Skip to main content
SpringerLink
Log in

Caviars: How to Describe and Compare Their Qualities? The Sensorial Approach

  • Chapter
  • First Online:
The Siberian Sturgeon (Acipenser baerii, Brandt, 1869) Volume 2 - Farming

  • 785 Accesses

Abstract

How do we describe the qualities of caviars found on the market? How do we evaluate their sensory properties? Are there great differences between caviars? Which criteria can be used? To answer these questions, the methodology of quantitative and descriptive analysis used for a European project on “Production of caviar from roe and ovulated oocytes from farmed sturgeon species” is described. The sensory characteristics of caviar were evaluated in reared and wild sturgeon using a trained panel. The most relevant and discriminative sensory descriptors were chosen to describe appearance, odour, flavour and texture. This list of criteria is discussed in comparison with recent work. Overall, sharing a common vocabulary and evaluation procedure, the profiling method allows having a better evaluation of caviar characteristics and can be used as a tool to control a production.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution

Institutional subscriptions

References

  • Baker AK, Vixie B, Rasco B, Ovissipour M, Ross C (2014) Development of a lexicon for caviar and its usefulness for determining consumer preference. J Food Sci 79(12):2533–2541

    Article  Google Scholar 

  • Billard R (coord) (2002) Esturgeons et caviar: collection Aquaculture-Pisciculture, Editions Tec&Doc, Lavoisier, Paris

    Google Scholar 

  • Bronzi P, Rosenthal H (2014) Present and future sturgeon and caviar production and marketing: a global market overview. J Appl Ichthyol 30(6):1536–1546

    Article  Google Scholar 

  • Cardinal M, Cornet J, Vallet JL (2002) Sensory characteristics of caviar from wild and farmed sturgeon. Int Rev Hydrobiol 87:651–659

    Article  Google Scholar 

  • Contract IC 15-CT.96-1005 (1998) Production of caviar from roe and ovulated oocytes in some sturgeon species. Final report

    Google Scholar 

  • Gödechen H (1986) Le caviar. Editions Jeanne Lafitte, Marseille, 125p

    Google Scholar 

  • ISO (2003) Sensory analysis, methodology. General guidance for establishing a sensory profile, ISO 13299, Geneva

    Google Scholar 

  • ISO (2007) Sensory analysis, General guidance for the design of test rooms, ISO 85:89, Geneva

    Google Scholar 

  • Johnsen PB, Kelly CA (1990) A technique for the quantitative sensory evaluation of farm-raised catfish. J Sens Stud 4:189–199

    Article  Google Scholar 

  • Jonsdottir R, Olafsdottir G, Martinsdottir E, Stefansson G (2004) Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose. J Agric Food Chem 52:6250–6256

    Article  CAS  Google Scholar 

  • Ostrander J, Martinsen C (1976) Sensory testing of pen-reared salmon and trout. J Food Sci 41:386–390

    Article  Google Scholar 

  • Percival S, Drabsch P, Glencross B (2008) Determining factors affecting muddy-flavour taint in farmed barramundi, Lates calcarifer. Aquaculture 284(1-4):136–143

    Article  Google Scholar 

  • Robin J, Cravedi JP, Hillenweck A, Deshayes C, Vallod D (2006) Off flavor characterization and origin in French trout farming. Aquaculture 260(1-4):128–138

    Article  CAS  Google Scholar 

  • Schrader K, Rubio SA, Piedrahita RH, Rimando AM (2005) Geosmin and 2-Methylisoborneol cause off-flavors in cultured largemouth bass and white sturgeon reared in recirculating-water systems. N Am J Aquac 67(3):177–180

    Article  Google Scholar 

  • Skonberg DI, Rasco BA, Dong FM (1993) Effects of feeding high monounsaturated sunflower oil diets on sensory attributes of salmonid fillets. J Aquat Food Prod Technol 2(1):117–133

    Article  CAS  Google Scholar 

  • Sternin V and I Doré (1998) Le caviar de la pêche au grain—INRA Editions, 230p

    Google Scholar 

  • Stone H, Sidel J (1985) Sensory evaluation practices. Academic Press Inc., New York

    Google Scholar 

  • Stone H, Sidel J, Oliver S, Woolsey A, Singleton RC (1974) Sensory evaluation by quantitative descriptive analysis. Food Technol 28:24–34

    Google Scholar 

  • Thomassen MS, Rosjo C (1989) Different fats in feed for salmon: influence on sensory parameters, growth rate and fatty acids in muscle and heart. Aquaculture 79:129–135

    Article  CAS  Google Scholar 

  • Toussaint-Samat M (1997) Histoire naturelle et morale de la nourriture, Le Pérégrinateur Editeur, 824p

    Google Scholar 

  • Ueda R, Okamoto N, Araki T, Shibata M, Sagara Y, Sugiyama K, Chiba S (2009) Consumer preference and optical and sensory properties of Fresh Cod Roe. Food Sci Technol Res 15(5):469–478

    Article  CAS  Google Scholar 

  • Wang Y, J-x Y, C-l Z, Li P, Y-s Z, Zhang M-h, P-g Z (2012) Influence of flavonoids from Phellinus igniarius on sturgeon caviar: antioxidant effects and sensory characteristics. Food Chem 131(1):206–210

    Article  CAS  Google Scholar 

  • Williot P, Sabeau L, Gessner J, Arlati G, Bronzi P, Gulyas T, Berni P (2001) Sturgeon farming in Western Europe: recent developments and perspectives. Aquat Living Resour 14:367–374

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Ifremer, Unité Biotechnologie et Ressources Marines, Rue de l’Ile d’Yeu, BP 21105, Nantes Cedex 03, France

    Mireille Cardinal

Authors
  1. Mireille Cardinal
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mireille Cardinal .

Editor information

Editors and Affiliations

  1. Audenge, France

    Patrick Williot

  2. La Teste de Buch, France

    Guy Nonnotte

  3. State Center for Sturgeon Gene Pool Conservation “Kubanbioresursi”, Kuban State University, Krasnodar, Russia

    Mikhail Chebanov

Rights and permissions

Reprints and permissions

Copyright information

© 2018 Springer International Publishing AG, part of Springer Nature

About this chapter

Cite this chapter

Cardinal, M. (2018). Caviars: How to Describe and Compare Their Qualities? The Sensorial Approach. In: Williot, P., Nonnotte, G., Chebanov, M. (eds) The Siberian Sturgeon (Acipenser baerii, Brandt, 1869) Volume 2 - Farming. Springer, Cham. https://doi.org/10.1007/978-3-319-61676-6_10

Download citation

Publish with us

Policies and ethics

Search

Navigation