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. 2022 Apr 6;12(4):332. doi: 10.3390/metabo12040332

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Analysis of aroma components generated from beef tallow by dynamic headspace–gas chromatography–mass spectroscopy. (a) Composition of the main functional groups of odorants in beef tallow. The bar graph shows the total intensity the summed intensities of detected compound peaks as classified by functional group. (b–e) Composition of lactone produced from beef tallow extracted from intermuscular fat of Japanese Black cattle. The pie chart shows the lactones produced by Fats, Marble, and Muscle. All graphs show the mean of the values obtained from three analyses.