关键词: 卤汤牛肉；主成分分析；气味活度值；贮藏；挥发性风味物质

Abstract: Changes in the volatile flavor compounds of stewed beef with broth stored for different periods (0, 2, 4, 6, and 8 months) were analyzed using purge and trap-thermal desorption-gas chromatography-mass spectrometry combined with odor activity and principal component analysis (PCA). The results showed that the patterns of change in volatile flavor compounds were different between the beef and the broth. The total content of volatile flavor compounds in the beef was the highest up to 5 380.24 μg/kg when stored for 4 months. The maximum total content (3 877.84 μg/kg) of volatile flavor compounds in the broth sample was reached after 2 months of storage. Alcohols were the most abundant volatile compounds for both samples, followed by aldehydes, and the content of nonanal showed the biggest difference between the two samples. Odor activity value (OAV) analysis showed that aldehydes were the main flavor contributors. PCA analysis indicated that nonanal, octanal and p-anisaldehyde were the main flavor contributors of stewed beef samples.

Key words: stewed beef with broth; principal component analysis; odor activity value; storage; volatile flavor compounds