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Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection

查看全文 作　　者：Hui [1]Gong;Zhen [1]Yang;Meng [1]Liu;Zhijia [1]Shi;Jiapeng [1]Li;Wenhua [1]Chen;Xiaoling [1]Qiao 高影响力作者 机构地区：[1]China Meat Research Centre,China Meat Processing and Engineering Center,No.70 Yangqiao,Fengtai Distinct,Beijing 100068,China高影响力机构 出　　处：《Food Science and Human Wellness》索引2017年第6卷第3期,共10页高影响力期刊 基　　金：This work was part of the project“Research and Development of Nutrition and Health Processing for Halal Beef and Muttons”,and was financially supported by Ningxia Hui Autonomous Region Technology R&D Support Program as well as the“13th Five-Year Plan”(No.2016YFD0400703)of National Key Research and Development Program of China. 摘　　要：In the present study,flavor profiles of Chinese spiced beef in the cooking process were comparatively analyzed by electronic nose,gas chromatography–mass spectrometry(GC–MS)with a thermal desorption system(TDS),and solid-phase microextraction(SPME).A total of 82 volatile compounds were identified,and 3-methyl-butanal,pentanal,hexanal,-xylene,heptanal,limonene,terpinene,octanal,linalool,4-terpinenol,-terpineol,and(E)-anethole were identified as the characteristic flavor compounds in Chinese spiced beef.Variation in the content of volatile components produced by different cooking processes was observed.In general,a cooking time of 4 h resulted in optimal flavor quality and stability.Results indicated that the electronic nose could profile and rapidly distinguish variation among different cooking time.The volatile profiling by TDS-GC–MS and responses from the electronic nose,in combination with multivariate statistical analysis,are a promising tool for control the cooking process of spiced beef. 关 键 词：Beef flavor Gas chromatography-mass spectrometry Electronic nose Thermal desorption system Solid-phase microextraction
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