Volatile Content and Sensory Attributes of Supercritical Carbon Dioxide Extracts of Cooked Chicken Fat

Volatile and sensory profiles were generated for extracts of cooked chicken fat obtained with supercritical carbon dioxide at 10.3 MPa, 20.7 MPa, and 31.O MPa at 40°C. Volatiles (318 total) were quantitated and 77 were identified. Concentrations of total volatiles, 7 compound classes, and 63 individual compounds were affected by treatments, generally increasing with decreasing extraction pressure. All extracts had higher concentrations than unextracted control. Total volatiles were concentrated 12‐fold. Six sensory notes differed by treatment. Chicken fat aroma and flavor intensities were greater for all extracts than control and increased as pressure decreased. Total volatiles, 5 classes, and 42 individual compounds correlated with chicken fat aroma and/or flavor.