Study On The Contribution Of Animal Triglycerides To Oil Flavor

Recently, there were many researches on flavor of vegetable oils, animal meat and its products, while less on the contribution of animal triglycerides on the flavor of animal fats.It is important to study the flavor of animal oils and fats for food processing, cooking, food flavor, meat flavor essence, and so on. Meanwhile, it can provide more references for the study of flavor of animal oils and fats. Triglycerides were obtained by column separation,and beef tallow, mutton tallow and lard were used as materials. The Peroxide Value,Carbonyl Value, Acid Value were measured after they were heated for different time (3,5 h)at 180? and at room temperature without heating, as well as components of fatty acids,volatile components and sensory analysis of the triglycerides.Using the national standard method or modified GB method to measure the Peroxide value, Carbonyl Value and Acid Value. Quantitative and qualitative analysis of components of fatty acid were detected by GC. The volatile components of the animal triglycerides were extracted and enriched by the headspace solid-phase microextraction, then detected by GC-MS, following the analysis of main volatile components with "ROAV".We have got some conclusions during the research, (a) The Peroxide Value, Carbonyl Value and Acid Value of the triglyceride increased gradually with the extension of oxidation time, and the higher sensory evaluation value, the worst sensory flavor, (b) There were no significant differences in volatile components among the three animal fats. Eight main volatile compounds were obtained in beef tallow, six were in mutton tallow, and nine were in lard. Besides 1-octen-3-ol, mainly aldehydes. (c) Except the 3-methyl butanal, which was a degradation product of the Maillard reaction and was not detected in triglycerides, there were no significant differences in volatile components between the three animal fats and their corresponding triglycerides, (d) The volatile constituents of triglycerides at different heating times had no significant different of three animal fats.Combining the sensory analysis, we could get the conclusions as followed, (a)Triglycerides had little contribution to the flavor characteristic of animal fats and oils. The flavor of oil was affected by many factors, and lipid oxidation-derived aldehydes are the major volatile odorant species. (b) The differences of sensory analysis of the three kinds of animal oils were obvious, but not that of the main volatile components, which indicated that the flavor of oil was not only related to the volatile components, but also linked to the amount of the volatile components. The imparity in amount might result in a difference in flavor.