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The VOCs detected as representative in caviar examples had been mainly aldehydes and alcohols, already well known as accountable of fresh fish and fish flavours, and mainly deriving from lipid peroxidation procedures and microbial activity against lipids and proteins. We found an important (p less then 0.01) rise in the actual quantity of complete aldehydes within t0 (29.64 ng/g) and t4 (121.96 ng/g); furthermore, a fascinating, great happen of 3-hydroxy-2-butanone at the last phase of sto
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