Yang Xuelian, Pei Zhaoyang, Du Wenbin, Xie Jianchun
Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Foods. 2023 Aug 23;12(17):3162. doi: 10.3390/foods12173162.
To comprehensively understand the volatile flavor composition of dry-rendered beef fat, solvent-assisted flavor evaporation (SAFE) with four extraction solvents (dichloromethane, pentane, ethyl ether, and methanol) combined with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactormetry (GC-O) were performed. GC-MS analysis found 96 different volatile compounds in total using the four extraction solvents. According to the GC-MS results and the heat map and principal component analysis (PCA), most of the volatile compounds resulted from dichloromethane and pentane extraction, followed by ethyl ether. Methanol extraction found a few volatile compounds of higher polarity, which was supplementary to the analysis results. Moreover, GC-O analysis found 73 odor-active compounds in total using the four extraction solvents. The GC-O results found that pentane and dichloromethane extraction had a significantly larger number of odor-active compounds than ethyl ether and methanol extraction. This indicated that pentane and dichloromethane were more effective solvents for the extraction of odor-active compounds than the other two solvents. Finally, a total of 15 compounds of odor-active values (OAVs) ≥ 1 were determined to be the key aroma compounds in the dry-rendered beef fat, including 2-methyl-3-furanthiol, 3-methylthiopropanal, (,)-2,4-nonadienal, 12-methyltridecanal, and 1-octen-3-one.
为全面了解干炼牛肉脂肪的挥发性风味成分，采用四种萃取溶剂（二氯甲烷、戊烷、乙醚和甲醇）的溶剂辅助风味蒸发（SAFE）结合气相色谱 - 质谱联用（GC - MS）和气相色谱 - 嗅觉测量法（GC - O）进行了研究。GC - MS分析发现，使用这四种萃取溶剂共检测出96种不同的挥发性化合物。根据GC - MS结果以及热图和主成分分析（PCA），大多数挥发性化合物来自二氯甲烷和戊烷萃取物，其次是乙醚。甲醇萃取发现了一些极性较高的挥发性化合物，这对分析结果起到了补充作用。此外，GC - O分析发现，使用这四种萃取溶剂共检测出73种气味活性化合物。GC - O结果表明，戊烷和二氯甲烷萃取物中的气味活性化合物数量明显多于乙醚和甲醇萃取物。这表明戊烷和二氯甲烷比其他两种溶剂更有效地萃取气味活性化合物。最后，共确定了15种气味活性值（OAVs）≥1的化合物为干炼牛肉脂肪中的关键香气化合物，包括2 - 甲基 - 3 - 呋喃硫醇、3 - 甲基硫代丙醛、（±）-2,4 - 壬二烯醛、12 - 甲基十三醛和1 - 辛烯 - 3 - 酮。
