# 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** & **RI**\({}^{\ast}\) & **Odor** & **120 \({}^{\circ}\)C** & **130 \({}^{\circ}\)C** & **140 \({}^{\circ}\)C** & **150 \({}^{\circ}\)C** & **160 \({}^{\circ}\)C** \\ \hline \multicolumn{1}{c}{Aldehydes} & & & & & & & & & \\
1 & 110-62-3 & 1-pentanal & 962 & almond & \(72.27\pm 12.26\,^{\ast}\) & \(36.91\pm 1.25\,^{\circ}\) & \(33.63\pm 1.28\,^{\circ}\) & \(35.22\pm 1.65\,^{\circ}\) & \(28.91\pm 2.36\,^{\circ}\) \\
2 & 66-25-1 & 1-pentanal & 1063 & grassy & \(153.27\pm 24.55\,^{\circ}\) & \(97.36\pm 2.85\,^{\circ}\) & \(68.75\pm 1.79\,^{\circ}\) & \(102.44\pm 4.27\,^{\circ}\) & \(88.99\pm 8.96\,^{\circ}\) \\
3 & 111-71-7 & _(E)_-2-pentanal & 1128 & fruity & \(149.27\pm 25.83\,^{\circ}\) & \(49.93\pm 2.93\,^{\circ}\) & \(34.39\pm 0.34\,^{\circ}\) & \(35.92\pm 1.39\,^{\circ}\) & \(42.20\pm 4.36\,^{\circ}\) \\
4 & 6728-26-3 & 1-heptanal & 1182 & fatty & \(293.27\pm 51.27\,^{\circ}\) & \(154.71\,^{\circ}\) & \(6.97\,^{\circ}\) & \(129.87\pm 5.25\,^{\circ}\) & \(263.81\pm 0.88\,^{\circ}\) & \(173.38\pm 19.54\,^{\circ}\) \\
5 & 124-15-0 & 1-octanal & 1274 & fatty & \(375.27\pm 46.59\,^{\circ}\) & \(151.56\pm 3.38\,^{\circ}\) & \(144.96\pm 4.71\,^{\circ}\) & \(233.31\pm 6.66\,^{\circ}\) & \(264.61\pm 11.89\,^{\circ}\) \\
6 & 18829-55-5 & _(E)_-2-heptanal & 1309 & fatty & \(405.27\pm 59.55\,^{\circ}\) & \(185.16\pm 5.86\,^{\circ}\) & \(146.09\pm 3.75\,^{\circ}\) & \(195.24\pm 7.81\,^{\circ}\) & \(230.05\pm 11.42\,^{\circ}\) \\
7 & 124-19-6 & 1-nomal & 1378 & fresh & \(1020.27\pm 164.22\,^{\ast}\) & \(407.17\pm 9.12\,^{\circ}\) & \(36.49\pm 1.81\,^{\circ}\) & \(68.857\pm 22.46\,^{\circ}\) & \(58.80\pm 13.32\,^{\circ}\) \\
8 & 2548-87-0 & _(E)_-2-octanal & 1413 & cucumber & \(390.27\pm 51.58\,^{\circ}\) & \(112.61\,^{\circ}\) & \(9.53\pm 1.50\,^{\circ}\) & \(138.41\pm 2.87\,^{\circ}\) & \(270.29\pm 23.42\,^{\circ}\) \\
9 & 4313-03-5 & _(E)_-2-heptanal & 1478 & fatty & \(248.27\pm 22.28\,^{\circ}\) & \(56.05\pm 2.86\,^{\circ}\) & \(80.43\pm 5.46\,^{\circ}\) & \(87.18\pm 5.40\,^{\circ}\) & \(129.88\pm 2.83\,^{\circ}\) \\
10 & 100-52-7 & benzaldehyde & 1504 & nuity & \(30.27\
(1) Qualitative results  
The aromatic compounds in the melteded tallow were different under different conditions. The compounds 1-pentanal (almond), 1-hexanal (green, grassy), 1-heptanal (fatty), 1-octanal (fatty), (_E_)-2-heptenal (fatty), (_E_)-2-decneal (fatty), 1-nonanal (fresh), (_E_)-2-nonenal (cucumber), (_E_)-2-ocneal (cucumber), (_E_,_)-2,4-decadienal (fried), 1-pentanol (spicy), 1-octan-3-ol (mushroom), benzaldehyde (nutty), 2-undecneal (orange peel), acetic acid (sour), octanoic acid (rot), and decanoic acid (putrid) are all contained in the melted tallow under different conditions, which are the basic components of the fragrance of oxidized melted tallow. Differences in other components led to differences in the aroma of oxidized melted tallow under different conditions. \begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline  & & \multicolumn{3}{c}{**Compound Information**} & \multicolumn{3}{c}{**Relative Content (ng/g) y**} \\ \hline
**No.