为了研究宰后牛胃肌肉挥发性风味物质的变化以及不同冷藏时间对牛胃肌肉风味的影响，以肉牛瘤胃和皱胃为试验材料，对不同冷藏时间点(0、3、5 d)的挥发性风味物质进行研究。采用气相色谱-质谱(gas chromatography-mass spectrometer，GC-MS)技术确定了关键挥发性风味物质的变化，并应用模糊综合评价法对瘤胃和皱胃的感官质量进行了评定。结果表明，宰后牛瘤胃检测到挥发性风味物质共78种，皱胃中共69种。其中，1-辛烯-3-醇、异戊醇、1-壬醇、乙酸、正己醛、异戊醛、庚醛、正辛醛、苯甲醛、3-羟基-2-丁酮、二甲基二硫、二甲基三硫、苯并噻唑、2-乙酰基噻唑和2-正戊基呋喃是瘤胃和皱胃中关键的呈香物质，己酸、壬醛、苯酚、吲哚是引起瘤胃和皱胃品质下降的关键风味物质。确定对瘤胃肌肉风味影响最大的时间为3 d，皱胃为0 d；模糊综合评价结果表明，瘤胃感官质量优劣顺序为3 d>0 d>5 d，皱胃感官质量优劣顺序为0 d>3 d>5 d。综合上述实验结果可知，宰后瘤胃肌肉冷藏3 d对风味的影响最大，皱胃冷藏0 d对风味的影响最大。

To study the changes of flavor volatiles and the optimal time of chilled storage during postmortem period, cattle rumen and abomasum were studied by gas chromatography-mass spectrometry (GC-MS) at 0, 1 and 3 d. Fuzzy comprehensive method was used to evaluate the quality of rumen and abomasum. The results showed that 79 kinds of volatile flavor compounds were detected in rumen during postmortem period, and 70 kinds of volatile flavor compounds were detected in abomasum. Among them, 1-octene-3-alcohol, isoamyl alcohol, 1-nonyl alcohol, acetic acid, hexanal, isovaleraldehyde, heptaldehyde, benzaldehyde, 3-hydroxy-2-methyl ethyl ketone, methyl disulfide, dimethyltrisulfide, benzothiazole, 2-acetyl thiazole and 2-pentyl furan were the key aroma compounds of rumen and abomasum. And isometric acid, camphoric acid, n-octanal, nonyl aldehyde, phenol and indole were the key flavor substances which affected the quality of rumen and abomasum. Furthermore, the maximum effect on the rumen muscle flavor was 3 d, and wrinkled stomach 0 d. The quality from high to low by fuzzy comprehensive evaluation in rumen was 3, 0 and 5 d, and in abomasum was 0, 3 and 5 d. In summary, the greatest effect of freezing on the flavor quality was 3 days for the rumored muscle and 0 day for the abomasum .