5 Conclusion
In this study, all fourteen flavor enhancers influenced the pAV test,
among which chocolate-vanilla and lemon had the largest impact. During a
shelf-life study of chocolate-vanilla and lemon flavored fish oils, the
flavor aldehydes had a diminishing contribution to the measured pAV over
time, indicating either an antioxidant activity or degradation of the
flavor compounds. This may have ramifications for GOED’s current
recommendation for measuring the pAV of flavored oils; flavor
degradation would cause the extent of oxidation to be underestimated in
the flavored products, which in turn may lead to incorrect judgements on
the quality and shelf-life. Before alternative solutions are found, the
GOED recommended protocol should be followed with caution.