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Isolation of two isomeric 2, 6‐nonadienals and two isomeric 4‐heptenals from beef and mutton tallow
Author(s) -
Hoffmann G.,
Meijboom P. W.
Publication year - 1968
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/bf02655511
Subject(s) - tallow , odor , isolation (microbiology) , chemistry , food science , dilution , chromatography , biology , organic chemistry , microbiology and biotechnology , physics , thermodynamics
By the use of mainly chromatographic and UV spectrophotometric techniques, 4 cis ‐ and 4 trans ‐heptenal (with a “green” odor, characterized in high dilution as tallowy, creamy, butterscotch‐like) and 2 trans ,6 cis ‐ and 2 trans ,6 trans ‐nonadienal (with a “green”‐cucumber‐like and a tallowy odor) were isolated from reverted beef and mutton tallow.