German researchers have identified the cause of the fishy smell that results when unstable long-chain polyunsaturated fatty acids oxidize or degrade. The scientists found that a certain concentration of various fatty-acid compounds resulted in a "terribly fishy odor," said Peter H. Schieberle of the Technical University of Munich. The next step is to find ways to minimize the odor and increase the shelf life of fatty-acid supplements and products, he said.

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