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 extracte...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 1992-09, Vol.40 (9), p.1641-1646 |
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| container_end_page | 1646 |
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| container_issue | 9 |
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| container_title | Journal of agricultural and food chemistry |
| container_volume | 40 |
| creator | Um, K.W Bailey, M.E Clarke, A.D Chao, R.R |
| description | 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 |
| doi_str_mv | 10.1021/jf00021a033 |
| format | Article |
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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. 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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</description><subject>Biological and medical sciences</subject><subject>CHROMATOGRAPHIE GAZ LIQUIDE</subject><subject>COMPOSE VOLATIL</subject><subject>COMPOSICION QUIMICA</subject><subject>COMPOSITION CHIMIQUE</subject><subject>COMPUESTO VOLATIL</subject><subject>CROMATOGRAFIA GAS-LIQUIDO</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. 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Psychology</topic><topic>Meat and meat product industries</topic><topic>SEBO</topic><topic>SUIF</topic><topic>TECHNIQUE ANALYTIQUE</topic><topic>TECNICAS ANALITICAS</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Um, K.W</creatorcontrib><creatorcontrib>Bailey, M.E</creatorcontrib><creatorcontrib>Clarke, A.D</creatorcontrib><creatorcontrib>Chao, R.R</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Um, K.W</au><au>Bailey, M.E</au><au>Clarke, A.D</au><au>Chao, R.R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Concentration and identification of volatile compounds from heated beef fat using supercritical CO2 extraction-gas liquid chromatography/mass spectrometry</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><date>1992-09-01</date><risdate>1992</risdate><volume>40</volume><issue>9</issue><spage>1641</spage><epage>1646</epage><pages>1641-1646</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>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</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><doi>10.1021/jf00021a033</doi><tpages>6</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 1992-09, Vol.40 (9), p.1641-1646 |
| issn | 0021-8561 1520-5118 |
| language | eng |
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| source | ACS Publications |
| subjects | Biological and medical sciences CHROMATOGRAPHIE GAZ LIQUIDE COMPOSE VOLATIL COMPOSICION QUIMICA COMPOSITION CHIMIQUE COMPUESTO VOLATIL CROMATOGRAFIA GAS-LIQUIDO Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries SEBO SUIF TECHNIQUE ANALYTIQUE TECNICAS ANALITICAS |
| title | Concentration and identification of volatile compounds from heated beef fat using supercritical CO2 extraction-gas liquid chromatography/mass spectrometry |
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