The rancid fish-oil flavour of autoxidized tetraene, pentaene and hexaene fatty acid esters disappears during storage or heating with free amino acids or proteins. Simultaneously, a flavour of raw, roasted or fried fish develops. The development of this fish flavour is of particular intensity in mixtures containing lysine or some other amino acids. Blocking of the free amino groups in casein or albumin inhibits the development of a fish flavour in mixtures with oxidized lipids. If the mixtures are added with lysine, the fish flavour reappears. The development of a fish flavour is associated with browning reactions.
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