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A study of the flavor stability and autoxidation of beef fats
Author(s) -
Chang S. S.,
Kummerow A.
Publication year - 1955
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02637535
Subject(s) - flavor , autoxidation , odor , chemistry , tallow , food science , reagent , organic chemistry
Summary The odoriferous compounds isolated from a fresh edible tallow were found to be very complex in nature and could not be diminished by treatment with carbonyl reagents. When these compounds were removed by deodorization, the bland tallow which was obtained developed on autoxidation another type of odoriferous compounds. The latter contained various carbonyl compounds of the type which have been associated with flavor reversion in edible oils. The characteristic odor of oleo oil and edible tallow could be removed by slight hydrogenation of high selectivity under atmospheric pressure. This hydrogenation process raised the melting point by less than 2°C. but substantially decreased the linolenic and arachiidonic acid content. The hydrogenated products, after deodorization, were not only bland in odor and flavor but also had flavor stabilities better than those of some of the best commercial shortenings.