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

Beef tallow serves as a fundamental lipid matrix in Chinese hotpot base, but its characteristic fatty aroma is often lost during high-temperature frying. This study aimed to enhance aroma retention by enriching the linoleic acid content of beef tallow, facilitated through strategic blending with soybean oil. The fatty acid profiles of the blended tallow were characterized via GC-MS, while the aroma profiles of hotpot bases formulated with these blended tallows were evaluated using SPME-GC×GC-O-MS, sensory evaluation, and odor activity value (OAV) analysis. A total of 123 volatile compounds were identified, with 64 subsequently classified as odor-active. Elevated linoleic acid levels significantly facilitated the formation of tallow-derived aldehydes, such as ( 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 strategic blending with soybean oil is a viable approach to preserve and enhance the characteristic aromatic profile of beef tallow. These findings offer both theoretical insights and practical guidance for the optimization of industrial hotpot base production. • Soybean oil blending effectively increased linoleic acid content in beef tallow. • Blending significantly enhanced key aldehydes responsible for fatty aroma. • 19 characteristic tallow-derived lipid aromas were identified from the hotpot base. • The 12.5% soybean oil blend maximized OAVs of most characteristic aroma compounds.