关键词: 酱牛肉, 气味活度值, 滚揉腌制, 挥发性风味物质

Abstract: The volatile flavor compounds of spiced beef samples prepared by consecutive tumbling marination with different water contents (0%, 5%, 10%, 15%, 20%, and 25%) and autoclaving were analyzed by purge-trapping and thermal desorption coupled with gas chromatography-mass spectrometry (GC-MS) and were identified by malondialdehyde content, odor activity value (OAV) analysis and sensory evaluation. The results showed that the relative concentrations of aldehydes, ethers, ketones, alcohols and hydrocarbons were higher in all six samples than the other compounds identified and declined with increasing water content. The total volatile concentration of spiced beef marinated with 20% water added was the highest, up to 2 325.65 μg/kg. OAV analysis of these samples showed that aldehydes, ketones and sulfur-containing compounds contributed greatly to the flavor of the product, and furfuryl mercaptan, linalool and 3-hydroxy-2-butanone had the highest flavor activity values in the sample marinated with 10% water content. Based on these results combined with sensory evaluation, the spiced beef sample marinated with addition of 10% water had the best flavor.

Key words: spiced beef, odor activity value, tumbling marination, volatile flavor compound