwell, S.E.; Mills, K.A. Mechanisms of free radical oxidation of unsaturated lipids. Lipids 30, 277-290 (1995).
• 3) Cho, S.-Y.; Miyashita, K.; Miyazawa, T.; Fujimoto, K.; Kaneda, T. Autoxidation of ethyl eicosapentaenoate and docosahexaenoate. J. Am. Oil Chem. Soc. 64, 876-879 (1987).
• 4) Cosgrove, J.P.; Church, D.F.; Pryor, W.A. The kinetics of the autoxidation of polyunsaturated fatty acids. Lipids 22, 299-304 (1987).
• 5) Miyashita, K.; Takagi, T. Study on the oxidative rate and prooxidant activity of free fatty acids. J. Am. Oil Chem. Soc. 63, 1380-1384 (1986).

Terms in the title (5)： 魚油 ,  酸化 ,  初期段階 ,  揮発分 ,  アクロレイン