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旨在为复合风味牛油基火锅油产品的开发提供依据，以牛油和巴沙硬脂为原料，在不同温度（80、100、120 ℃）下熬制不同时间（20、40、60 min）制备牛油基火锅油，采用电子鼻和顶空固相微萃取气相色谱-质谱联用技术分析不同熬制条件下牛油基火锅油的挥发性风味物质组成与含量，以及其理化性质和感官品质，考察熬制条件对牛油基火锅油品质的影响。结果表明：火锅油中的挥发性风味物质主要由萜烯类、烃类、醇类、酯类、醛类、酮类及其他类化合物组成，挥发性风味物质总数量在79~109之间，关键挥发性风味物质有10种，主要为萜烯类和醛类化合物，其中不良风味物质(E)-2-壬烯醛对熬制温度为120 ℃的火锅油风味贡献最大，与未经过熬制的牛油-巴沙硬脂火锅油的相同；而以鸡香和鸡油味为风味特征的(E,E)-2,4-癸二烯醛对熬制温度为80、100 ℃的火锅油风味贡献最大，且在100 ℃下熬制60 min制备的火锅油的(E)-2-壬烯醛的相对气味活性值（ROAV）最低〔在检出（E）-2-壬烯醛的所有火锅油中〕；熬制条件对火锅油样脂肪酸组成及含量没有显著影响；不同熬制温度下熬制60 min内，火锅油的酸值（KOH）（< 1.40 mg/g ）无显著变化，而过氧化值在80、100 ℃下随熬制时间的延长先升高后降低，在120 ℃时呈下降趋势，但均符合DBS50/022—2021要求；120 ℃下熬制60 min的火锅油全氧化值和茴香胺值明显高于80 ℃和100 ℃的；随熬制时间的延长和熬制温度的升高，火锅油的颜色越深；经风味、色泽、外观、黏性/硬度等感官评价，100 ℃熬制60 min的火锅油总体感官得分较高。综上，在100 ℃下熬制60 min制备的牛油基火锅油的综合品质较佳，可作为适宜的牛油基火锅油的熬制条件。Aming to provide a basis for the development of multi-flavor tallow-based hotpot oil products,tallow-based hotpot oil was prepared by decoction of tallow and Pangasius bocourti stearin under different temperatures (80, 100, 120 ℃) for different times (20, 40, 60 min). Electronic nose and headspace solid phase microextraction-gas chromatography-mass spectrometry were used to analyzed the composition and content of volatile flavor substances, physicochemical properties and sensory quality of the tallow-based hotpot oil under different decoction conditions, so as to investigate the influence of decoction conditions on the quality of tallow-based hotpot oil. The results showed that the volatile flavor substances in hotpot oil were mainly composed of terpenes, hydrocarbons, alcohols, esters, aldehydes, ketones and other compounds, and the total number of volatile flavor substances was 79-109,in which ten kinds was key volatile flavor substances, mainly terpenes and aldehydes. The bad flavor substance (E) -2-nonenal contributed the most to the overall flavor of hotpot oil with a decoction temperature of 120 ℃, and it was the same as the hotpot oil without decoction.(E, E)-2, 4-decadienal characterized by chicken flavor and chicken oil flavor contributed the most to the overall flavor of hotpot oil with decoction temperature of 80, 100 ℃, and the lowest relative odour activity value(ROAV) of (E) -2-nonenenal was found in the hotpot oil prepared under the conditions of decoction time 60 min and decoction temperature 100 ℃ (among all hotpot oils in which (E)-2-nonenenal was detected).The decoction conditions had little influence on the fatty acid composition and content of the hotpot oil. The acid values of all the hotpot oils were less than 1.40 mgKOH/g within 60 min of decoction, the peroxide value increased first and then decreased with the increase of decoction time at 80 ℃ and 100 ℃, and showed a decreasing trend at 120 ℃, but both were in line with the requirements of DBS50/022-2021. The full oxidation value and anisidine value of the hotpot oil decocted at 120 ℃ for 60 min were significantly higher than that at 80 ℃ and 100 ℃. With the extension of decoction time and the increase of decoction temperature, the color of hotpot oil became darker. The sensory evaluation of flavor, color, appearance, viscosity/hardness showed that the overall sensory score of hotpot oil decocted at 100 ℃ for 60 min was higher. To sum up, the comprehensive quality of the tallow-based hotpot oil prepared at 100 ℃ for 60 min is better, which can be used as a suitable decoction condition of the tallow-based hotpot oil.

为解决牛油火锅底料夏季软化形变及轻微化油问题，对酯交换法制备的高硬度牛油的基本理化指标、脂肪酸组成及含量、硬度、固体脂肪含量（SFC）进行了分析，并与老火锅牛油、混合牛油（由棕榈油和老火锅牛油以质量比1∶ 1混合而成）进行了对比。结果表明：3种牛油在基本理化指标上存在一定差异；3种牛油脂肪酸组成一致，各脂肪酸含量有明显差异；4 ℃时混合牛油的硬度最高，20～40 ℃时高硬度牛油的硬度最高，且随着温度的升高，高硬度牛油的硬度变化最小；温度超过10 ℃时，高硬度牛油的SFC最高，且随着温度的升高，其SFC下降速率最低。综上，高硬度牛油可以更好地保持牛油火锅底料在货架期的外观形态。In order to solve the problems of softening deformation and slight oil melting of beef tallow hotpot seasoning in summer, the basic physicochemical indexes, fatty acid composition and content, hardness and solid fat content (SFC) of high hardness beef tallow prepared by transesterification were analyzed and compared with old hotpot beef tallow and mixed beef tallow (mixed by palm oil and old hotpot beef tallow at a mass ratio of 1∶ 1). The results showed that there were some differences in the basic physicochemical properties of the three types of beef tallow. The fatty acid composition of the three types of beef tallow was consistent, but the content of each fatty acid was significantly different. The hardness of the mixed beef tallow was the highest at 4 ℃, and the hardness of the high hardness beef tallow was the highest at 20-40 ℃. With the increase of temperature, the hardness of the high hardness beef tallow changed the least. The SFC of the high hardness beef tallow was the highest over 10 ℃, and the SFC decline rate was the lowest with the increase of temperature. In summary, high hardness beef tallow can better maintain the appearance of the beef tallow hotpot seasoning during the shelf life.

The moisture distribution and key volatile flavor compounds of beef tallow from Qinchuan cattle roasted for different periods were analyzed by low field-nuclear magnetic resonance (LF-NMR) spectroscopy and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that the L* value significantly decreased (P 0.05), while the proportion of immobile water first increased and then decreased, and the proportion of free water showed an overall downward trend (P > 0.05). The relaxation time T23 and T24 showed a significant decreasing trend as roasting time increased (P < 0.05), indicating that the binding between water molecules and macromolecular substances such as protein and lipid became tighter. Beef tallow samples roasted for different periods could be effectively distinguished by electronic nose and the roasting process had a significant effect on the contents of alcohols, aromatic compounds, terpenes, and organic sulfur compounds in beef tallow according to principal component analysis (PCA) of the electronic nose data. A total of 95 volatile compounds were identified in all samples. The contents of 1-methoxy-2-propanol, 1-octene-3-ol, hexanal, nonanal, acetic acid, nonanoic acid, and acetamide were relatively higher in each sample, whereas ketones, heterocycles and amine compounds occurred mostly in the later stages of roasting. In total 19 key aroma components were identified based on odor activity value (OAV) and most of the substances have the largest OAV at 12 min of roasting.

To smelt beef tallow by using 1 000 kg as the mass of each sample of beef fat, and the fatty acid composition of the obtained butter including perirenal fat, abdominal fat and segmented fat was analyzed by gas chromatography (GC), and the volatile flavor components were detected by gas chromatography-olfactory mass spectrometry (GC-O-MS). The results showed that the saturated fatty acids (SFA) of the three kinds of beef tallow were mainly palmitic acid and stearic acid, and the unsaturated fatty acids (UFA) were mainly oleic acid. In addition, there was no significant difference (P>0.05) in palmitic acid content among three kinds of beef tallow. Although there were no significant differences in the stearic acid and oleic acid contents between perirenal tallow and belly tallow (P>0.05), there were significant differences in the stearic acid and oleic acid contents between partitioned tallow and waist oil and belly tallow (P

为了开发消费者喜爱的牛油产品，对两种牛油（老火锅牛油与浓香牛油）的感官特征及其相关的风味物质进行了分析。采用适合项勾选法（CATA）探究两种牛油的感官特征，并分析了感官属性与喜好度之间的关系。通过固相微萃取-全二维气相色谱-质谱联用法（SPME-GC×GC-MS）测定两种牛油的挥发性风味物质含量，并采用气味活度值（OAV）确定关键风味物质。结果表明：浓香牛油的“肉香味”“焦香味”“干草味”和“蘑菇味”更突出，老火锅牛油的“脂香味”“膻味”和“腥味”更突出；老火锅牛油与浓香牛油中共检出80种挥发性风味物质，根据OAV分别鉴定出13、10种关键风味物质，这些关键风味物质呈现的香气特征与感官特征分析结果一致。开发牛油产品时，增加产品的“奶香味”“清新味”与“肉香味”，均可提高消费者喜好度。In order to develop the favorite beef tallow products of consumer, the sensory characteristics of different technological beef tallow （fragrant beef tallow and hot pot beef tallow） and the volatile compounds related to its sensory characteristics were analyzed, Check-all-that-apply was used to evaluate the sensory characteristics of the two beef tallow, and the relationship between sensory attributes and consumer preference was analyzed. Meanwhile, the contents of the volatile compounds of the two beef tallow were determined using solid phase micro-extraction-comprehensive two-dimensional gas chromatography-mass spectrometry,then the key flavor compounds were identified by odor activity value(OAV).The results showed that meat, fried, hay and mushroom were more prominent in fragrant beef tallow, while fat, cowy and raw were more prominent in hot pot beef tallow. A total of 80 volatile compounds were detected in hot pot beef tallow and fragrant beef tallow, and 13 and 10 key volatile compounds were identified according to OAV, respectively. And the aroma profiles presented by key volatile compounds were consistent with the results of sensory characteristics. When developing beef tallow products, increasing the creamy, freshness and meat flavor of the products can improve consumer preference.

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为保障牛油的食用安全和风味品质，以被邻苯二甲酸二正丁酯（DBP）和邻苯二甲酸二（2-乙基）己酯（DEHP）污染的生牛脂为原料，对其进行炼制，考察炼制条件对牛油中DBP和DEHP含量的影响，采用电子鼻分析炼制条件对牛油风味的影响。结果表明：牛油中DBP、DEHP含量随炼制温度、炼制时间、炼制压力和加水量的变化表现出不同的变化规律，适宜炼制条件为炼制温度120~140 ℃、炼制时间10~15 min、炼制压力-0.02 MPa、加水量2 mL/100 g，在此条件下炼制的牛油DBP和DEHP含量较低且稳定；氮氧化合物、硫化物、萜类化合物、短链烷类、醇醚醛酮类化合物是牛油的主要风味成分。通过线性判别分析可知，加水量、炼制压力、炼制时间对牛油风味影响较大。 In order to ensure the edible safety and flavor quality of tallow,the refining of raw beef fat contaminated with di-n-butyl phthalate (DBP) and di(2-ethyl)hexyl phthalate (DEHP) was carried out to investigate the effects of refining conditions on the contents of DBP and DEHP in tallow, and the effects of refining conditions on the flavor of tallow were analyzed by electronic nose. The results showed that the contents of DBP and DEHP in tallow changed differently with the changes of refining temperature, refining time, refining pressure and water-adding amount. The suitable refining conditions were refining temperature 120-140 ℃, refining time 10-15 min, refining pressure -0.02 MPa, water-adding amount 2 mL/100 g. Under these conditions,the contents of DBP and DEHP were low and stable. Nitrogen oxides, sulfides, terpenoids, short chain alkanes, alcohol, ethers, aldehydes and ketones were the main flavor components of tallow. Through linear discriminant analysis, it could be seen that the water-adding amount, refining pressure and refining time had a greater impact on the flavor quality of tallow.

Objective: This study aimed to analyze the impact of the addition of GMS and the cooling temperature on crystallization behavior of the beef tallow during the production process of beef tallow-hot pot seasoning. Methods: Exploring by measuring the hardness, solid fat content （SFC）, color, and isothermal crystallization kinetic parameters of the beef tallow in the beef tallow-hot pot seasoning. Results: When the GMS addition exceeded 1.5%, the hardness of the beef tallow increased related to the amount of GMS, without significant impact on the SFC. Meanwhile, as he cooling temperature decreases, the hardness and SFC of the beef tallow showed an increasing trend. The difference was significant at the temperature range of 0~-15 ℃, and insignificantat -15~-25 ℃; In addition, the fitting results of the isothermal crystallization curve and Avrami equation reveal the significant effects of GMS addition and cooling temperature on the crystallinity property of beef tallow. Conclusion: The optimization of GMS addition and cooling temperature can achieve the adjustment of hardness, color, and cooling time of beef tallow-hot pot seasoning to improve the competitiveness and energy consumption.

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Objective: This study aimed to increase the added value of Yanbian yellow cattle fat. Methods: Using immobilized lipase Lipozyme RM IM as a catalyst, and tallow fatty acid ethyl ester （self-made by ethanol hydrolysis） and glycerol as raw materials to prepare 1,3-diglyceride, using nuclear magnetic resonance to investigate the effect of lipase addition, substrate molar ratio, reaction time and reaction temperature on the content of 1,3-diglyceride in the crude reaction mixture. The changes in fatty acid composition of the tallow and diglyceride products was clarified before and after the alcoholysis and transesterification. Results: The best conditions for the synthesis of 1,3-diglycerides were the addition of 1% （mass fraction） of lipase Lipozyme RM IM, with the molar ratio of substrate of 2∶1, and reaction for 6 h, at 50 ℃. Under the control of those conditions, the production rate of 1,3-diglycerides was 72.5%, and the yield of glycerides was 77%; the purity increased to 90.79% after purification. After testing, compared with crude oil （flavored tallow）, the content of linoleic acid and oleic acid in the diglyceride product increased by 13.65% and 6.47%, respectively, and the degree of saturation decreased by 7.17%. Conclusion: the preparation of 1,3-diglycerides from Yanbian Yellow Cattle fat changes not only the glyceride structure, but also the fatty acid composition of cattle fat and reduces the saturation. This experiment enables the high-quality utilization of Yanbian Yellow Cattle fat.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)