Heat-induced changes of lard and formation of volatile compounds

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  • WATANABE Kenji
    Laboratory of Food Science and Technology (Animal Products), Faculty of Agriculture, Nagoya University
  • SATO Yasushi
    Laboratory of Food Science and Technology (Animal Products), Faculty of Agriculture, Nagoya University

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  • ラードの加熱による変化と揮発性成分の生成について
  • ラード ノ カネツ ニ ヨル ヘンカ ト キハツセイ セイブン ノ セイセイ ニ ツイテ エイブン

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Lard was heated at 170-175°C under bubbling with air for 0-0.5, 0.5-1.0, 1.0-2.0, 2.0-4.0, 4.0-8.0 and 8.0-14.0hr unconseqently. The volatile degradated products developed in each heating-period were fractionated into the neutral compounds, acidic compounds and lactones. These compounds were identified by gas chromatography and sometimes by gas chromatographymass spectrometry. The oxidative deterioration of the heated lard was characterized by the chemical and physical analyses. The main compounds developed in each heating-period were pentanal, hexanal, heptanal, pentanol, octanal, 2-heptenal, nonanal, 2-decenal and 2-undecenal in neutral compounds, and hexanoic, octanoic and nonanoic acids in acidic compounds. The rate of their productions was different in every heating-periods.Gamma-hexalactone, γ-heptalactone, γ-octalactone, γ-nonalactone, δ-decalactone, δ-dodecalactone were present in the deep fried odor, and it was found that gamma isomers were predominantly, especially in the later stage of heating-periods in which oxidative deterioration progressed severe.

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