Sensomics-assisted key aroma molecules decoding of ginger-infused stewed beef
Yu Zhao, Ping Zhan, Jingzhang Geng, Wanying He, Peng Wang, Honglei Tian
Abstract
The utilization of ginger (Zingiber officinale Rosc.) is prevalent in beef cuisine for the purpose of flavor modification in China. The key aroma molecules in ginger-infused stewed beef were identified by sensomics methods. GC-MS (gas chromatography-mass spectrometry) identified 54 compounds. Nonanal, citral, β-bisabolene, α-terpineol, geraniol and endo-borneol were responsible for remarkable difference of stewed beef after ginger additions by orthogonal partial least squares-discriminant analysis (OPLS-DA). Seven aroma attributes were chosen for sensory analysis by check-all-that-apply (CATA) and free choice profiling method (FCP). Then, 23 compounds were perceived by gas chromatography-olfactometry (GC-O), and further quantified. Of these, 20 aroma-active compounds presented odor activity values (OAV) ≥ 1. Combined with aroma recombination and omission experiments, 19 compounds, including hexanal, β-myrcene, 2-acetylthiazole et al. were identified to be key contributors to characteristic aroma.