Analysis and identification of volatile compounds in three types of edible tallow

  • HUANG Yukun ,
  • TIAN Hongmei ,
  • CHEN Fang ,
  • CHEN Tingting ,
  • CHE Zhenming ,
  • LIU Ping ,
  • DING Wenwu
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  • 1(Key Laboratory of Grain and Oil Engineering and Food Safety of Sichuan Province, School of Food andBioengineering, Xihua University, Chengdu 610039, China)
    2(Xihua Academy, Xihua University, Chengdu 610039, China)

Received date: 2018-02-28

  Online published: 2019-03-11

Abstract

To explore the differences of three types of edible tallow flavors (no fragrance, light fragrance, fragrant) in terms of their volatile compounds as well as their formation mechanisms. Volatile compounds and their relative contents in three kinds of tallow were determined by electronic nose (E-nose) and headspace solid-phase microextraction-gas chromatography-mass spctrometry (HS-SPME-GC-MS). Relative odor activity value (ROAV) was used to analyze the key flavor compounds in beef tallow. The results showed that E-nose could distinguish the flavors of different types of tallow sensitively. Moreover, linear discriminant analysis(LDA)showed better results than principle component analysis (PCA). Besides, a total of sixty-two volatile compounds were identified by HS-SPME-GC-MS. Aldehydes were found to contribute to most of the aroma, which mainly contained isovaleraldehyde, hexanal, heptaldehyde, octanal, and 1-nonanal. Both trans,trans-2,4-nonadienal and valeraldehyde acted as flavor enhancers to different levels. Other than aldehydes, both dextroterpenes and 2-n-pentylfuran also contributed to different aroma of the tallow. (-)-limonene and 2-methylnaphthalene were important sources of characteristic flavor of fragrant butter, and ester compounds probably had special effects on enhancing the flavor. In conclusion, main flavor compounds and their relative contents showed significant differences in three types of tallow. The mechanisms of forming different flavors of tallow were preliminarily inferred as aldehydes, which were the main ingredients caused changes in key aromas.

Cite this article

HUANG Yukun , TIAN Hongmei , CHEN Fang , CHEN Tingting , CHE Zhenming , LIU Ping , DING Wenwu . Analysis and identification of volatile compounds in three types of edible tallow[J]. Food and Fermentation Industries, 2019 , 45(3) : 196 -205 . DOI: 10.13995/j.cnki.11-1802/ts.017118

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