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The components of cuttlefish (Sepiella maindroni de Rochebruns) oil
- Shen, C., Xie, J., Xu, X.
- Food chemistry 2007 v.102 no.1 pp. 210-214
- food analysis, animal fats and oils, Sepiidae, fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, cholesterol, volatile compounds, odor compounds, gas chromatography, mass spectrometry, China
- 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.