Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus).
Identifieur interne : 000251 ( Ncbi/Checkpoint ); précédent : 000250; suivant : 000252Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus).
Auteurs : Fabio Caprino [Italie] ; Vittorio Maria Moretti ; Federica Bellagamba ; Giovanni Mario Turchini ; Maria Letizia Busetto ; Ivan Giani ; Maria Antonietta Paleari ; Mario PazzagliaSource :
- Analytica chimica acta [ 1873-4324 ] ; 2008.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Fatty Acids.
- analysis : Eggs.
- chemical , chemistry : Fatty Acids.
- Animal Feed, Animals, Fisheries, Fishes, Gas Chromatography-Mass Spectrometry, Volatilization.
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 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.
DOI: 10.1016/j.aca.2008.02.005
PubMed: 18486649
Affiliations:
Links toward previous steps (curation, corpus...)
- to stream PubMed, to step Corpus: 000463
- to stream PubMed, to step Curation: 000463
- to stream PubMed, to step Checkpoint: 000463
- to stream Ncbi, to step Merge: 000251
- to stream Ncbi, to step Curation: 000251
Links to Exploration step
pubmed:18486649Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus).</title><author><name sortKey="Caprino, Fabio" sort="Caprino, Fabio" uniqKey="Caprino F" first="Fabio" last="Caprino">Fabio Caprino</name><affiliation wicri:level="1"><nlm:affiliation>Department of Veterinary Science and Technology for Food Safety, University of Milan, Via Trentacoste 2, 20134 Milano, Italy.</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Department of Veterinary Science and Technology for Food Safety, University of Milan, Via Trentacoste 2, 20134 Milano</wicri:regionArea><wicri:noRegion>20134 Milano</wicri:noRegion></affiliation></author><author><name sortKey="Moretti, Vittorio Maria" sort="Moretti, Vittorio Maria" uniqKey="Moretti V" first="Vittorio Maria" last="Moretti">Vittorio Maria Moretti</name></author><author><name sortKey="Bellagamba, Federica" sort="Bellagamba, Federica" uniqKey="Bellagamba F" first="Federica" last="Bellagamba">Federica Bellagamba</name></author><author><name sortKey="Turchini, Giovanni Mario" sort="Turchini, Giovanni Mario" uniqKey="Turchini G" first="Giovanni Mario" last="Turchini">Giovanni Mario Turchini</name></author><author><name sortKey="Busetto, Maria Letizia" sort="Busetto, Maria Letizia" uniqKey="Busetto M" first="Maria Letizia" last="Busetto">Maria Letizia Busetto</name></author><author><name sortKey="Giani, Ivan" sort="Giani, Ivan" uniqKey="Giani I" first="Ivan" last="Giani">Ivan Giani</name></author><author><name sortKey="Paleari, Maria Antonietta" sort="Paleari, Maria Antonietta" uniqKey="Paleari M" first="Maria Antonietta" last="Paleari">Maria Antonietta Paleari</name></author><author><name sortKey="Pazzaglia, Mario" sort="Pazzaglia, Mario" uniqKey="Pazzaglia M" first="Mario" last="Pazzaglia">Mario Pazzaglia</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2008">2008</date><idno type="RBID">pubmed:18486649</idno><idno type="pmid">18486649</idno><idno type="doi">10.1016/j.aca.2008.02.005</idno><idno type="wicri:Area/PubMed/Corpus">000463</idno><idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Corpus" wicri:corpus="PubMed">000463</idno><idno type="wicri:Area/PubMed/Curation">000463</idno><idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Curation">000463</idno><idno type="wicri:Area/PubMed/Checkpoint">000463</idno><idno type="wicri:explorRef" wicri:stream="Checkpoint" wicri:step="PubMed">000463</idno><idno type="wicri:Area/Ncbi/Merge">000251</idno><idno type="wicri:Area/Ncbi/Curation">000251</idno><idno type="wicri:Area/Ncbi/Checkpoint">000251</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus).</title><author><name sortKey="Caprino, Fabio" sort="Caprino, Fabio" uniqKey="Caprino F" first="Fabio" last="Caprino">Fabio Caprino</name><affiliation wicri:level="1"><nlm:affiliation>Department of Veterinary Science and Technology for Food Safety, University of Milan, Via Trentacoste 2, 20134 Milano, Italy.</nlm:affiliation><country xml:lang="fr">Italie</country><wicri:regionArea>Department of Veterinary Science and Technology for Food Safety, University of Milan, Via Trentacoste 2, 20134 Milano</wicri:regionArea><wicri:noRegion>20134 Milano</wicri:noRegion></affiliation></author><author><name sortKey="Moretti, Vittorio Maria" sort="Moretti, Vittorio Maria" uniqKey="Moretti V" first="Vittorio Maria" last="Moretti">Vittorio Maria Moretti</name></author><author><name sortKey="Bellagamba, Federica" sort="Bellagamba, Federica" uniqKey="Bellagamba F" first="Federica" last="Bellagamba">Federica Bellagamba</name></author><author><name sortKey="Turchini, Giovanni Mario" sort="Turchini, Giovanni Mario" uniqKey="Turchini G" first="Giovanni Mario" last="Turchini">Giovanni Mario Turchini</name></author><author><name sortKey="Busetto, Maria Letizia" sort="Busetto, Maria Letizia" uniqKey="Busetto M" first="Maria Letizia" last="Busetto">Maria Letizia Busetto</name></author><author><name sortKey="Giani, Ivan" sort="Giani, Ivan" uniqKey="Giani I" first="Ivan" last="Giani">Ivan Giani</name></author><author><name sortKey="Paleari, Maria Antonietta" sort="Paleari, Maria Antonietta" uniqKey="Paleari M" first="Maria Antonietta" last="Paleari">Maria Antonietta Paleari</name></author><author><name sortKey="Pazzaglia, Mario" sort="Pazzaglia, Mario" uniqKey="Pazzaglia M" first="Mario" last="Pazzaglia">Mario Pazzaglia</name></author></analytic><series><title level="j">Analytica chimica acta</title><idno type="eISSN">1873-4324</idno><imprint><date when="2008" type="published">2008</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Animal Feed</term><term>Animals</term><term>Eggs (analysis)</term><term>Fatty Acids (analysis)</term><term>Fatty Acids (chemistry)</term><term>Fisheries</term><term>Fishes</term><term>Gas Chromatography-Mass Spectrometry</term><term>Volatilization</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Fatty Acids</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Eggs</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Fatty Acids</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Animal Feed</term><term>Animals</term><term>Fisheries</term><term>Fishes</term><term>Gas Chromatography-Mass Spectrometry</term><term>Volatilization</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">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.</div></front></TEI><affiliations><list><country><li>Italie</li></country></list><tree><noCountry><name sortKey="Bellagamba, Federica" sort="Bellagamba, Federica" uniqKey="Bellagamba F" first="Federica" last="Bellagamba">Federica Bellagamba</name><name sortKey="Busetto, Maria Letizia" sort="Busetto, Maria Letizia" uniqKey="Busetto M" first="Maria Letizia" last="Busetto">Maria Letizia Busetto</name><name sortKey="Giani, Ivan" sort="Giani, Ivan" uniqKey="Giani I" first="Ivan" last="Giani">Ivan Giani</name><name sortKey="Moretti, Vittorio Maria" sort="Moretti, Vittorio Maria" uniqKey="Moretti V" first="Vittorio Maria" last="Moretti">Vittorio Maria Moretti</name><name sortKey="Paleari, Maria Antonietta" sort="Paleari, Maria Antonietta" uniqKey="Paleari M" first="Maria Antonietta" last="Paleari">Maria Antonietta Paleari</name><name sortKey="Pazzaglia, Mario" sort="Pazzaglia, Mario" uniqKey="Pazzaglia M" first="Mario" last="Pazzaglia">Mario Pazzaglia</name><name sortKey="Turchini, Giovanni Mario" sort="Turchini, Giovanni Mario" uniqKey="Turchini G" first="Giovanni Mario" last="Turchini">Giovanni Mario Turchini</name></noCountry><country name="Italie"><noRegion><name sortKey="Caprino, Fabio" sort="Caprino, Fabio" uniqKey="Caprino F" first="Fabio" last="Caprino">Fabio Caprino</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Eau/explor/EsturgeonV1/Data/Ncbi/Checkpoint
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000251 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Ncbi/Checkpoint/biblio.hfd -nk 000251 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Eau
|area= EsturgeonV1
|flux= Ncbi
|étape= Checkpoint
|type= RBID
|clé= pubmed:18486649
|texte= Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus).
}}
Pour générer des pages wiki
HfdIndexSelect -h $EXPLOR_AREA/Data/Ncbi/Checkpoint/RBID.i -Sk "pubmed:18486649" \
| HfdSelect -Kh $EXPLOR_AREA/Data/Ncbi/Checkpoint/biblio.hfd \
| NlmPubMed2Wicri -a EsturgeonV1
| This area was generated with Dilib version V0.6.27. |  |