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

Caprino, Fabio, Moretti, Vittorio Maria, Bellagamba, Federica, Turchini, Giovanni Mario, Busetto, Maria Letizia, Giani, Ivan, Paleari, Maria Antonietta and Pazzaglia, Mario 2008, Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus), Analytica chimica acta, vol. 617, no. 1-2, pp. 139-147.

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Title Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus)
Formatted title Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus)
Author(s) Caprino, Fabio
Moretti, Vittorio Maria
Bellagamba, Federica
Turchini, Giovanni Mario
Busetto, Maria Letizia
Giani, Ivan
Paleari, Maria Antonietta
Pazzaglia, Mario
Journal name Analytica chimica acta
Volume number 617
Issue number 1-2
Start page 139
End page 147
Total pages 9
Publisher Elsevier BV
Place of publication Amsterdam, Netherlands
Publication date 2008-06-09
ISSN 0003-2670
1873-4324
Keyword(s) caviar
SDE
volatiles
fatty acids
aroma
Summary 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
Language eng
Field of Research 030106 Quality Assurance, Chemometrics, Traceability and Metrological Chemistry
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2008, Elsevier B.V.
Persistent URL http://hdl.handle.net/10536/DRO/DU:30017174

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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