One hundred forty-three compounds were isolated and identified from the dichloromethane extracts of heated beef fat and heated beef fat with glycine. Beef fat or beef fat with glycine was heated in a pressurized bottle at 200 °C for 4 h. The chemicals isolated from the heated samples using a simultaneous steam distillation/solvent (dichloromethane) extraction apparatus were subjected to gas chromatography and gas chromatography/mass spectrometry. The compounds identified included 15 n-alkanes, 12 n-alkenes, 13 n-aldehydes, 13 2-ketones, 12 n-alcohols, 11 n-alkylcyclohexanes, and 10 nitrogen-containing compounds. Formation mechanisms of some major products were proposed based on the radicals RCOO•, RCH20•, R•, and RO• formed from triglyceride.

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