Nonadiene isomers as potential green flavor components of autoxidizing fish oil
Abstract Fish oil oxidation leads to the formation of volatile compounds that contribute to undesirable off-flavors, primarily through free radical mechanisms that produce hydroperoxides and their decomposition products, including aldehydes, ketones, and furan derivatives. This study focuses on the...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-05-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-025-00440-4 |
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