Work

Linoleic acid-driven enhancement of beef tallow aroma in hotpot base via oil blending

Year: 2026

Type: article

Abstract: Beef tallow is a key base fat in Chinese hotpot base, but its characteristic lipid aroma is often lost during high-temperature frying. This study enhanced aroma retention by enriching beef tallow with linoleic acid through blending with soybean oil. Fatty acid composition of blended tallow was confirmed by GC-MS, while aroma in hotpot bases prepared with blended tallows was evaluated using SPME-GC×GC-O-MS, sensory evaluation, and odor activity value (OAV) analysis. A total of 123 volatile compounds were identified, 64 of which were aroma-active. Increasing linoleic acid content significantly promoted tallow-derived aldehydes, like (E)-2-octenal and hexanal, enhancing fatty and roasted aromas. At 12.5SO-87.5BT hotpot base, most aroma compounds reached their maximum OAVs, indicating effective aroma retention. This study demonstrates that soybean oil blending is an effective strategy to preserve the characteristic aroma of beef tallow, providing scientific guidance for industrial hotpot base production.

Source: LWT

DOI: 10.1016/j.lwt.2026.119469

Authors: Bingyan Yang, Qiaojun Wang, Lijin Wang, Lixue Yang, Cong Wang, Yanbo Wang

Institution: Beijing Technology and Business University

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,240