Caprino Fabio, Moretti Vittorio Maria, Bellagamba Federica, Turchini Giovanni Mario, Busetto Maria Letizia, Giani Ivan, Paleari Maria Antonietta, Pazzaglia Mario
Department of Veterinary Science and Technology for Food Safety, University of Milan, Via Trentacoste 2, 20134 Milano, Italy.
Anal Chim Acta. 2008 Jun 9;617(1-2):139-47. doi: 10.1016/j.aca.2008.02.005. Epub 2008 Feb 9.
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.
本研究旨在对来自接受不同饮食处理的养殖白鲟（Acipenser transmontanus）的鱼子酱进行特性分析。对来自喂食两种含有不同膳食脂质来源的实验饲料的鱼的20个鱼子酱样本进行了化学成分、脂肪酸和风味挥发性化合物分析。鱼子酱的脂肪酸组成仅受膳食脂肪酸组成的微小影响。无论饮食处理如何，棕榈酸（16:0）和油酸（OA，18:1 n-9）是最丰富的脂肪酸，其次是二十二碳六烯酸（DHA，22:6 n-3）和二十碳五烯酸（EPA，20:5 n-3）。使用同时蒸馏萃取（SDE）分离出33种挥发性化合物，并通过气相色谱-质谱联用（GC-MS）进行鉴定。最大的挥发性化合物组由醛类组成，有20种化合物，占总挥发性化合物的60%。正构烷醛、2-烯醛和2,4-二烯醛在很大程度上是养殖白鲟鱼子酱多种风味的主要来源。
