Abstract：An electronic nose and simultaneous distillation extraction (SDE) coupled with gas chromatography-mass spectrometry (GC-MS) were employed to evaluate the volatile flavor compounds of beef samples with two pretreatment methods (immersion in cold water for 2 h and blanching in boiling water for 40 s). The results of electronic nose showed significant differences in the odors of the treated samples. GC-MS analysis identified 35 and 39 volatile components in the immersed and blanched beef, respectively. Twenty-six volatile compounds were common to both samples, but they were quite difference in the types and contents of volatile compounds. The immersed beef remained more aldehydes and had a rich fatty aroma. This study led us to conclude that pretreatment temperature was the major factor causing beef flavor differences.
黄名正，李 鑫. 冷水浸泡和沸水漂烫预处理对牛肉挥发性成分的影响[J]. 肉类研究, 2018, 32(1): 46-51.
HUANG Mingzheng, LI Xin. Effect of Pretreatment of Cold Water Immersion and Boiled Water Blanching on Volatile Compounds of Beef. Meat Research, 2018, 32(1): 46-51.
2018, Vol. 32 
