Optimization and Preparation of Tallow with a Strong Aroma by Mild Oxidation

被引：4

作者：

Jin, Yanjing ^{[1
]}

Raza, Junaid ^{[1
]}

Song, Huanlu ^{[1
]}

Wang, Lijin ^{[1
]}

Wang, Qiaojun ^{[2
]}

Ma, Guoli ^{[2
]}

Xiao, Yang ^{[3
]}

机构：

[1] Beijing Technol & Business Univ BTBU, Sch Food & Hlth, Lab Mol Sensory Sci, Beijing 100048, Peoples R China

[2] Guanghan Maidele Food Co Ltd, Guanghan 618305, Peoples R China

[3] Beijing Technol & Business Univ BTBU, Sch Light Ind, Beijing 100048, Peoples R China

来源：

MOLECULES | 2022年 / 27卷 / 24期

关键词：

tallow with a strong aroma; mild oxidation; aroma compounds; gas chromatography-olfaction-mass spectrometry (GC-O-MS);

D O I：

10.3390/molecules27249047

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

This study was performed to extract and separate the volatiles with solid-phase microextraction (SPME), and was conducted to analyze volatile odor compounds qualitatively and quantitatively in the production of a strong aroma tallow by mild oxidation. A total of 51 odor compounds were detected in the tallow smelted under different conditions. It was found that the high proportion of aldehydes was an important feature of the aroma components in the oxidized melted tallow, such as 1-hexanal, heptanal, nonanal, octanal, benzaldehyde, etc. Through the determination of various indicators, sensory evaluation, and the gas chromatography-olfaction-mass spectrometry (GC-O-MS) analysis and, in combination with response surface methodology, the optimal process parameters for oxidative smelting of tallow were determined as follows: a reaction temperature of 149.61 degrees C, a reaction time of 31.68 min, and an airflow rate of 97.44 L/h. The accelerated oxidation test further verified the quality of the oxidized tallow.

引用

页数：19

共 23 条

[1]

Acree T.E., 2004, Flavornet and human odor space

[2]

Aishima T., 1978, U.S. Patent, Patent No. [4,094,997, 4094997]

[3]

[Anonymous], 2015, STUDY OXIDATION LAW

[4]

Feng W.L., 2018, STUDY SCREENING CHAR

[5]

Haring P.G.M., 1989, EUR PAT APPL, P298552

[6]

Haring P.G.P.R., 1992, EUR PAT APPL

[7]

Li B.B., 2021, PRELIMINARY STUDY FL

[8]

Li X., 1993, CHIN CONDIMENTS, V6, P20

[9]

Liu X.Z., 2017, MEAT IND, V3, P47

[10]

N.H.a.F.P.C.o.t.P.s.R.o.C. (NHFPC), 2016, National Food Safety Standard: Cooked Meat Products (GB 2726-2016)

← 1 2 3 →