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Biochemical analysis reveals distinct levels of enol-ether aldehydes across bovine fats, indicating that neutral lipids harbor structural aldehydogenic components.
Phospholipid-free milk fat, beef tallow, and ox heart fat contain approximately 50 (calculated as tetradecanal), 65, and 1000 mg per kg (calculated as hexadecanal), respectively, of aldehydes. The aldehydes are bound as enol-ethers, and are located mostly in the α-position of the glycerol molecule. A sample of milk fat was found to contain 45 mg per kg glycerol ether (calculated as chimyl alcohol).
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Schogt et al. (1960) studied this question.
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