Analysis of Aroma-Active Compounds in Canned Stewed Beef

doi:10.7506/spkx1002-6630-201212048

Abstract

Abstract: The aroma-active compounds of canned stewed beef braised in brown sauce were qualitatively and quantitatively analyzed by dynamic headspace sampling, thermal desorption injection and GC-O/GC-MS. A total of 73 volatile compounds were identified. Among them were 23 aroma-active compounds, mainly consisting of 4 ketones, 3 aldehydes, 2 alcohols, 2 esters, 2 furans, 2 pyrazine, 2 thiazole, 2 terpenes, 1 alkene, and 1 pyridine. The important aroma-active compounds were 2-butanone (fruity) , 2-pentanone (fruity and sweet) , camphene (woody and minty) , ethyl butyrate (sweet and fruity), pyridine(soul and fishy), 2,5-dimethyl-pyrazine(nut and roast), benzaldehyde (sweet and fruity), and 2-acetylthiazole (nut and roast peanut).

Key words: canned stewed beef, dynamic headspace sampling, aroma-active compounds, gas chromatography-olfactometry-mass spectrometry (GC-O-MS)

CLC Number:

TS295.2

XU Qian-qian，LIN Mei-li，LIU Xue-ni，SONG Huan-lu，CHEN Bin，QU Wei-li. Analysis of Aroma-Active Compounds in Canned Stewed Beef[J]. FOOD SCIENCE, 2012, 33(12): 238-241.

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Analysis of Aroma-Active Compounds in Canned Stewed Beef

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