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Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus)
journal contribution
posted on 2008-06-09, 00:00 authored by F Caprino, V Moretti, F Bellagamba, Giovanni TurchiniGiovanni Turchini, M Busetto, I Giani, M Paleari, M PazzagliaThe present study was conducted to characterize caviar obtained from farmed white sturgeons (Acipenser transmontanus) subjected to different dietary treatments. Twenty caviar samples from fish fed two experimental diets containing different dietary lipid sources have been analysed for chemical composition, fatty acids and flavour volatile compounds. Fatty acid make up of caviar was only minimally influenced by dietary fatty acid composition. Irrespective of dietary treatments, palmitic acid (16:0) and oleic acid (OA, 18:1 n-9) were the most abundant fatty acid followed by docosahexaenoic acid (DHA, 22:6 n-3) and eicopentaenoic (EPA, 20:5 n-3).
Thirty-three volatile compounds were isolated using simultaneous distillation–extraction (SDE) and identified by GC–MS. The largest group of volatiles were represented by aldehydes with 20 compounds, representing the 60% of the total volatiles. n-Alkanals, 2-alkenals and 2,4-alkadienals are largely the main responsible for a wide range of flavours in caviar from farmed white surgeon
Thirty-three volatile compounds were isolated using simultaneous distillation–extraction (SDE) and identified by GC–MS. The largest group of volatiles were represented by aldehydes with 20 compounds, representing the 60% of the total volatiles. n-Alkanals, 2-alkenals and 2,4-alkadienals are largely the main responsible for a wide range of flavours in caviar from farmed white surgeon
History
Journal
Analytica chimica actaVolume
617Issue
1-2Pagination
139 - 147Publisher
Elsevier BVLocation
Amsterdam, NetherlandsPublisher DOI
ISSN
0003-2670eISSN
1873-4324Language
engPublication classification
C1 Refereed article in a scholarly journalCopyright notice
2008, Elsevier B.V.Usage metrics
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