Isolation of off-flavors and odors from tuna fish oil using supercritical carbon dioxide

摘要: Off-flavors and unfavorable odors in tuna fish oil were successfully removed identified using supercritical carbon dioxide extraction, while retaining variable compounds, polyunsaturated fatty acids such as EPA (eicosapentaenoic acid) DHA (docosahexaenoic acid). Samples of extracted a 100 mL semi-batch stainless steel vessel under conditions which ranged from 8 to 20 MPa 60°C with solvent (CO2) flows 10 g/min. GC-MS was used identify the main volatile components contributing off-flavors included 2-methyl-1-propanol, 2,4-hexadienal, cyclopropane, octadiene. Analyses at 40°C, showed 99.8% reduction dimethyl disulfide. Other significant 2-methyl-butene, 3-hydroxy butanal ethylbenzene.