Isolation and identification of volatiles and condensable material in raw beef with supercritical carbon dioxide extraction

The purpose of this study was to identify the volatiles in raw beef that were isolated using supercritical carbon dioxide (SC-CO2) extraction. The extraction produced two kinds of samples: a noncondensable volatile fraction that was concentrated from the CO2 on an adsorbent (Tenax TA) and a condensed lipid fraction. The lipid fraction was heated subsequent to CO2 extraction to produce additional volatiles. The noncondensable fraction produced beef-like aroma. The compounds in this fraction were desorbed from the Tenax directly into a GC/FID or GC/mass spectrometer. Lipid fractions were analyzed by direct headspace sampling, also using GC and GC/mass spectrometry. Eighty-six compounds were identified in noncondensable fractions and 59 compounds in lipid headspace samples. Twenty-six compounds were common to both fractions