Deodorisation of fish oil by nanofiltration membrane process: focus on volatile flavour compounds and fatty acids composition

Summary This study focuses on the investigations for the deodorisation of tuna oil and squid oil through n‐hexane extraction and nanofiltration membrane process with a molecular weight cut‐off of 360 Da. The change of the odour and the fatty acids composition were analysed. Volatile components analysed by monolithic material sorptive extraction ( MMSE ) combined with gas chromatography–mass spectrometry ( GC ‐ MS ) suggested that nanofiltration...