Abstract
Hydroxy fatty acid isomers derived from phosphatidylcholine hydroperoxides (PC-OOH) in the livers of three fish species, including sweet smelt, yellowtail and rainbow trout, were determined by selected ion monitoring of gas chromatography/mass spectrometry. Total molar amounts of all hydroxy fatty acids determined in the present study coincided well with those of PC-OOH reported previously, suggesting that hydroxy fatty acid composition reflects hydroperoxide composition. The total amount of hydroperoxide isomers accumulated in the livers of sweet smelt was much higher than those of yellowtail and rainbow trout. The amounts of certain isomers, including 10-hydroperoxy octadecanoic acid, 12-hydroperoxy eicosanoic acid and 14-hydroperoxy docosanoic acid, were significantly higher than those of rainbow trout and yellowtail. These results suggest that differences in the contents and compositions of certain hydroperoxide isomers, which are possible precursors of a watermelon-like or cucumber-like aroma, result in differences of fresh fish aroma between aromatic fish and non-aromatic fish.
