文献类型：期刊文献

英文题名：The components of cuttlefish (Sepiella maindroni de Rochebruns) oil

作者：Shen, Caiying; Xie, Jingli; Xu, Xueshu

机构：[1]E China Univ Sci & Technol, State Key Lab Bioreactor Engn, Dept Food Sci & Technol, Biotechnol Coll, Shanghai 200237, Peoples R China

年份：2007

卷号：102

期号：1

起止页码：210

外文期刊名：FOOD CHEMISTRY

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000243541900030)】；

语种：英文

外文关键词：cuttlefish oil; fatty acids; volatile compounds; GC-MS

摘要：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. (c) 2006 Elsevier Ltd. All rights reserved.