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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)
Zang, Mingwu1,2; Wang, Lan1; Zhang, Zheqi2; Zhang, Kaihua2; Li, Dan2; Li, Xiaoman2; Wang, Shouwei2; Si, Shen2; Chen, Hongzhang1
2020
Source PublicationFOOD SCIENCE AND TECHNOLOGY RESEARCH
ISSN1344-6606
Volume26Issue:1Pages:25-37
AbstractSpiced 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, alpha-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.
Keywordvolatile flavor compounds spiced beef HS-SPME-GC-O-MS meatproducts sniffing
DOI10.3136/fstr.26.25
Language英语
WOS KeywordAROMA COMPOUNDS ; ESSENTIAL OIL ; ACTIVE COMPOUNDS ; AMINO-ACIDS ; MEAT ; ODORANTS ; HAM ; IDENTIFICATION ; MECHANISMS ; COMPONENTS
Funding ProjectNational Key R& D Program of China[2016YFD0400403] ; Transformational Technologies for Clean Energy and Demonstration (Strategic Priority Research Program of the Chinese Academy of Sciences)[XDA21060300]
WOS Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
Funding OrganizationNational Key R& D Program of China ; Transformational Technologies for Clean Energy and Demonstration (Strategic Priority Research Program of the Chinese Academy of Sciences)
WOS IDWOS:000509424800004
PublisherJAPANESE SOC FOOD SCI & TECHNOLOGY
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Document Type期刊论文
Identifierhttp://ir.ipe.ac.cn/handle/122111/38750
Collection中国科学院过程工程研究所
Corresponding AuthorWang, Lan
Affiliation1.Univ Chinese Acad Sci, State Key Lab Biochem Engn, Inst Proc Engn, Chinese Acad Sci, Beijing 100190, Peoples R China
2.China Meat Res Ctr, Beijing 100068, Peoples R China
Recommended Citation
GB/T 7714
Zang, Mingwu,Wang, Lan,Zhang, Zheqi,et al. 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)[J]. FOOD SCIENCE AND TECHNOLOGY RESEARCH,2020,26(1):25-37.
APA Zang, Mingwu.,Wang, Lan.,Zhang, Zheqi.,Zhang, Kaihua.,Li, Dan.,...&Chen, Hongzhang.(2020).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).FOOD SCIENCE AND TECHNOLOGY RESEARCH,26(1),25-37.
MLA Zang, Mingwu,et al."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)".FOOD SCIENCE AND TECHNOLOGY RESEARCH 26.1(2020):25-37.
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