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Authors
Faraji, Habibollah
Lindsay, Robert C.
Wada, Shun
Ibrahim, Salam A.
Aminzare, Majid
Tahergorabi, Reza
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Funding
Funding for this research was provided by:
Sea Grant (No. NA86RG0047, No. NA86RG0047)
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Article History
Received: 12 July 2024
Accepted: 11 May 2025
First Online: 21 May 2025
Declarations
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: The protocol was approved by the Ethical committee of the Faculty of Food Sciences at the University of Wisconsin-Madison, represented by Dr. Robert Lindsay, in accordance with the guidelines for ethical and professional practices for the sensory analysis of foods published by the Institute of Food Science and Technology. All the panelists were familiar with fish oil and green compounds related to its oxidation, and their informed consent was obtained to participate in the sensory evaluation of fish oil and green compound samples.
: The authors declare no competing interests.
