Identification of key aroma-active compounds in beef tallow varieties using flash GC electronic nose and GC x GC-TOF/MS was written by Wang, Jing;Chen, Le;Liu, Ying;Olajide, Tosin Michael;Jiang, Yuanrong;Cao, Wenming. And the article was included in European Food Research and Technology in 2022.Application of 3391-86-4 This article mentions the following:
To uncover the integral flavor characteristics and individual odor active compounds in tallow derived from different beef fats: inguinal (IF), omental (OF), and perirenal fats (PF), we used flash GC electronic nose (flash GC E-nose) to analyze and characterize the samples. GC x GC-TOF/MS identified and quantified 195 volatile compounds with significant differences amongst the three kinds of fats. There were 45 important odorants (ROAV > 0.1) containing 23 key odorants (ROAV > 1), of which 43, 34, 35 important odorants were found in IF, OF, and PF, resp. Our results showed that the key odorants overall probably contribute to a fatty and sweat acid smell in IF, a meaty and slightly sweet taste in OF, and sweetness and slightly meaty taste in PF. Elucidating the distribution of key odorants in beef tallow from different parts of animals could provide a scientific basis for formulating and selecting raw materials of high-quality beef tallow flavor products. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4Application of 3391-86-4).
Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. Tertiary alcohols cannot be oxidized at all without breaking carbon-carbon bonds, whereas primary alcohols can be oxidized to aldehydes or further oxidized to carboxylic acids.Application of 3391-86-4
Referemce:
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Alcohols – Chemistry LibreTexts