VOLATILE CONTENT AND SENSORY ATTRIBUTES OF SUPERCRITICAL CARBON-DIOXIDE EXTRACTS OF COOKED CHICKEN FAT

Volatile and sensory profiles were generated for extracts of cooked ch icken fat obtained with supercritical carbon dioxide at 10.3 MPa, 20.7 MPa, and 31.0 MPa at 40 degrees C. Volatiles (318 total) were quantit ated and 77 were identified. Concentrations of total volatiles, 7 comp ound classes, and 63 individual compounds were affected by treatments, generally increasing with decreasing extraction pressure. All extract s had higher concentrations than unextracted control. Total volatiles were concentrated 12-fold. Six sensory notes differed by treatment. Ch icken fat aroma and flavor intensities were greater for all extracts t han control and increased as pressure decreased. Total volatiles, 5 cl asses, and 42 individual compounds correlated with chicken fat aroma a nd/or flavor.