The aroma of roast beef patty was first extracted by solvent (dichloromethane) assisted evaporation and then analyzed by GC-MS and gas chromatography-olfactometry (GC-O). In the GC-MS analysis, a total of 97 volatile compounds were identified which included sulfur-containing compounds, nitrogen-containing heterocycles, oxygen-containing heterocycles, aldehydes, ketones, alcohols, esters, acids, hydrocarbons, etc. Moreover, GC-O found a total of 50 odor active retention regions by the frequency detection and aroma extract dilution analysis methods, among which 49 odor-active compounds were identified based on the GC-MS results, the sniffed retention indices and odor characteristics, and co-injection of the authentic standards. The odor-active values (OAVs) were calculated for the odorants with higher NIF values (≥69%) or flavor dilution factors (log2FD≥6). Twenty-four components including methional, 2-acetyl-2-thiazoline, bis(2-methyl-3-furanyl)disulfide, heptanal, (E)-2-nonenal, (E,E)-2,4-nonenal, (E,E)-2,4-decadienal, acetoin, 1-octene-3-one, etc., exhibited OAVs ≥1, and thus considered to be key aroma compounds and contribute highly to the overall aroma of the roasted beef patties. This work can provide references for beef food processing and beef flavor development.
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