Separation and identification of odor in oxidized sardine oil.

Abstract

Volatile compounds in the artificially oxidized sardine oil were analyzed in order to study the main components of the odor of the dried products. Forty three compounds were identified by means of distillation and cold trap method. Unlike vegetable oils, the stimulating odor in rancid sardine oil was mainly due to volatile compounds. Ethanal, propanal and propionic acid were abundant in quantity, and in addition to these, pent-1-en-3-ol, ethanol, acetic acid, butanal, pentenal and like substance were also concerned in the odor. In the present study, the direct analysis of odor was tested by the combination of cold trap and GC-MS analysis. Alcohol, hydrocarbons and like substance, which are difficult to detect by other methods, were easily detected by the above one.