By the use of mainly chromatographic and UV spectrophotometric techniques, 4 cis ‐ and 4 trans ‐heptenal (with a “green” odor, characterized in high dilution as tallowy, creamy, butterscotch‐like) and 2 trans ,6 cis ‐ and 2 trans ,6 trans ‐nonadienal (with a “green”‐cucumber‐like and a tallowy odor) were isolated from reverted beef and mutton tallow.
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Hoffmann et al. (1968) studied this question.
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