Abstract：According to the producing technology condition of traditional braised beef with soy sauce,volatile flavor compounds in the heating process were analyzed by headspace solid phase microextraction(HS-SPME) combined with GC-MS.Results indicated that the kinds of volatile flavor compounds were varied with the heating process.The volatile flavor compounds identified were 69、63、67、67、68、 75、76、64 and 65 of heating process from 0.5h to 4.5h.The relative contents at the samples were 8.8996%、16.8873%、8.6408%、15.3057%、19.1508%、35.6794%、35.8624%、25.4969%、 17.8253%.The major volatiles identified were degradation products of fatty acids and volatile compounds from spice.Results showed that the important flavor compounds contributed to taditional braised beef with soy sauce were possibly some aldehydes,terpenes.
王宇；宋永清；乔晓玲. 传统酱牛肉加热过程中挥发性风味化合物研究[J]. 肉类研究, 2009, 23(12): 54-57.
WANG Yu;SONG Yongqing;QIAO Xiaoling. Study on Volatile Flavor Compounds in the Heating Process of Traditional Braised Beef with Soy Sauce. Meat Research, 2009, 23(12): 54-57.
2009, Vol. 23 
