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| Rapid Detection of Flavor Compounds in Spiced Beef with Different Cooking Times by Electronic Nose |
| GONG Hui;SHI Zhijia;YANG Zhen;TIAN Hanyou;QIAO Xiaoling |
| China Meat Research Centre, Beijing 100068, China |
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Abstract Electronic nose was used to detect changes in volatile flavor compounds of spiced beef during cooking. Classification analysis of samples with different cooking times was conducted by using principal component analysis (PCA), loadings analysis (LA) and linear discriminant analysis (LDA). Our results illustrated that different cooking times had a great effect on spiced beef flavor, and 4 h cooking was the most favorable for the formation of flavor compounds.
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2014, Vol. 28 
