Volatile Organic Compounds Profile in White Sturgeon <i>(Acipenser transmontanus)</i> Caviar at Different Stages of Ripening by Multiple Headspace Solid Phase Microextraction

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...

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Bibliographic Details
Main Authors: Annalaura Lopez, Mauro Vasconi, Federica Bellagamba, Tiziana Mentasti, Mario Pazzaglia, Vittorio Maria Moretti
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Molecules
Subjects:
caviar
multiple headspace extractions
volatile organic compounds
flavour
spme
Online Access:https://www.mdpi.com/1420-3049/25/5/1074

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