Distribution of volatile branched-chain fatty acids in perinephric fats of various red meat species.
作者： J. K. Ha , R. C. Lindsay
DOI:
关键词: Chromatography 、 Composition (visual arts) 、 Gas chromatography 、 Red meat 、 Adipose capsule of kidney 、 Biosynthesis 、 Aroma 、 Branched chain fatty acids 、 Animal fat 、 Biology
摘要: Caprine (goat), ovine (sheep), bovine (cow), equine (horse), porcine (pig), and cervine (deer) perinephric fats were quantitatively analyzed using a capillary column GC procedure for volatile fatty acids (C 4 -C 10 ), including even-, odd-, branched-chain members. Differences observed in the relative abundance of individual among fats, adequate concentrations present each to contribute their flavors. Highly characterizing aromas provided by 4-ethyloctanoic acid 4-methyloctanoic caprine
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