Volatile lipid-derived components concentration

Isolation and Concentration of Volatile Lipid-Derived Components... 

Virtually all volatile aromatic and flavorsome lipid-derived compounds are analyzed using gas chromatography-mass spectrometry (GC-MS). The components of interest are isolated initially, concentrated, then injected onto a suitable capillary column and detected using a mass spectrometer. 

A series of alcohols (C4 - Cll) were identified in the tail meat. Odor threshold concentrations were generally higher for alcohols than the aldehyde counterparts. Except for 1-pentanol, the remainder of alcohol peaks were very small and might not be significant in overall arctna of boiled crayfish tail meat. Josephson et al. (23-25) found l-octen-3-ol, an enzymatic reaction product derived from lipids, to be one of the volatile ccxnponents widely distributed in fresh and saltwater fish. The compound 2-butoxyethanol identified in crayfish tail meat (3) has been reported in beef products (26-27). GC aroma perception of standard 2-butoxyethanol gave a spicy and woody note, hence this compound could be an important flavor component of the boiled crayfish tail meat. 

Numerous techniques have been developed to isolate and concentrate aroma compounds derived from lipids or other components, from other constituents than dairy foods. The most widely used methods are based on volatility and/or solubility. 

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