Analysis Of Flavor Formation Components In Animal Fat

Flavor is very important component of the edible animal fat and our aimed at understanding the volatile compounds of fat flavor and compare different animal fats such as tallow, mutton, and lard fat samples by the characterization of their volatile compounds. In animal fat samples, volatile compound determined by solid-phase microextraction (SPME) method coupled to GC-MS. Volatile compounds were identified and characterized, representing94,975-99,109of the total the GC area. All samples fats were found to be rich in carbonyl compounds. Total concentration of aldehydes, hydrocarbon, alcohols, ketons and furans increased with heating time and temperature. The fats was evaluated by means of sensory analysis, fatty acid composition CV and PV analysis.Fatty acid composition of analyzed fat samples are divided into saturated and unsaturated fatty acids. The highest amounts of saturated fatty acids as palmitic acids were found in all samples (mean values22.88%,22.55%and30.15%for lard, mutton and tallow, respectively. Stearic is the most dominant fatty acid and the highest content of saturated fatty acid was detected in mutton(20.65%) and the lowest in lard(12.17%).The sensory analysis revealed alterations in the fats attributes of aroma at between heated at180℃for3h,5h and without heating. The presence of flavor components in animal fats closely related to it sensory quality.The experimental result showed that the analysis of flavor components in different animal fats including lard, mutton and tallow are palmtitic followed by stearic and linoleic as major fatty acids that the after heating animal fats had aldehydes, ketons and hydrocarbons compounds as the main compounds and animal fats as a odor of sensory analysis. After heating, mutton, lard and tallow is not their unique flavor. In addition, their unique flavor changed the not good flavor kind of extra strong odor. Under the this situation, not different fatty acid content of animal fats, after heating same level of volatile compounds consequently tallow, lard and mutton flavor characteristics is not related to their fatty acids composition.