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Molecules

Title:		Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation
Author(s):		Song S; Zheng F; Tian X; Feng T; Yao L; Sun M; Shi L;
Address:		"School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China. Pudong New Area Agro-Technology Extension Center, Shanghai 201201, China"
Journal Title:		Molecules
Year:		2022
Volume:		20220106
Issue:		2
Page Number:		-
DOI:		10.3390/molecules27020352
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"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"
Keywords:		"Animals Cattle *Evolution, Molecular Fats/*chemistry Fatty Acids, Nonesterified/*analysis Flavoring Agents/*analysis Meat Products/*analysis Odorants/*analysis Smell Volatile Organic Compounds/*analysis aroma-active compounds gas chromatography-olfactomet;"
Notes:		"MedlineSong, Shiqing Zheng, Feiting Tian, Xiaoyan Feng, Tao Yao, Lingyun Sun, Min Shi, Lei eng 31771942/National Natural Science Foundation of China/ 21ZR1462400/Natural Science Foundation of Shanghai/ Switzerland 2022/01/22 Molecules. 2022 Jan 6; 27(2):352. doi: 10.3390/molecules27020352"