Tallowy

Stearin-saure, /. stearic acid, -seife, /. stearin soap, common soap, steatinifich, a. tallowy. 

The concentrations of aldel des extracted in fraction FI at 207 bar/lS0°C were 3 to 8 times higher than those extracted at 345 bar/50°C The concentrations of 2,4-dienaIs which are responsible for the deep-fat fried odor of mai fiits and oils 14) were very high compared to similar compounds found in beef fat, and they were concentrated up to 34-fold in firaction FI compared to non-extracted control. 2,4-Decadienal (E,E) is an apparent precursor of 2-pentylpyridine, and it has also been found that the 2,4-dien contribute to fatty, oUy and tallowy odor of fats 36). 

Fatty, tallowy, green [57, 58, 65, 69] Green, metallic, fatty [57, 58, 65] Soapy, fatty, green [57]... 

Bakery products merit brief mention here since they are chiefly dairy in nature. As would be expected, the high-fat-content foods develop the characteristic tallowiness. Bread, on the other hand, is quite oblivious to radiation damage. 

The overwhelming consideration in regard to lipid deterioration is the resulting off-flavors. Aldehydes, both saturated and unsaturated, impart characteristic off-flavors in minute concentrations. Terms such as painty, nutty, melon-like, grassy, tallowy, oily, cardboard, fishy, cucumber, and others have been used to characterize the flavors imparted by individual saturated and unsaturated aldehydes, as well as by mixtures of these compounds. Moreover, the concentration necessary to impart off-flavors is so low that oxidative deterioration need not progress substantially before the off-flavors are detectable. For example, Patton et al (1959) reported that 2,4-decadienal, which imparts a deep-fried fat or oily flavor, is detectable in aqueous solution at levels approaching 0.5 ppb. 

Time-temperature relationships have been established by various workers as being optimum for preventing or retarding the development of oxidized flavors in dairy products cream, 88 °C for 5 min condensed milk, 76.5°C for 8 min dry whole milk, preheated at 76.5°C for 20 min and frozen whole milk, 76.5°C for 1 min (Parks 1974). Few, if any, instances of a tallowy flavor have been reported in evaporated... 

Comparative studies by Forss and co-workers (1960A.C) on the fishy, tallowy, and painty flavors of butterfat tended to emphasize the importance of the relative and total carbonyl contents in dairy products with different off-flavors. These researchers showed that three factors distinguished painty and tallowy butterfat from fishy butterfat. First, there was a relative increase in the n-heptanal, re-octanal, n-non-... 

Forss, D. A., Dunstone, E. A. and Stark, W. 1960C, The volatile compounds associated with tallowy and painty flavours in butterfat. J. Dairy Res. 27, 381-387. 

Roasting of white sesame seeds resulted in a material exhibiting an intense roasty, sweet, burnt odor. On the contrary, in the overall odor of black seeds roasted under die same conditions a tallowy, fatty note was predominant, besides the roasty odor. The results of a... 

The alert panel supervisor will also come to know about each regular panelist s ability to detect the many off-flavors that could possibly occur in citrus products. Of primary concern, other than the common sweet and sour flavor attributes, are the panelists abilities to specifically identify (a) bitterness (naringin and/or limonin induced), (b) heated, processed or pumpout off-flavor, (c) excess peel oily, (d) excess and/or poor essency flavor, and (e) the following off-flavors cardboard, tallowy, castor oil, diacetyl or buttermilk, green or immature, overmature or stale fruit, and spoiled fruit. 

Two related hypotheses have been suggested to explain the occurrence of this off-flavor. Blair and co-workers (50) suggested that tallowiness and malodor are of biochemical origin and represent stages in the biosynthesis of lipid from sugar. 

Forss et al. (1960a,c) compared the qualitative and quantitative distribution of carbonyl compounds in dairy products with fishy, tallowy or painty off-flavor. Total content of volatile carbonyl compounds was approximately 10 times greater in the tallowy and 100 times greater in the painty butterfat than in fishy butterfat. Tallowy butterfat contained greater amounts of -heptanal, -octanal, -nonanal, 2-heptanone 2-heptenal and 2-nonenal, while painty butterfat contained greater amounts of K-pentanal and C5 to C10 alk-2-enals. 

Krukovsky, V.N., Guthrie, E.S. 1945. Ascorbic acid oxidation, a key factor in the inhibition or promotion of the tallowy flavor in milk. J. Dairy Sci. 28, 565-579. 

Milk Products. Cardboardy or metallic or tallowy flavors resulting from oxidative changes in the cream fraction of cows milk are distasteful in fluid milk and dairy products. These flavors develop more intensely in certain lots of fluid milk when the cows are fed dry rations. 

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