Abstract：Volatile flavor compounds of traditional Chinese Hongkong braised beef with soy sauce were analyzed by headspace solid phase microextraction(HS-SPME)combined with GC-MS.Results indicated that total 78 volatile flavor compounds were identified including aldehydes(15 kinds),ketones(4 kinds),hydrocarbons(17 kinds),esters(10 kinds),ethers(2 kinds),alcohols(12 kinds),nitrogenous compounds,sulfurated compounds and heterocyclic compounds(18 kinds).The major volatiles identified were degradation products of fatty acids and volatile compounds from spice. Results showed that the important flavor compounds contributed to Hongkong braised beef with soy sauce were possibly some aldehydes,terpenes,ethers,nitrogenous compounds,sulfurated compoundsand heterocyclic compounds.
2009, Vol. 23 
