Change Rule of Volatile Flavor Substances of Braised Beef During Storage Based on SPME-GC-MS
In order to analyze the change rule of volatile flavor substances of braised beef during storage,in this paper,solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)is used to analyze the volatile flavor substances of braised beef with different storage time(0,1,3,5,7,10 d).Odor activity value(OAV)and principal component analysis(PCA)are used to study the changes of volatile flavor substances of braised beef during storage.The results show that volatile flavor substances are mainly aldehydes,alcohols,hydrocarbons and ketones.There are 13 key flavor substances(OAV＞1),including β-laurene,D-limonene,eucalyptol,linalool,linalyl acetate,estragole,anethole and so on.PCA analysis shows that eight flavor substances contribute significantly to the overall flavor of braised beef,namely D-limonene,(R)-(+)-limonene,β-laurene,estragole,linalool,α-terpineol,ethyl maltol and anethole.In this study,the types and change rule of volatile flavor substances of braised beef during storage are revealed,which has provided basic data for the flavor change rule of braised beef during storage after processing.
万方数据
维普
