Concentration and identification of volatile compounds from heated beef fat using supercritical carbon dioxide extraction-gas liquid chromatography/mass spectrometry

Beef fat heated at 100 o C was fractionated with supercritical CO 2 into six fractions at 207 bar/50 o C and 345 bar/50 o C. The volatile compounds generated were analyzed by gas liquid chromatography and gas liquid chromatography/mass spectrometry. The concentration of volatiles from fractionated beef fat was higher in fractions extracted at 207 bar than in those extracted at 345 bar. The beef odor intensity gradually decreased from fraction 1 to fraction 6, requiring from 1 to 6 kg of CO 2