Studies on the Changes of Meat Fats by Various Processings |
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Authors: | Kenji Watanabe Yasushi Sato |
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Institution: | 1. Laboratory of Chemistry &2. Technology of Animal Products, Department of Agricultural Chemistry, Faculty of Agriculture, Nagoya University |
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Abstract: | Data are presented to show the gas chromatographic identification of a total of 18 saturated aliphatic γ- and δ-lactones obtained from melted beef depot fat, namely, δ-C6, γ-C7, γ-C8, γ-C9, and a homologous series of γ- and δ-lactones of the even-carbon numbers C10 to C16 and of smaller amount of the odd-carbon numbers C11 to C15. These lactones were isolated by steam distillation and silicic acid adsorption chromatography, and identified through gas chromatography and infrared spectroscopy.Lactones obtained had a peach-like flavor, and it was suggested that lactones were important in heated beef fat as the flavor compounds. |
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