ISOLATION AND IDENTIFICATION OF VOLATILES AND CONDENSABLE MATERIAL INRAW BEEF WITH SUPERCRITICAL CARBON-DIOXIDE EXTRACTION

The purpose of this study was to identify the volatiles in raw beef th at were isolated using supercritical carbon dioxide (SC-CO2) extractio n. The extraction produced two kinds of samples: a noncondensable vola tile fraction that was concentrated from the CO2 on an adsorbent (Tena x TA) and a condensed lipid fraction. The lipid fraction was heated su bsequent to CO2 extraction to produce additional volatiles. The noncon densable fraction produced beef-like aroma. The compounds in this frac tion were desorbed from the Tenax directly into a GC/FID or GC/mass sp ectrometer. Lipid fractions were analyzed by direct headspace sampling , also using GC and GC/mass spectrometry. Eighty-six compounds were id entified in noncondensable fractions and 59 compounds in lipid headspa ce samples. Twenty-six compounds were common to both fractions.