Food and Fermentation Industries >

2022 , Vol. 48 >Issue 19: 272 - 279

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028619

Analysis of flavor substance in cold eating beef

  • WAN Xiaoyu ,
  • XIANG Yuzhou ,
  • ZHOU Yingru ,
  • LIU Zijian ,
  • LIN Hongbin ,
  • YUAN Xianling
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  • 1(College of Bio-engineering, Sichuan University of Science and Engineering, Yibin 644000, China)
    2(Zigong Tanbaye Food Factory, Zigong 643000, China)
    3(College of Food and Bio-engineering, Xihua University, Chengdu 610039, China)

Received date: 2021-07-21

  Revised date: 2021-11-14

  Online published: 2022-11-01

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Abstract

There are many kinds of cold eating beef products, however, no standard characteristic flavor substance for it. In this study, headspace-solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to determine the volatile flavor substances of cold eating beef. The results showed that a total of 54 flavor compounds were identified in different cold eating beef, including 11 hydrocarbons, 10 alcohols, 10 acids, 5 esters, 8 aldehydes, 5 phenols, and 3 ethers. According to odor activity value analysis, the flavor characteristics of cold eating beef were summarized as flower flavor, anise flavor, fat flavor, and mushroom flavor. Furthermore, the principal component analysis showed that the cumulative contribution rate of three principal components of volatile flavor compounds in cold eating beef reached 100%. After the comprehensive score of four kinds of cold eating beef indicated that N2 had the highest score (68). Sensory analysis showed that N1 and N2 were more prominent.

Key words： cold eating beef; headspace-solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS); odor activity value; principal component analysis; flavor substances

Cite this article

WAN Xiaoyu , XIANG Yuzhou , ZHOU Yingru , LIU Zijian , LIN Hongbin , YUAN Xianling . Analysis of flavor substance in cold eating beef[J]. Food and Fermentation Industries, 2022 , 48(19) : 272 -279 . DOI: 10.13995/j.cnki.11-1802/ts.028619

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