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.