Abstract：Effect of different sterilization ways on volatile flavor compounds of traditional braised beef with soy sauce were analyzed by headspace solid phase microextraction (HS-SPME) combined with GC-MS. The major volatiles identified were degradation products of fatty acids and volatile compounds from spice. Results showed that the important flavor compounds contributed to traditional braised beef with soy sauce were possibly some aldehydes, terpenes. There was less effect to the volatile flavor compounds of traditional braised beef with soy sauce by using the pasteurization heating. Under high temperature sterilization, more volatile flavor compounds of traditional braised beef with soy sauce lost.
韩凯；王宇；臧明伍. 杀菌方式对酱牛肉风味的影响[J]. 肉类研究, 2010, 24(11): 51-53.
HAN Kai;WANG Yu;ZANG Mingwu. Effect of Different Sterilization Ways on Volatile Flavor Compounds of Traditional Braised Beef with Soy Sauce. Meat Research, 2010, 24(11): 51-53.
2010, Vol. 24 
