Conditions for Extraction and Concentration of Beef Fat Volatiles with Supercritical Carbon Dioxide
Authors:
- J.A. MerkleJMJ.A. Merkle
- D.K. LarickDLD.K. Larick
- 1 May 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (3) , 478-483
Abstract
Beef fat was fractionated using supercritical carbon dioxide at 40°C and pressures from 10.3–27.6 MPa. Fractions were analyzed for volatile content using purge and trap gas chromatography. One hundred six volatiles were identified. The concentrations of straight or branched‐chain hydrocarbons, aldehydes, ketones, olefins, enals, lactones, and total volatiles were significantly influenced by extraction conditons. The control contained the least volatiles in each class analyzed. Total volatiles were concentrated over controls by 10–100 fold depending on treatment, with lowest pressure extraction conditions yielding highest concentrations of volatiles.Keywords
This publication has 31 references indexed in Scilit:
- Conditions for Extraction and Concentration of Beef Fat Volatiles with Supercritical Carbon DioxideJournal of Food Science, 1994
- Effects of Substrate Densification and CO 2 Conditions on Supercritical Extraction of Mushroom OleoresinsJournal of Food Science, 1989
- Direct sampling capillary GLC analysis of flavor volatiles from ovine fatJournal of Agricultural and Food Chemistry, 1985
- Identification of sheep liver volatilesJournal of Agricultural and Food Chemistry, 1983
- The effect of diet on the γ- and δ-lactone and methyl ketone potentials of caprine butterfatJournal of Dairy Research, 1978
- Volatile components from triolein heated in airJournal of the American Oil Chemists' Society, 1977
- Thermal Degradation of Aromatic Amino AcidsAgricultural and Biological Chemistry, 1971
- Lactones Produced through Thermal Oxidation of Higher Fatty AcidsAgricultural and Biological Chemistry, 1971
- Lactones in the Flavor of Heated Pork FatAgricultural and Biological Chemistry, 1969
- Phytol metabolism in the bovineBiochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1966