Abstract: The volatile compound composition of Pingyao and Yueshengzhai spiced beef was analyzed by simultaneous distillation extraction (SDE) followed by gas chromatography-mass spectrometry (GC-MS). The results indicated that 64 and 65 volatile compounds were identified in Pingyao spiced beef and Yueshengzhai spiced beef, respectively Limonene, ethyl acetate, 2,3-pentanedione, 3-hydroxy 2-butanone, benzaldehyde, benzeneacetaldehyde, tetradecanal, pentadecanal, hexadecanal, ethanol, dihydro-2-methyl-2-3(2H)-furanone, furfural, 5-methyl-2-furan, carboxaldehyde, 1-methoxy-4-(1-propenyl)-benzen and hexadecanoic acid were simultaneously found in both brands of spice beef. The unique compounds of Pingyao spiced beef were (E)-2-octenal, 3,4-dimethyl-benzaldehyde, isopropyl alcohol, 2-butanol, methyl-pyrazine, 2,6-dimethyl-pyrazine, acetic acid, n-decanoic acid and so on. As for Yueshengzhai spiced beef, the unique compounds were 1-methyl-4-(1-methylethyl)-1,4-cyclohexadiene, caryophyllene, 2-heptanone, 3-methyl-6-(1-methylethyl)-2-cyclohexen-1-one, (E)-Cinnamaldehyde, eucalyptol, 3,7-Dimethyl-1,6-octadien-3-ol, 4-Methyl-1-(1-methylethyl)-3-cyclohexen-1-ol, 1-(2-Furanyl)-ethanone.

Key words: spiced beef, volatile constituents, simultaneous distillation extraction (SDE), gas chromatography-mass spectrometry (GC-MS)