IDENTIFICATION AND REMOVAL OF OFFFLAVORS FROM TUNA FISH OIL WITH SUPERCRITICAL CO_2

摘要

Off-flavors and aromas in tuna fish oil were successfully removed and identified using supercritical carbon dioxide extraction. Samples of oil were extracted in a 100 ml semi-batch stainless steel vessel under conditions which ranged from 70 to 200 bar and 40 to 80°C with solvent (CO_2) flows from 10 to 25 g/min. GC-MS was used to identify the main volatile components contributing to the off-aromas and flavors which included 2-methyl-1-propanol, 2,4-hexadienal, cyclopropane and octadiene. Analyses of oil extracted at 40°C, 200 bar showed a 99.8% reduction in dimethyl disulfide. Other significant off-flavors identified were 2-methyl-butene, 3-hydroxy butanal and ethylbenzene.