Comparison of Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS)
Mingwu Zang, Lan Wang, Zheqi Zhang, Kaihua Zhang, Dan Li, Xiaoman Li, Shouwei Wang, Shen Si, Hongzhang Chen
Abstract
Spiced beef is a representative traditional Chinese processed beef product. In order to establish quality evaluation of aroma profile, the widely accepted and characteristic volatile flavor of seven typical spiced beef was investigated using headspace solid-phase microextraction combined with gas chromatography-olfactometry-mass spectrometry. A total of 67 volatile flavor compounds were identified in the spiced beef, with 23 compounds in common and 30 aroma-active compounds. The common key aroma-active compounds of the seven types of spiced beef included p-allyl-anisole, 1-methoxy-4-(1-propenyl)-benzene, 3-methyl- 1-butanol, linalool, chavicol, α-phellandrene, myristicin, (Z)-3-hexenol, 1-terpinen-4-ol, furfuryl alcohol, dimethyl pyrazine, and 3-mercaptothiophene. The seven types of spiced beef could be divided into three categories based on their characteristic odors. These three categories had rich odors of sulfur-containing compounds, aldehydes, and spice, respectively. The characteristic odor reflects the geographical differences in consumption habits in China.The results provided a theoretical reference for quality evaluation of packaged spiced beef aroma profile.