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| Study on Volatile Flavor Compounds in the Heating Process of Traditional Braised Beef with Soy Sauce |
| WANG Yu;SONG Yongqing;QIAO Xiaoling |
| China Meat Research Center,Beijing 100068,China |
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Abstract According to the producing technology condition of traditional braised beef with soy sauce,volatile flavor compounds in the heating process were analyzed by headspace solid phase microextraction(HS-SPME) combined with GC-MS.Results indicated that the kinds of volatile flavor compounds were varied with the heating process.The volatile flavor compounds identified were 69、63、67、67、68、 75、76、64 and 65 of heating process from 0.5h to 4.5h.The relative contents at the samples were 8.8996%、16.8873%、8.6408%、15.3057%、19.1508%、35.6794%、35.8624%、25.4969%、 17.8253%.The major volatiles identified were degradation products of fatty acids and volatile compounds from spice.Results showed that the important flavor compounds contributed to taditional braised beef with soy sauce were possibly some aldehydes,terpenes.
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2009, Vol. 23 
