The volatile compounds from beef fats heated under the cooking condition-145°C, l0 min-were isolated, and nonacidic compounds separated from them were further fractionated into five fractions by silicic acid column chromatography. The odor of nonacidic compounds significantly resembled the heated flavor of beef fats. Several carbonyl compounds, hydrocarbons, alcohols, lactones and pyrazine compounds in the fractionated compounds were identified with the techniques of gas chromatography and gas chromatography-mass spectrometry. Their possible contribution to the heated beef fat flavor was discussed. The typical heated flavor could probably be ascribed to a proper combination of aldehydes, ketones, esters and sulfur-containing compounds.
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Watanabe et al. (1971) studied this question.