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Molecules

Title:		Optimization and Preparation of Tallow with a Strong Aroma by Mild Oxidation
Author(s):		Jin Y; Raza J; Song H; Wang L; Wang Q; Ma G; Xiao Y;
Address:		"Laboratory of Molecular Sensory Science, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. Guanghan Maidele Food Co., Ltd., Guanghan 618305, China. School of Light Industry, Beijing Technology and Business University (BTBU), Beijing 100048, China"
Journal Title:		Molecules
Year:		2022
Volume:		20221219
Issue:		24
Page Number:		-
DOI:		10.3390/molecules27249047
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"This study was performed to extract and separate the volatiles with solid-phase microextraction (SPME), and was conducted to analyze volatile odor compounds qualitatively and quantitatively in the production of a strong aroma tallow by mild oxidation. A total of 51 odor compounds were detected in the tallow smelted under different conditions. It was found that the high proportion of aldehydes was an important feature of the aroma components in the oxidized melted tallow, such as 1-hexanal, heptanal, nonanal, octanal, benzaldehyde, etc. Through the determination of various indicators, sensory evaluation, and the gas chromatography-olfaction-mass spectrometry (GC-O-MS) analysis and, in combination with response surface methodology, the optimal process parameters for oxidative smelting of tallow were determined as follows: a reaction temperature of 149.61 degrees C, a reaction time of 31.68 min, and an airflow rate of 97.44 L/h. The accelerated oxidation test further verified the quality of the oxidized tallow"
Keywords:		*Odorants/analysis *Volatile Organic Compounds/analysis Smell Gas Chromatography-Mass Spectrometry/methods Solid Phase Microextraction/methods aroma compounds gas chromatography-olfaction-mass spectrometry (GC-O-MS) mild oxidation tallow with a strong aro;
Notes:		"MedlineJin, Yanjing Raza, Junaid Song, Huanlu Wang, Lijin Wang, Qiaojun Ma, Guoli Xiao, Yang eng No number/Guanghan Maidele Food Co., Ltd./ Switzerland 2022/12/24 Molecules. 2022 Dec 19; 27(24):9047. doi: 10.3390/molecules27249047"