# Optimization and Preparation of Tallow with a Strong Aroma by Mild Oxidation
## 2 Results and Discussion
### SPME-GC-MS Analysis Results of Oxidized Melled Tallow under Different Conditions
** & **CAS** & **Component** & **R1\({}^{\ast}\)** & **Odor** & **18 L/h** & **48 L/h** & **78 L/h** & **108 L/h** & **138 L/h** \\ \hline \multicolumn{8}{c}{Aldehydes} \\
1 & 590-86-3 & 3-methylbutanal & 941 & earthty & \(32.37\pm 2.37\) \({}^{\ast}\) & \(33.60\pm 3.96\) \({}^{\ast}\) & \(21.59\pm 0.31\)\({}^{\ast}\) & \(31.09\pm 0.03\)\({}^{\ast}\) & \(14.60\pm 0.96\)\({}^{\ast}\) \\
2 & 110-62-3 & 1-pentanal & 962 & almond & \(30.53\pm 7.07\) \({}^{\ast}\) & \(28.05\pm 5.88\) & \(11.09\pm 0.79\) \({}^{\ast}\) & \(45.89\pm 9.92\) \({}^{\ast}\) & \(9.78\pm 108\)\({}^{\ast}\) \\
3 & 66-25-1 & 1-hexanal & 1063 & grassy & \(85.83\pm 14.69\) \({}^{\ast}\) & \(112.29\pm 24.13\)\({}^{\ast}\) & \(53.94\pm 10.72\)\({}^{\ast}\) & \(186.10\pm 33.47\)\({}^{\ast}\) & \(46.58\pm 6.24\)\({}^{\ast}\) \\
4 & 111-71-7 & 1-heptanal & 1182 & fatty & \(40.90\pm 3.83\) \({}^{\ast}\) & \(88.09\pm 21.79\)\({}^{\ast}\) & \(22.66\pm 4.08\)\({}^{\ast}\) & \(118.91\pm 9.93\)\({}^{\ast}\) & \(28.81\pm 2.06\)\({}^{\ast}\) \\
5 & 184-13-0 & 1-octanal & 1274 & fatty & \(21.81\pm 1.19\) \({}^{\ast}\) & \(40.42\pm 1.10\)\({}^{\ast}\) & \(11.41\pm 0.60\)\({}^{\ast}\) & \(62.87\pm 5.90\)\({}^{\ast}\) & \(22.60\pm 22.32\)\({}^{\ast}\) \\
6 & 18829-55-5 & (_E_)-2-heptanal & 1309 & fatty & ND & \(23.97\pm 5.34\) \({}^{\ast}\) & \(14.01\pm 0.04\)\({}^{\ast}\) & \(41.31\pm 1.45\)\({}^{\ast}\) & \(21.30\pm 1.54\)\({}^{\ast}\) \\
7 & 124-19-6 & 1-nonanal & 1378 & fresh & \(33.78\pm 8.71\) \({}^{\ast}\) & \(60.76\pm 0.70\)\({}^{\ast}\) & \(29.42\pm 0.76\)\({}^{\ast}\) & \(112.82\pm 4.04\)\({}^{\ast}\) & \(55.97\pm 5.05\)\({}^{\ast}\) \\
8 & 2548-870 & 1-c2-octanal & 1413 & cucumber & \(2.86\pm 0.64\) \({}^{\ast}\) & \(7.27\pm 1.79\)\({}^{\ast}\) & \(5.42\pm 2.9\)\({}^{\ast}\) & \(14.71\pm 0.37\)\({}^{\ast}\) & \(75.93\pm 0.68\)\({}^{\ast}\) \\
9 & 100-52-7 & benzaldehyde & 1504 & nutty & \(20.66\pm 6.36\)\({}^{\ast}\) & \(9.49\pm 4.68\)\({}^{\ast}\) & \(61.13\pm 3.1\)\({}^{\ast}\) & \(9.02\pm 0.36\)\({}^{\ast}\) & \(5.97\pm 0.77\)\({}^{\ast}\) \\
10 & 18829-56-6 & (_E_)-2-nonenal & 1518 & cucumber & ND & \(7.88\pm 0.26\)\({}^{\ast}\) & \(8.01\pm 2.24\)\({}^{\ast}\) & \(18.68\pm 1.20\)\({}^{\ast}\) & \(9.21\pm 1.91\)\({}^{\ast}\) \\
11 & 3918-31-3 & 1-c2-decenal & 1639 & fatty & ND & ND & ND & \(20.57\pm 2.17\) & \(22.21\pm 6.56\) \\
12 & 2463-77-6 & 2-undecenal & 1730 & orange & ND & ND & ND & \(4.66\pm 3.59\) & \(7.37\pm 1.38\) \\
13 & 25152-84-5 & (_E,_E_)-2-4- & & & & & & & & \\  & & decadical & 1744 & fried & ND & ND & ND & \(5.11\pm 0.28\) & \(3.32\pm 0.18\) \\
14 & 122-40-7 & \({}^{\circ}\) & pentyl cinnamaldehyde & 2245 & floral & ND & ND & ND & \(30.97\pm 9.81\) & \(23.82\pm 0.73\) \\ \hline \multicolumn{8}{c}{Sours} \\ \hline
15 & 64-19-7 & acetic acid & 1440 & sour & \(110.03\pm 5.23\)\({}^{\ast}\) & \(177.73\pm 10.71\)\({}^{\ast}\) & \(63.92\pm 1.65\)\({}^{\ast}\) & \(177.18\pm 13.18\)\({}^{\ast}\) & \(82.10\pm 5.34\)\({}^{\ast}\) \\
16 & 79-09-49 & propane acid & 1529 & sour & \(14.51\pm 0.87\)\({}^{\ast}\) & \(25.38\pm 2.92\)\({}^{\ast}\) & \(12.56\pm 2.76\)\({}^{\ast}\) & \(20.55\pm 1.16\)\({}^{\ast}\) & \(11.99\pm 3.36\)\({}^{\ast}\) \\
17 & 503-74-2 & 3-methyl butylvac & 1680 & sweaty & \(109.05\pm 2.33\)\({}^{\ast}\) & \(42.32\pm 2.84\)\({}^{\ast}\) & \(30.63\pm 1.03\)\({}^{\ast}\) & \(60.72\pm 10.95\)\({}^{\ast}\) & \(10.82\pm 0.95\)\({}^{\ast}\) \\
18 & 79-31-2 & 2-methyl-hexanoic acid & 1700 & fruily & \(128.79\pm 2.10\)\({}^{\ast}\) & \(36.48\pm 2.76\)\({}^{\ast}\) & \(38.40\pm 0.71\)\({}^{\ast}\) & \(59.17\pm 8.99\)\({}^etc. At the same time, it added many ketone substances, such as 2-octanone (earthy), 2-nonone (refreshing), 2-decanone (orange peel), etc.