Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus)

被引：73

作者：

Caprino, Fabio ^{[1
]}

Moretti, Vittorio Maria ^{[1
]}

Bellagamba, Federica ^{[1
]}

Turchini, Giovanni Mario ^{[2
]}

Busetto, Maria Letizia ^{[1
]}

Giani, Ivan ^{[1
]}

Paleari, Maria Antonietta ^{[1
]}

Pazzaglia, Mario ^{[3
]}

机构：

[1] Univ Milan, Dept Vet Sci & Technol Food Safety, I-20134 Milan, Italy

[2] Deakin Univ, Sch Life & Environm Sci, Warrnambool, Vic, Australia

[3] Agroittica Lombarda SpA, Calvisano, BS, Italy

来源：

ANALYTICA CHIMICA ACTA | 2008年 / 617卷 / 1-2期

关键词：

caviar; SDE; volatiles; fatty acids; aroma;

D O I：

10.1016/j.aca.2008.02.005

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

The 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. (C) 2008 Elsevier B.V. All rights reserved.

引用

页码：139 / 147

页数：9

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