FISHERY BULLETIN: VOL. 69, NO. 1 



5-day period of storage when melonal was 

 added. 



y-Undecalactone (peach lactone), when used 

 alone, is too artificial in odor and too sharp in 

 flavor. 



Lemon oil made the odor of the menhaden 

 oil aromatic-fruity. It was retested with good 

 results. 



Lime oil gave a refi'eshing citrus taste to the 

 menhaden oil, contributed some astringency, but 

 it did not linger in the aftertaste. The aftertaste 

 was more lemon-"candy"-like. (It was probably 

 not pure lime oil; artificial flavoring material 

 probably had been added, giving this "candy"- 

 like flavor.) 



Orange oil has good masking properties. 



Blood Orange Flavor, Lemon Juice Flavor, 

 Lemon Mint Flavor, Lime Mint Flavor, Orange 

 Mint Flavor, Tetrarome Orange had good mask- 

 ing properties. 



Imitation Boysenberry Flavor and Imitation 

 Cranberry Flavor had masking properties for 

 the odor rather than for the flavor. In addition, 

 the flavor was quite artificial and unpleasant. 

 The fruits that were imitated were not recog- 

 nizable as such either in odor or in flavor. We 

 tried to obtain a natural cranberry oil, but it is 

 not available on the market. 



Cherry Bouquet was outstanding in the mask- 

 ing properties of rancidity and oily feeling. 



Wild Cherry Flavor also had very good mask- 

 ing properties. 



Fruity Bouquet had very good masking pro- 

 perties; the flavor was fruity-candylike. 



Imitation Melon Base, in alcoholic dilutions, 

 gave a fruity-melon type of odor. In undiluted 

 form, it smelled fruity and honey sweet. The 

 oily feeling was well masked in the flavor with 

 fruitiness and sweetness lingering in the after- 

 taste. After the oil was exposed for 1 day, there 

 was in addition some lingering sharpness. 



Imitation Oil Rum had good masking proper- 

 ties. 



Flavoring materials with "butterlike" flavor 

 properties. — Acetoin contributed a butterlike 

 flavor and feeling, lingered in the aftertaste. 

 The butter feeling is perceivable longer in the 



aftertaste than is the oily feeling. Unfortu- 

 nately, the sample became rancid after only 3 

 days, indicating some prooxidant eflfect. 



Butter Aroma showed good masking proper- 

 ties but only at the start of the test. 



Flavoring materials with "sweet" flavor pro- 

 perties. — Benzaldehyde (bitter almond flavor) 

 alone is not satisfactory. It has to be used in 

 a flavoring complex such as Cherry Bouquet. 



Ethyl phenyl acetate and Imitation Honey 

 Flavor mask the oily feeling. In addition they 

 contribute a honey flavor. 



Vanillin was tried in diff'erent concentrations, 

 but the results obtained were not satisfactory. 



Flavoring materials ivith "spicy" flavor pro- 

 perties. — Anethol contributeed an anise flavor. 

 It masked the oily feeling very well and changed 

 it into a pleasant anise flavor (similar to that 

 of cough drops flavored with anise oil or an- 

 ethol). 



Carvol and eugenol were not suitable. They 

 added a sharp, somewhat burnt note to the men- 

 haden oil. 



Anise oil showed very good masking proper- 

 ties. 



Bay oil, caraway oil, clove oil, and ginger oil 

 were not suitable. They added a sharp, some- 

 what burnt note to the fish oil. 



Cassia oil and cinammon oil were equally suit- 

 able. 



Flavoring materials of the "wintergreen" 

 grojip. — Ethyl salicylate, methyl salicylate, and 

 root beer oil all masked the oily feeling very 

 well. 



Flavoring materials with "cooling" flavor pro- 

 perties. — Menthol, peppermint oil, and spear- 

 mint oil contributed initially only a bland taste 

 and pleasant oily feeling to the menhaden oil. 

 Samples with eucalyptol had a sharp note in 

 flavor. All samples had a rancid flavor at the 

 end of the 5-day storage test at room temper- 

 ature. 



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