Concentration and identification of volatile compounds from heated beef fat using supercritical CO2 extraction-gas liquid chromatography/mass spectrometry

Beef fat heated at 100 degrees C was fractionated with supercritical CO2 into six fractions at 207 bar/50 degrees C and 345 bar/50 degrees C. The volatile compounds gas liquid chromatography/mass spectrometry. The concentration of volatiles from fractionated beef fat was higher in fractions extracted at 207 bar than in those extracted at 345 bar. The beefy odor intensity gradually decreased from fraction 1 to fraction 6, requiring from 1 to 6 kg of CO2. Concentrations of volatiles in fraction 1 extracted at 207 bar were 5-20-fold higher than those in the nonextracted sample or residue. The compounds identified included 17 hydrocarbons, 4 terpenoids, 15 aldehydes, 3 ketones, 4 phenols, 10 carboxylic acids, 6 esters, and 7 lactones