Abstract:

The volatile compounds from Yueshengzhai fragrant beef extracted with diethyl ether or dichloromethane
were analyzed by GC-MS. A total of 102 volatile flavor compounds were identified, 75 compounds of which were found
in the diethyl ether extract and 97 of which in the dichloromethane extract. Among these compounds, aldehydes were
predominant, followed by ethers, and (E)-cinnamaldehyde, hexanal, 4-methoxy-benzaldehyde, 1-methoxy-4-(1-propenyl)-
benzene, benzeneacetaldehyde, benzaldehyde, benzenepropanal were the important flavor compounds that contributed to
Yueshengzhai fragrant beef.

Key words: Yueshengzhai fragrant beef, volatile constituent, simultaneous distillation-extraction (SDE), gas chromatography-mass spectrometry (GC-MS)