کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1191738 963580 2007 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The components of cuttlefish (Sepiella maindroni de Rochebruns) oil
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
The components of cuttlefish (Sepiella maindroni de Rochebruns) oil
چکیده انگلیسی

The oil extracted from the viscera of cuttlefish (Sepiella maindroni de Rochebruns) was studied. Fatty acid composition, cholesterol content and volatile compounds composition were analysed. The composition of fatty acids was monounsaturated fatty acids, 50%, followed by polyunsaturated fatty acids, 31%, and finally saturated fatty acids, 19%. The total cholesterol was 1.39 mg/100 g oil. Hexanal, (E,E)-2,4-heptadienal, 2-nonanone, benzothiazole, 2-methyl-4-propylthiazole, 2,3-butanediol, 1-penten-3-ol and ethyl oleate were considered as principal contributors to the distinctive odour of cuttlefish oil.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 102, Issue 1, 2007, Pages 210–214
نویسندگان
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