@article{taylor_larick_1995, title={INVESTIGATIONS INTO THE EFFECT OF SUPERCRITICAL CARBON-DIOXIDE EXTRACTION ON THE FATTY-ACID AND VOLATILE PROFILES OF COOKED CHICKEN}, volume={43}, ISSN={["0021-8561"]}, DOI={10.1021/jf00057a010}, abstractNote={Chicken fat was cooked to 80 °C and extracted using supercritical carbon dioxide at 40 °C and each of three pressures : 10.3, 20.7, and 31.0 MPa. Fatty acid and volatile profiles were obtained using capillary gas chromatography and GC-MS. Twenty-seven fatty acids were identified (8 saturates, 7 monounsaturates, and 12 polyunsaturates). Extraction pressure affected the relative concentration of 2 fatty acid classes and 13 individual fatty acids, all of which were 18 or more carbons in length. Monounsaturated and polyunsaturated fatty acid concentrations increased among extracts with increasing extraction pressure. Quantitated volatiles numbered 318, of which 99 were classified. The largest classes of volatiles were branched alkanes, enals, and aldehydes. The concentrations of total volatiles, branched alkanes, enals, ketones, lactones, alcohols, and halogenated and aromatic compounds were affected by treatments. All extractions yielded higher volatile concentrations than control. Among extracts, volatile concentration increased with decreasing extraction pressure.}, number={9}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={TAYLOR, DL and LARICK, DK}, year={1995}, month={Sep}, pages={2369–2374} }