Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation

To explore the role of fatty acids as flavor precursors in the flavor of oxidized tallow, the volatile flavor compounds and free fatty acid (FFAs) in the four oxidization stages of tallow were analyzed via gas chromatography (GC)–mass spectrometry (MS), the aroma characteristics of them were analyzed by GC–olfactory (GC-O) method combined with sensory analysis and partial least-squares regression (PLSR) analysis. 12 common FFAs and 35 key aroma-active compounds were obtained. Combined with the results of odor activity value (OAV) and FD factor, benzaldehyde was found to be an important component in unoxidized tallow. (E,E)-2,4-Heptadienal, (E,E)-2,4-decadienal, (E)-2-nonenal, octanal, hexanoic acid, hexanal and (E)-2-heptenal were the key compounds involved in the tallow flavor oxidation. The changes in FFAs and volatile flavor compounds during oxidation and the metabolic evolution of key aroma-active compounds are systematically summarized in this study. The paper also provides considerable guidance in oxidation control and meat flavor product development.

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Fatty acids and volatile flavor compounds in commercial plant‐based burgers

Journal of Food Science ◽

10.1111/1750-3841.15594 ◽

2021 ◽

Vol 86 (2) ◽

pp. 293-305

Author(s):

Jiang He ◽

Huaizhi Liu ◽

Sampathkumar Balamurugan ◽

Suqin Shao

Keyword(s):

Fatty Acids ◽

Flavor Compounds ◽

Volatile Flavor Compounds ◽

Commercial Plant ◽

Volatile Flavor

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Analysis of Volatile Flavor Compounds in Huizhou Preserved Vegetable by GC-MS

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.140.258 ◽

2011 ◽

Vol 140 ◽

pp. 258-262

Author(s):

Yu Ping Liu ◽

Zhi Wei Miao ◽

Jun Kai Yang ◽

Wei Guan ◽

Bao Guo Sun

Keyword(s):

Essential Oil ◽

Essential Oils ◽

Dimethyl Disulfide ◽

Ethyl Benzoate ◽

Flavor Compounds ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Flavor Compounds ◽

Volatile Flavor ◽

Simultaneous Distillation Extraction ◽

Aroma Characteristics

The volatile flavor compounds of Huizhou preserved vegetable were extracted by hydrodistillation (HD) and simultaneous distillation-extraction (SDE). The essential oils obtained were analyzed by gas chromatography-mass spectrometry, accompanying by comparison of the retention time of authentic samples and by calculation of retention index about the separated constituents. 50 volatile flavor compounds were identified in the essential oils of Huizhou preserved vegetable obtained by HD and SDE in all. 41 compounds were identified in the essential oil from HD and 36 compounds identified in the essential oil from SDE. The constituents which are very important to the odor of Huizhou preserved vegetable include 3-hydroxy-2-butanone, dimethyl disulfide, hexanal, furfural, 2-furanmethanol, 2-methylbutanoic acid, benzeneacetaldehyde, phenylethyl alcohol, 5-ethyldihydro-2(3H)-furanone, 5-pentyl-dihydro-2(3H)-furanone, etc. The exclusive compounds in the essential oil gained by HD consist of hexanol, heptanol, 1-(2-furanyl)-ethanone, 5-methyl-dihydro-2(3H)-furanone, benzaldehyde, phenol, benzyl alcohol, methyl benzoate, ethyl benzoate. The exclusive compounds obtained by SDE are 3-hydroxy-2-butanone, dimethyl trisulfide,trans-2-(2-pentenyl)-furan, camphor, vanillin, etc. The differences result in the two essential oils with a few distinctions on aroma characteristics.

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Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage

Foods ◽

10.3390/foods10102430 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2430

Author(s):

Yu Zhang ◽

Yuwei Sun ◽

Huanlu Song

Keyword(s):

Sensory Evaluation ◽

Storage Time ◽

Solid Phase ◽

Extraction Methods ◽

Diallyl Disulfide ◽

Least Squares Regression ◽

Volatile Flavor Compounds ◽

Volatile Flavor ◽

Odor Activity Value ◽

Aroma Components

Solid phase microextraction (SPME) and Solvent-Assisted Flavor Evaporation (SAFE) were used to analyze the flavor changes of cooked mutton meatballs during storage by gas chromatography-olfactometrymass spectrometry (GC-O-MS), sensory evaluation and Partial Least Squares Regression (PLSR). With the increase of storage time, the concentrations of various volatile compounds in cooked mutton meatballs decreased to varying degrees at the later stage of storage, indicating that the aroma was gradually weakened, which was consistent with the results of sensory evaluation. At 30 days of storage, the overall aroma profile was more prominent, and at the later stage of storage, the sulfur odor was more prominent. The correlation of PLSR further confirmed the credibility of the results. Compared with the SPME and SAFE extraction methods, SPME extracted more flavor substances, and the SAFE extraction rate was higher, which indicated that the combination of several methods was needed for aroma extraction. An analysis of the dilution results and odor activity value (OAV) showed that the key aroma components during storage were 1-octene-3-ol, linalool, methylallyl sulfide, diallyl disulfide, 2-pinene, hexanal and butyric acid.

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