Analysis of Volatile Flavor Substances in Sanhe Beef from Inner Mongolia
This study aims to investigate the flavor characteristics of Sanhe beef from Inner Mongolia,analyze the types and concentrations of volatile flavor compounds in different parts of raw beef,and explore the mechanism of action of volatile flavor substances in beef.A total of 48 samples from 16 locations on the beef carcasses were collected from the Sanhe cattle raised by the Hulunbuir Agricultural Reclamation Group.The volatile flavor com-pounds were analyzed using solid-phase microextraction coupled with gas chromatography-mass spectrometry(SPME-GC-MS).Volatile components were identified by matching against the NIST20 database and standard n-al-kane substances,and results with a forward and reverse match score greater than 800 out of 1000 were confirmed.The relative content of each component was calculated by peak area normalization.The findings revealed that 7 ma-jor categories and 159 primary volatile flavor substances were detected across the 16 locations,including 32 alde-hydes,21 alcohols,16 acids,37 hydrocarbons,33 esters,10 ketones,and 11 heterocyclic compounds.The San-he beef has high amino acid content,excellent flavor,and is a superior raw material for meat production.
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