ArticleFoods (Basel, Switzerland)2023
Characterization of Volatile Flavor Compounds in Dry-Rendered Beef Fat by Different Solvent-Assisted Flavor Evaporation (SAFE) Combined with GC-MS, GC-O, and OAV.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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14 citing papers in PubMed, 21 citations in OpenAlex.
- Decoding Sulfur-Containing Aroma Compounds in Foods: From Key Odorant Mapping to Structure-Odor Mechanisms and Flavor Design.Foods (Basel, Switzerland) · 2026Review
- Characterization of key aroma-active components in roast mutton: Integration of GC-IMS, GC-MS, and aroma recombination.Food chemistry: X · 2026Article
- Ultrasound-assisted maillard reaction: a novel strategy for debittering, flavor enhancement, and antioxidant activity improvement of walnut peptides.Food chemistry: X · 2026Article
- Comparative analysis of subcutaneous, tail, and internal fats in Awassi and Akkaraman sheep and lambs: fatty acid composition, health lipid indices, volatile compounds, thermal and physicochemical properties.Tropical animal health and production · 2026Article
- Effects of differentFrontiers in nutrition · 2026Article
- Multi-omics analysis of age-related changes in flavor compounds and lipid molecules of yak meat.Food chemistry: X · 2025Article
- Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product.Foods (Basel, Switzerland) · 2025Article
- Identifying the specific lipid biomarkers and LYPLA1 as a novel candidate in intramuscular fat deposition of Erhualian pigs.BMC genomics · 2025Article
- Characterization of Key Aroma Compounds in Dongpo Pork Dish and Their Dynamic Changes During Storage.Foods (Basel, Switzerland) · 2025Article
- Investigation on the pro-aroma generation effects of fatty acids in beef via thermal oxidative models.Food chemistry: X · 2025Article
- Effective Strategies for Understanding Meat Flavor: A Review.Food science of animal resources · 2025Review
- Comparative analysis of key aroma compounds in air-frying roasted pork from five species.Food chemistry: X · 2024Article
- Multi-omics analysis reveals flavor differences in Xinjiang brown beef with varying intramuscular fat contents.Food chemistry. Molecular sciences · 2024Article
- Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation,Food chemistry: X · 2024Article
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Authors and funding
4 authors at 1 institution in 1 country.
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Abstract
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, (
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