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| Analysis and Comparison of Volatile Flavor Compounds in Different Types of Xinjiang Dried Beef |
| SHA Kun1, ZHANG Zejun2, ZHANG Songshan3, SUN Baozhong3, LEI Yuanhua3, LI Hongbo4, SONG Huanlu5, ZHANG Yang4,* |
| 1.College of Food and Wine, Yantai Research Institute of China Agricultural University, Yantai 264670, China; 2.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 3.Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 4.Xinjiang Academy of Animal Science , ürümqi 830000, China; 5.Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China |
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Abstract The objective of this study was to compare and analyze the differences and sources of volatile flavor components in different types of Xinjiang dried beef. A total of 78 compounds were identified by solid-phase microextraction combined with gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS). A total of 26 and 71 volatile compounds were detected in the samples prepared by the traditional and improved process, respectively. Among these compounds, 41 aroma-active compounds were identified by GC-O, including hydrocarbons (7), aldehydes (9), ketones (5), alcohols (4), furans (3), nitrogen compounds (2), esters (1), and phenols (10). The results of t-test showed that there was a significant difference (P < 0.01) in the contents of hydrocarbons, alcohols, ketones and furans between the two samples except aldehydes (P > 0.05). Nitrogen compounds, esters, ethers and phenolic compounds were only detected in the improved processing sample. Principal component analysis showed that there were large differences in volatile flavor composition between the two samples. The compounds highly related to the first principal component (PC1) were mainly derived from the smok process, while those highly related to the second principal component (PC2) from the addition of spices.
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2018, Vol. 32 
