JELLINEK and STANSBV : MASKING FLAVORS IN FISH OILS 



Table 1. — Effectiveness of 66 flavoring materials in masking the fishy flavor and odor of menhaden oil. 



acetyl. Butter with a high diacetyl content has 

 more butter flavor and turns rancid faster than 

 does butter with a low diacetyl content. For this 

 reason, export butter has to be washed carefully 

 to lower the content of diacetyl (MoncriefF, 

 1951). 



In addition to these two green standards, some 

 other chemicals with green character or floral 

 character, or both, were tried but without suc- 

 cess. They are listed among the synthetics and 

 isolates above. Some of them — namely, i-butyl 

 quinoline, foretine, i-jasmone, methyl nonyl ke- 

 tone, and styralyl acetate — contributed sharp- 

 ness and a biting note to the menhaden oil. 



Geraniol, geranyl acetate, geranyl butyrate, 

 and geranyl propionate contributed a green, 

 somewhat leafy note combined with sharpness. 

 In addition, a flowery "rosy" note was observed. 

 These materials have been recommended re- 



)3eatedly by aroma companies. However, the 

 materials do not seem to be suitable for use with 

 menhaden oil. The same observation was made 

 with "violet" flavor. 



Flavoring materials with "fruity" flavor pi'O- 

 perties. — Citral added a refreshing lemon odor 

 and flavor to fish oil; but in addition, it is sharp 

 in taste with the sharpness lingering in the after- 

 taste. Repeat tests with other concentrations 

 confirmed that citral alone is too sharp. In com- 

 bination with fruity flavoring compositions, it 

 might help to introduce a refreshing note. 



Melonal (2,6-dimethyl-.5-hepten-l-al) contrib- 

 uted a fruity refreshing note, lingering in the 

 aftertaste. In addition, it gave a greenness sim- 

 ilar to that described by some panel members 

 as "green-melony." Unfortunately, the sample 

 turned rancid rapidly toward the end of the 



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