Premium
A STUDY OF “SWEET” FLAVOR IN LAMB PRODUCED BY FEEDING PROTECTED SUNFLOWER SEED
Author(s) -
PARK R.J.,
FORD ANNE L.,
RATCLIFF O.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02491.x
Subject(s) - lactone , flavor , sunflower , food science , chemistry , sunflower seed , extraction (chemistry) , sunflower oil , subcutaneous fat , biology , horticulture , chromatography , organic chemistry , biochemistry , adipose tissue
Cis γ‐dodec‐6‐enolactone [synonym 4‐hydroxydodec‐cisdenoic acid lactone, indexed in Chem. Abs. as dihydro‐5‐(2‐[Z]‐octenyl)‐2(3H)‐furanone (18679‐18‐0) was found in the subcutaneous fat of lambs fed protected sunflower seedcasein. Larger amounts of this lactone were recovered after heating the fat. By extraction and chromatography of the polar lipids, presumptive evidence was obtained that the lactone was generated from a monohydroxydodecenoic acid triglyceride ester. Reducing the degree of protection of the supplement by including an equal amount of unprotected sunflower seed had no significant effect on the resulting lactone flavor in the cooked meat. The feeding of an undried, protected sunflower seed preparation brought about a highly significant reduction in yield of the lactone and in related flavor properties of the meat, compared to the flash‐dried preparation. This implicates the drying process in the development of the sweet flavor defect.