Beef fat was fractionated using supercritical carbon dioxide at 40°C and pressures from 10.3–27.6 MPa. Fractions were analyzed for volatile content using purge and trap gas chromatography. One hundred six volatiles were identified. The concentrations of straight or branched‐chain hydrocarbons, aldehydes, ketones, olefins, enals, lactones, and total volatiles were significantly influenced by extraction conditons. The control contained the least volatiles in each class analyzed. Total volatiles were concentrated over controls by 10–100 fold depending on treatment, with lowest pressure extraction conditions yielding highest concentrations of volatiles.
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MERKLE et al. (1994) studied this question.
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