抄録
Pork fat was heated at 160-170°C for 3 hr under bubbling with air, and the volatile compounds were collected in the cold trap. After the acidic compounds were removed from the volatile compounds by extraction with 3% aqueous sodium carbonate solution, lactones were obtained from the nonacidic compounds by saponification. Gas chromatographic analyses of lactones were carried out on the PEG-20M and Apiezon L packed columns, and then each lactone was fractionated by repeated gas chromatography. Each isolated lactone was identified by infrared spectrometry, and also three major lactones were identified by mass spectrometry. Consequently, γ-C5-C12 and δ-C9, δ-Cl0, δ-C12 and δ-C14 lactones were found in the flavor of heated pork fat. Gamma-lactones, especially γ-C7, γ-C8 and γ-C9, were predominant in the flavor, and unsaturated lactones were not detected. Mechanisms for the formation of the lactones were discussed.
