The components of cuttlefish (Sepiella maindroni de Rochebruns) oil

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.