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| Changes in Volatile Flavor Components in Soup Stock for Spiced Beef during Repeated Use |
| GONG Hui, SHI Zhijia*, YANG Zhen, LIU Meng, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, WANG Shouwei |
| Beijing Key Laboratory of Meat Processing Technology, China Meat Processing and Engineering Center,China Meat Research Center, Beijing 100068, China |
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Abstract The volatile flavor components in repeatedly cooked soup stock for spiced beef were extracted and identified by solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). The data obtained were analyzed with cluster analysis. The changes in the flavor components with the number of cooking cycles were detected using an electronic nose. The results showed that a total of 101 volatile compounds were identified in soup stock cooked once, twice, three and four times. Fifty-three volatile flavor compounds were common to four samples, the predominant ones being eugenol, anethole and acetyleugenol. The relative contents of the volatile flavor compounds decreased with increasing number of cooking cycles. Therefore, supplementation of spices to the soup stock is needed to ensure the flavor of spiced beef. Collectively, cluster analysis and the loss of volatile flavor compounds showed that clove, nutmeg, Chinese prickly ash and fennel could be added at 40%–50% and 50%–70% of the initial amounts after second and third repeated use, respectively.
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2017, Vol. 31 
