{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,26]],"date-time":"2026-08-26T23:41:56Z","timestamp":1787787716438,"version":"build-2784847793"},"reference-count":25,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2023,8,23]],"date-time":"2023-08-23T00:00:00Z","timestamp":1692748800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Natural Science Foundation of China","award":["32172338"],"award-info":[{"award-number":["32172338"]}]},{"name":"National Natural Science Foundation of China","award":["31671895"],"award-info":[{"award-number":["31671895"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>To comprehensively understand the volatile flavor composition of dry-rendered beef fat, solvent-assisted flavor evaporation (SAFE) with four extraction solvents (dichloromethane, pentane, ethyl ether, and methanol) combined with gas chromatography\u2013mass spectrometry (GC\u2013MS) and gas chromatography\u2013olfactormetry (GC\u2013O) were performed. GC\u2013MS analysis found 96 different volatile compounds in total using the four extraction solvents. According to the GC\u2013MS results and the heat map and principal component analysis (PCA), most of the volatile compounds resulted from dichloromethane and pentane extraction, followed by ethyl ether. Methanol extraction found a few volatile compounds of higher polarity, which was supplementary to the analysis results. Moreover, GC\u2013O analysis found 73 odor-active compounds in total using the four extraction solvents. The GC\u2013O results found that pentane and dichloromethane extraction had a significantly larger number of odor-active compounds than ethyl ether and methanol extraction. This indicated that pentane and dichloromethane were more effective solvents for the extraction of odor-active compounds than the other two solvents. Finally, a total of 15 compounds of odor-active values (OAVs) \u2265 1 were determined to be the key aroma compounds in the dry-rendered beef fat, including 2\u2013methyl\u20133\u2013furanthiol, 3\u2013methylthiopropanal, (E,E)\u20132,4\u2013nonadienal, 12\u2013methyltridecanal, and 1\u2013octen\u20133\u2013one.<\/jats:p>","DOI":"10.3390\/foods12173162","type":"journal-article","created":{"date-parts":[[2023,8,23]],"date-time":"2023-08-23T10:29:29Z","timestamp":1692786569000},"page":"3162","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":27,"title":["Characterization of Volatile Flavor Compounds in Dry-Rendered Beef Fat by Different Solvent-Assisted Flavor Evaporation (SAFE) Combined with GC\u2013MS, GC\u2013O, and OAV"],"prefix":"10.3390","volume":"12","author":[{"given":"Xuelian","family":"Yang","sequence":"first","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhaoyang","family":"Pei","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenbin","family":"Du","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianchun","family":"Xie","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,8,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"134904","DOI":"10.1016\/j.foodchem.2022.134904","article-title":"Sensory-directed establishment of sensory wheel and characterization of key aroma-active compounds for spicy tallow hot pot seasoning","volume":"405","author":"Yu","year":"2023","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1016\/j.foodchem.2018.12.082","article-title":"Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees","volume":"281","author":"Bueno","year":"2019","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"e15492","DOI":"10.1111\/jfpp.15492","article-title":"Characterization of specific volatile components in braised pork with different tastes by SPME-GC\/MS and electronic nose","volume":"45","author":"Da","year":"2021","journal-title":"J. Food Process. Pres."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Lioupi, A., Sampsonidis, I., Virgiliou, C., Papoti, V.T., Zinoviadou, K.G., Spyros, A., and Theodoridis, G. (2022). Optimisation of the HS-SPME\/GC-MS Approach by Design of Experiments Combined with Chemometrics for the Classification of Cretan Virgin Olive Oils. Metabolites, 12.","DOI":"10.3390\/metabo12020114"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"109551","DOI":"10.1016\/j.foodcont.2022.109551","article-title":"Effect of two types of thermal processing methods on the aroma and taste profiles of three commercial plant-based beef analogues and beef by GC-MS, E-nose, E-tongue, and sensory evaluation","volume":"146","author":"Zhang","year":"2023","journal-title":"Food Control."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"2403","DOI":"10.1021\/acs.jafc.6b04747","article-title":"Comparative Aroma Extract Dilution Analysis (cAEDA) of Fat from Tainted Boars, Castrated Male Pigs, and Female Pigs","volume":"66","author":"Gerlach","year":"2018","journal-title":"J. Agric. Food Chem."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Zhou, Q., Liu, S., Liu, Y., and Song, H. (2019). Comparative Analysis of Volatiles of 15 Brands of Extra-Virgin Olive Oils Using Solid-Phase Micro-Extraction and Solvent-Assisted Flavor Evaporation. Molecules, 24.","DOI":"10.3390\/molecules24081512"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"320","DOI":"10.1002\/ffj.3248","article-title":"Aromatic effect of fat and oxidized fat on a meat-like model reaction system of cysteine and glucose","volume":"30","author":"Yang","year":"2015","journal-title":"Flavour. Frag. J."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/j.foodchem.2017.01.011","article-title":"Volatile flavor constituents in the pork broth of black-pig","volume":"226","author":"Zhao","year":"2017","journal-title":"Food Chem."},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Onopiuk, A., Kolodziejczak, K., Szpicer, A., Marcinkowska-Lesiak, M., Wojtasik-Kalinowska, I., Stelmasiak, A., and Poltorak, A. (2022). The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers. Foods, 11.","DOI":"10.3390\/foods11131986"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"104378","DOI":"10.1016\/j.jfca.2021.104378","article-title":"Comparative analysis of aroma compounds in Chinese traditional dry-rendered fat by HS\/GC-IMS, SPME\/GC-MS, and SPME\/GC-O","volume":"107","author":"Li","year":"2022","journal-title":"J. Food Compos. Anal."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1002\/ffj.3621","article-title":"Characterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling","volume":"36","author":"Du","year":"2021","journal-title":"Flavour. Frag. J."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"e13503","DOI":"10.1111\/jfpp.13503","article-title":"Analysis of volatile compounds between raw and cooked beef by HS-SPME-GC-MS","volume":"42","author":"Wang","year":"2018","journal-title":"J. Food Process. Pres."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Li, Z., Ha, M., Frank, D., McGilchrist, P., and Warner, R.D. (2021). Volatile Profile of Dry and Wet Aged Beef Loin and Its Relationship with Consumer Flavour Liking. Foods, 10.","DOI":"10.3390\/foods10123113"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"1733","DOI":"10.1007\/s00217-022-04001-2","article-title":"Identification of key aroma-active compounds in beef tallow varieties using flash GC electronic nose and GC\u00d7 GC-TOF\/MS","volume":"248","author":"Wang","year":"2022","journal-title":"Eur. Food Res. Technol."},{"key":"ref_16","first-page":"435","article-title":"Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction","volume":"43","author":"Francisco","year":"2020","journal-title":"Quim. Nova."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"111385","DOI":"10.1016\/j.foodres.2022.111385","article-title":"Aroma compounds identified in cooked meat: A review","volume":"157","author":"Sohail","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"130365","DOI":"10.1016\/j.foodchem.2021.130365","article-title":"Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus \u00d7 Clarias gariepinus)","volume":"364","author":"Phetsang","year":"2021","journal-title":"Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"5847","DOI":"10.1021\/acs.jafc.9b01564","article-title":"Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography-Olfactometry-Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments","volume":"67","author":"Liu","year":"2019","journal-title":"J. Agric. Food Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"131111","DOI":"10.1016\/j.foodchem.2021.131111","article-title":"Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification","volume":"371","author":"Qi","year":"2021","journal-title":"Food Chem."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"4299","DOI":"10.1021\/acs.jafc.6b00160","article-title":"Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed","volume":"64","author":"Frank","year":"2016","journal-title":"J. Agric. Food Chem."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"112581","DOI":"10.1016\/j.foodres.2023.112581","article-title":"Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology","volume":"166","author":"Wan","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Cui, J., Wang, Y., Zhang, H., Li, J., Wang, Q., Yang, L., Zhang, H., Jin, Q., Wu, G., and Wang, X. (2022). Process Modelling and Simulation of Key Volatile Compounds of Maillard Reaction Products Derived from Beef Tallow Residue Hydrolysate Based on Proxy Models. Foods, 11.","DOI":"10.3390\/foods11192962"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1006\/fstl.1993.1035","article-title":"12-Methyltridecanal, a species-specific odorant of stewed beef","volume":"26","author":"Guth","year":"1993","journal-title":"LWT"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"10242","DOI":"10.1021\/acs.jafc.8b03297","article-title":"Aroma Compounds in Chicken Broths of Beijing Youji and Commercial Broilers","volume":"66","author":"Fan","year":"2018","journal-title":"J. Agric. Food Chem."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/17\/3162\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T20:40:30Z","timestamp":1760128830000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/17\/3162"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,8,23]]},"references-count":25,"journal-issue":{"issue":"17","published-online":{"date-parts":[[2023,9]]}},"alternative-id":["foods12173162"],"URL":"https:\/\/doi.org\/10.3390\/foods12173162","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,8,23]]}}}