Study on Effect of Degree of Doneness on Volatile Flavor Substances of Steak
In order to explore the effect of degree of doneness on the volatile compounds of steak,in this paper,sensory analysis,electronic nose and GC-IMS are used to analyze the differences of volatile compounds in steak with different degree of doneness(raw,rare,medium rare,medium,medium well and well done).The sensory results show that with the increase of degree of doneness,the scores of steak in tenderness,juiciness and appearance increase firstly and then decrease,while the scores of steak in overall flavor and overall acceptance increase all the time.When the degree of doneness of steak is well done,the overall sensory is the best.The results of electronic nose show that the samples have higher values on sensors T and P,and the values on the sensors increase with the increase of degree of doneness,indicating that degree of doneness would increase the concentration of volatile compounds in samples.The results of GC-IMS show that a total of 88 volatile compounds are identified in the samples,mainly are alcohols,aldehydes,ketones and esters.With the increase of degree of doneness,the concentration of compounds in the samples increases.A total of 12 characteristic flavor substances(ROAV＞1)are calculated by RO AV,which have high contribution to the overall flavor of the samples,and the contribution of 1-octen-3-one is the most prominent.Through Pearson correlation,it is found that isoamyl alcohol(monomer,dimer),n-hexanol(monomer,dimer)and 2-ethyl-3-methylpyrazine have high correlation with sensors T and P.In this paper,the changes of volatile flavor substances in steak with different degrees of doneness are mainly analyzed,which has provided references for the optimization of frying process and quality control of western-style food steak.
degree of donenesssteakvolatile flavor substanceselectronic noseGC-IMS
万方数据
维普
