Volatile Organic Compounds Profile in White Sturgeon <i>(Acipenser transmontanus)</i> Caviar at Different Stages of Ripening by Multiple Headspace Solid Phase Microextraction
Caviar is considered a delicacy by luxury product consumers, but few data are available about its flavour chemistry to date. In this study, a multiple headspace-solid phase microextraction (MHS-SPME) followed by gas chromatography and mass spectrometry (GC-MS) approach was developed and employed to...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-02-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/25/5/1074 |
| _version_ | 1811264561832001536 |
|---|---|
| author | Annalaura Lopez Mauro Vasconi Federica Bellagamba Tiziana Mentasti Mario Pazzaglia Vittorio Maria Moretti |
| author_facet | Annalaura Lopez Mauro Vasconi Federica Bellagamba Tiziana Mentasti Mario Pazzaglia Vittorio Maria Moretti |
| author_sort | Annalaura Lopez |
| collection | DOAJ |
| description | Caviar is considered a delicacy by luxury product consumers, but few data are available about its flavour chemistry to date. In this study, a multiple headspace-solid phase microextraction (MHS-SPME) followed by gas chromatography and mass spectrometry (GC-MS) approach was developed and employed to identify and quantitatively estimate key volatile organic compounds (VOCs) representative in white sturgeon (<i>A. transmontanus</i>) caviar at five different stages of ripening: raw eggs (t0), after 60 days (t1), 120 days (t2), 180 days (t3), and 240 days (t4) of ripening. The method showed the ability to detect and estimate the quantity of 25 flavour compounds, without any severe alteration of the matrix before the analysis and in a short time. The VOCs detected as representative in caviar samples were primarily aldehydes and alcohols, already well known as responsible of fresh fish and seafood flavours, and mainly deriving from lipid peroxidation processes and microbial activity against lipids and amino acids. We found a significant (<i>p</i> < 0.01) increase in the amount of total aldehydes within t0 (29.64 ng/g) and t4 (121.96 ng/g); moreover, an interesting, great arise of 3-hydroxy-2-butanone at the final stage of storage (48.17 ng/g) was recorded. Alcohols were not detected in raw eggs (t0) and then a decrease from t1 (17.77 ng/g) to t4 (10.18 ng/g) was recorded in their amount, with no statistical significance. |
| first_indexed | 2024-04-12T20:06:38Z |
| format | Article |
| id | doaj.art-1cf08b415fa54219b900d468392483ae |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-04-12T20:06:38Z |
| publishDate | 2020-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-1cf08b415fa54219b900d468392483ae2022-12-22T03:18:22ZengMDPI AGMolecules1420-30492020-02-01255107410.3390/molecules25051074molecules25051074Volatile Organic Compounds Profile in White Sturgeon <i>(Acipenser transmontanus)</i> Caviar at Different Stages of Ripening by Multiple Headspace Solid Phase MicroextractionAnnalaura Lopez0Mauro Vasconi1Federica Bellagamba2Tiziana Mentasti3Mario Pazzaglia4Vittorio Maria Moretti5Department of Veterinary Medicine – Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, ItalyDepartment of Veterinary Medicine – Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, ItalyDepartment of Veterinary Medicine – Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, ItalyDepartment of Veterinary Medicine – Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, ItalyAgroittica Lombarda S.p.A. - Via J.F. Kennedy, 25012 Calvisano (BS), ItalyDepartment of Veterinary Medicine – Università degli Studi di Milano, Via dell’Università 6, 26900 Lodi, ItalyCaviar is considered a delicacy by luxury product consumers, but few data are available about its flavour chemistry to date. In this study, a multiple headspace-solid phase microextraction (MHS-SPME) followed by gas chromatography and mass spectrometry (GC-MS) approach was developed and employed to identify and quantitatively estimate key volatile organic compounds (VOCs) representative in white sturgeon (<i>A. transmontanus</i>) caviar at five different stages of ripening: raw eggs (t0), after 60 days (t1), 120 days (t2), 180 days (t3), and 240 days (t4) of ripening. The method showed the ability to detect and estimate the quantity of 25 flavour compounds, without any severe alteration of the matrix before the analysis and in a short time. The VOCs detected as representative in caviar samples were primarily aldehydes and alcohols, already well known as responsible of fresh fish and seafood flavours, and mainly deriving from lipid peroxidation processes and microbial activity against lipids and amino acids. We found a significant (<i>p</i> < 0.01) increase in the amount of total aldehydes within t0 (29.64 ng/g) and t4 (121.96 ng/g); moreover, an interesting, great arise of 3-hydroxy-2-butanone at the final stage of storage (48.17 ng/g) was recorded. Alcohols were not detected in raw eggs (t0) and then a decrease from t1 (17.77 ng/g) to t4 (10.18 ng/g) was recorded in their amount, with no statistical significance.https://www.mdpi.com/1420-3049/25/5/1074caviarmultiple headspace extractionsvolatile organic compoundsflavourspme |
| spellingShingle | Annalaura Lopez Mauro Vasconi Federica Bellagamba Tiziana Mentasti Mario Pazzaglia Vittorio Maria Moretti Volatile Organic Compounds Profile in White Sturgeon <i>(Acipenser transmontanus)</i> Caviar at Different Stages of Ripening by Multiple Headspace Solid Phase Microextraction Molecules caviar multiple headspace extractions volatile organic compounds flavour spme |
| title | Volatile Organic Compounds Profile in White Sturgeon <i>(Acipenser transmontanus)</i> Caviar at Different Stages of Ripening by Multiple Headspace Solid Phase Microextraction |
| title_full | Volatile Organic Compounds Profile in White Sturgeon <i>(Acipenser transmontanus)</i> Caviar at Different Stages of Ripening by Multiple Headspace Solid Phase Microextraction |
| title_fullStr | Volatile Organic Compounds Profile in White Sturgeon <i>(Acipenser transmontanus)</i> Caviar at Different Stages of Ripening by Multiple Headspace Solid Phase Microextraction |
| title_full_unstemmed | Volatile Organic Compounds Profile in White Sturgeon <i>(Acipenser transmontanus)</i> Caviar at Different Stages of Ripening by Multiple Headspace Solid Phase Microextraction |
| title_short | Volatile Organic Compounds Profile in White Sturgeon <i>(Acipenser transmontanus)</i> Caviar at Different Stages of Ripening by Multiple Headspace Solid Phase Microextraction |
| title_sort | volatile organic compounds profile in white sturgeon i acipenser transmontanus i caviar at different stages of ripening by multiple headspace solid phase microextraction |
| topic | caviar multiple headspace extractions volatile organic compounds flavour spme |
| url | https://www.mdpi.com/1420-3049/25/5/1074 |
| work_keys_str_mv | AT annalauralopez volatileorganiccompoundsprofileinwhitesturgeoniacipensertransmontanusicaviaratdifferentstagesofripeningbymultipleheadspacesolidphasemicroextraction AT maurovasconi volatileorganiccompoundsprofileinwhitesturgeoniacipensertransmontanusicaviaratdifferentstagesofripeningbymultipleheadspacesolidphasemicroextraction AT federicabellagamba volatileorganiccompoundsprofileinwhitesturgeoniacipensertransmontanusicaviaratdifferentstagesofripeningbymultipleheadspacesolidphasemicroextraction AT tizianamentasti volatileorganiccompoundsprofileinwhitesturgeoniacipensertransmontanusicaviaratdifferentstagesofripeningbymultipleheadspacesolidphasemicroextraction AT mariopazzaglia volatileorganiccompoundsprofileinwhitesturgeoniacipensertransmontanusicaviaratdifferentstagesofripeningbymultipleheadspacesolidphasemicroextraction AT vittoriomariamoretti volatileorganiccompoundsprofileinwhitesturgeoniacipensertransmontanusicaviaratdifferentstagesofripeningbymultipleheadspacesolidphasemicroextraction |