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 caviarwas 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.

Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus) / F. Caprino, V.M. Moretti, F. Bellagamba, G.M. Turchini, M.L. Busetto, I. Giani, M.A. Paleari, M. Pazzaglia. - In: ANALYTICA CHIMICA ACTA. - ISSN 0003-2670. - 617:1-2(2008 Jun 09), pp. 139-147. [10.1016/j.aca.2008.02.005]

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

F. Caprino
Primo
;
V.M. Moretti
Secondo
;
F. Bellagamba;M.L. Busetto;I. Giani;M.A. Paleari
Penultimo
;
2008-06-09

Abstract

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 caviarwas 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.
Aroma; Caviar; Fatty acids; SDE; Volatiles
Settore AGR/19 - Zootecnica Speciale
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/140330
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