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 condense...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1993-11, Vol.41 (11), p.1974-1981 |
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| container_end_page | 1981 |
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| container_issue | 11 |
| container_start_page | 1974 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 41 |
| creator | King, Mei Fong Hamilton, Barry L Matthews, Michael A Rule, Daniel C Field, Ray A |
| description | 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 |
| doi_str_mv | 10.1021/jf00035a030 |
| format | Article |
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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</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf00035a030</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>ALIMENTOS ; Biological and medical sciences ; CARNE DE RES ; COMPOSE VOLATIL ; COMPUESTO VOLATIL ; DIOXIDO DE CARBONO ; DIOXYDE DE CARBONE ; Food industries ; Fundamental and applied biological sciences. Psychology ; LIPIDE ; LIPIDOS ; Meat and meat product industries ; ODEUR ; OLOR ; PRESION ; PRESSION ; PRODUIT ALIMENTAIRE ; VIANDE BOVINE</subject><ispartof>Journal of agricultural and food chemistry, 1993-11, Vol.41 (11), p.1974-1981</ispartof><rights>1994 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a349t-89495b6459d2e940d203956886d709701d872e3f7824de96f83f38de3813b6423</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf00035a030$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf00035a030$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2751,27055,27903,27904,56716,56766</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4007625$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>King, Mei Fong</creatorcontrib><creatorcontrib>Hamilton, Barry L</creatorcontrib><creatorcontrib>Matthews, Michael A</creatorcontrib><creatorcontrib>Rule, Daniel C</creatorcontrib><creatorcontrib>Field, Ray A</creatorcontrib><title>Isolation and identification of volatiles and condensable material in raw beef with supercritical carbon dioxide extraction</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>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</description><subject>ALIMENTOS</subject><subject>Biological and medical sciences</subject><subject>CARNE DE RES</subject><subject>COMPOSE VOLATIL</subject><subject>COMPUESTO VOLATIL</subject><subject>DIOXIDO DE CARBONO</subject><subject>DIOXYDE DE CARBONE</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>LIPIDE</subject><subject>LIPIDOS</subject><subject>Meat and meat product industries</subject><subject>ODEUR</subject><subject>OLOR</subject><subject>PRESION</subject><subject>PRESSION</subject><subject>PRODUIT ALIMENTAIRE</subject><subject>VIANDE BOVINE</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1993</creationdate><recordtype>article</recordtype><recordid>eNptkE1P3DAQQK2KSiy0J249-YDUAwqM7dixj3QpH4KKVsDZmo1t8DYkKzuUrfjzNaRCHDhZ8nvzNBpCdhjsM-DsYBkAQEgEAR_IjEkOlWRMb5AZFFxpqdgm2cp5WTQtG5iRp7M8dDjGoafYOxqd78cYYjt9DYH-ecGdzy-8HfpiZFx0nt7j6FPEjsaeJnykC-8DfYzjHc0PK5_aFMfS6WiLaVFaLg7rkqd-PSZsn_OfyMeAXfaf_7_b5Ob4-_X8tLq4PDmbH15UKGozVtrURi5ULY3j3tTgOAgjldbKNWAaYE433IvQaF47b1TQIgjtvNBMlDEutsne1G3TkHPywa5SvMf01zKwz3ezb-5W7N3JXmEu64eEfRvz60gN0Cgui1ZNWsyjX79iTL-takQj7fXPK8vP1Y_5ryNlvxX_y-QHHCzeppK8uTIStFGiwK8TxDbb5fCQ-nKPd7f7B_7vkYs</recordid><startdate>19931101</startdate><enddate>19931101</enddate><creator>King, Mei Fong</creator><creator>Hamilton, Barry L</creator><creator>Matthews, Michael A</creator><creator>Rule, Daniel C</creator><creator>Field, Ray A</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>19931101</creationdate><title>Isolation and identification of volatiles and condensable material in raw beef with supercritical carbon dioxide extraction</title><author>King, Mei Fong ; Hamilton, Barry L ; Matthews, Michael A ; Rule, Daniel C ; Field, Ray A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a349t-89495b6459d2e940d203956886d709701d872e3f7824de96f83f38de3813b6423</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1993</creationdate><topic>ALIMENTOS</topic><topic>Biological and medical sciences</topic><topic>CARNE DE RES</topic><topic>COMPOSE VOLATIL</topic><topic>COMPUESTO VOLATIL</topic><topic>DIOXIDO DE CARBONO</topic><topic>DIOXYDE DE CARBONE</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>LIPIDE</topic><topic>LIPIDOS</topic><topic>Meat and meat product industries</topic><topic>ODEUR</topic><topic>OLOR</topic><topic>PRESION</topic><topic>PRESSION</topic><topic>PRODUIT ALIMENTAIRE</topic><topic>VIANDE BOVINE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>King, Mei Fong</creatorcontrib><creatorcontrib>Hamilton, Barry L</creatorcontrib><creatorcontrib>Matthews, Michael A</creatorcontrib><creatorcontrib>Rule, Daniel C</creatorcontrib><creatorcontrib>Field, Ray A</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>King, Mei Fong</au><au>Hamilton, Barry L</au><au>Matthews, Michael A</au><au>Rule, Daniel C</au><au>Field, Ray A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Isolation and identification of volatiles and condensable material in raw beef with supercritical carbon dioxide extraction</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>1993-11-01</date><risdate>1993</risdate><volume>41</volume><issue>11</issue><spage>1974</spage><epage>1981</epage><pages>1974-1981</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>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</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/jf00035a030</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0021-8561 |
| ispartof | Journal of agricultural and food chemistry, 1993-11, Vol.41 (11), p.1974-1981 |
| issn | 0021-8561 1520-5118 |
| language | eng |
| recordid | cdi_crossref_primary_10_1021_jf00035a030 |
| source | American Chemical Society Journals |
| subjects | ALIMENTOS Biological and medical sciences CARNE DE RES COMPOSE VOLATIL COMPUESTO VOLATIL DIOXIDO DE CARBONO DIOXYDE DE CARBONE Food industries Fundamental and applied biological sciences. Psychology LIPIDE LIPIDOS Meat and meat product industries ODEUR OLOR PRESION PRESSION PRODUIT ALIMENTAIRE VIANDE BOVINE |
| title | Isolation and identification of volatiles and condensable material in raw beef with supercritical carbon dioxide extraction |
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