Analysis of the Fatty Acids and Volatile Flavor Compounds in Oxidized Sheep Bone Oil
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Abstract:
The fatty acid composition and volatile flavor compounds in oxidized and non-oxidized sheep bone oil were analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The relative odor activity value (ROAV) was used to evaluate the contributions of volatile flavor compounds to the overall flavor of sheep bone oil. In addition, the cluster analysis (CA) method was also employed to identify the characteristic volatile flavor compounds in oxidized sheep bone oil. Seven fatty acids were identified in sheep bone oil, including three saturated fatty acids and four unsaturated fatty acids, and oxidation led to a significantly lower linoleic acid content in oxidized sheep bone oil (P ＜ 0.05) than in non-oxidized sheep bone oil. Trans-2-enal and trans ,trans-2,4-dienal were the major volatile flavor compounds in sheep bone oil. There were 22 additional volatile flavor compounds found in sheep bone oil after oxidation. The total peak area of the flavor compounds in oxidized sheep bone oil was more than four times larger than that of non-oxidized sheep bone oil. The linoleic acid oxidation product trans-2-nonenal was the most critical volatile flavor compound in oxidized sheep bone oil. The oxidization process could increase the content of numerous flavor compounds in sheep bone oil and improve the fat flavor．
