Analysis of Volatile Aroma Compounds of Ready-to-Eat Spiced Beef by HS-SPME-GC-MS

doi:10.7506/spkx1002-6630-201522018

Abstract

Abstract:

The volatile compounds of ready-to-eat spiced beef were determined by headspace solid phase micro-extraction
(HS-SPME) and gas chromatography-mass spectrometer (GC-MS). Several key parameters influencing the extraction
efficiency were optimized. The optimal extraction conditions were achieved when 3 g of the sample in the headspace glass
vial with addition of 0.6 g NaCl was extracted for 30 min at 60 ℃ with a stirring speed of 220 r/min, followed by 5 min
desorption in the GC inlet at 250 ℃. As a result, a total of 39 aroma compounds were extracted from the cold beef sample,
the contents of phenols and hydrocarbons were 46.15% and 24.99%, respectively, which were the main volatile aroma
compounds of ready-to-eat spiced beef. The volatile composition and contribution to the aroma of ready-to-eat spiced beef
established in this study can provide a guideline for optimizing the production process.

Key words: ready-to-eat spiced beef, volatile compounds, headspace solid phase microextraction (HS-SPME), gas chromatography-mass spectrometer (GC-MS), retention index (RI)

CLC Number:

TS251.6

LIU Qian, SHEN Mingyue, NIE Shaoping, JIANG Yujie, MEI Jiang, LIU Lingling, WANG Yuting. Analysis of Volatile Aroma Compounds of Ready-to-Eat Spiced Beef by HS-SPME-GC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201522018.

[1]	ZHENG Yanyan, WEI Yabo, WANG Yubin, MA Yue, LIANG Hao, ZHANG Jian, TONG Junmao, ZHAO Xiaoyan. Effect of Controlled Atmosphere Storage on Changes in Quality, Taste and Volatile Compounds of Fresh-Cut Cucumber Caused by Spoilage Bacteria [J]. FOOD SCIENCE, 2021, 42(5): 252-261.
[2]	MA Tengzhen, GONG Pengfei, SHI Xiao, NIU Jianming, WANG Chunxia, ZHAI Wenjuan, ZHANG Bo, HAN Shunyu. Aroma Components and Sensory Properties of Fermented Jujube Wine [J]. FOOD SCIENCE, 2021, 42(4): 247-253.
[3]	ZHOU Xueyan, CHEN Yu, LIN Ke, ZHANG Dandan, GE Zhengkai, SU Congyan, WANG Bin, SHI Xuewei. Dynamic Changes in the Physicochemical Properties and the Volatile Flavor Compounds in ‘Merlot’ and ‘Vidal’ Icewines during Storage [J]. FOOD SCIENCE, 2021, 42(2): 200-211.
[4]	DING Dan, WANG Songlei, LUO Ruiming, WANG Yongrui, BAI Shuang, SHEN Fei, BAI He. Analysis of Volatile Compounds in the Surface and Inner Layers of Xinjiang Roast Lamb Leg at Different Roasting Times Using SPME-GC-MS [J]. FOOD SCIENCE, 2021, 42(2): 227-234.
[5]	FU Chenggang, LIU Wenyu, CHEN Youzhi, LI Yumei, LI Huankang, ZHOU Jing, ZHANG Kongque, WEI Changqing. Effects of Heating Temperature on Physicochemical Properties, Fatty Acids and Volatile Flavor Compounds of Fat from Horses Raised in Xinjiang [J]. FOOD SCIENCE, 2021, 42(16): 54-60.
[6]	YAN Han, FAN Wenlai, XU Yan. Difference in the Composition of Baijiu Made from Single and Multiple Grains during Fermentation [J]. FOOD SCIENCE, 2021, 42(16): 133-137.
[7]	TANG Niang, LIU Jingyi, CHEN Xiao’ai, YANG Yujie, CHEN Shuxi, ZHANG Ziming, ZHOU Aimei. Analysis of Volatile Components in Essential Oil of Fingered Citrons Citrus medica L. var. sarcodactylis Swingle Harvested in Guangdong Province at Different Times by GC-MS and GC-IMS [J]. FOOD SCIENCE, 2021, 42(16): 193-202.
[8]	WANG Yuanyuan, LI Xuepeng, WANG Jinxiang, LI Jianrong, LI Tingting, GUO Xiaohua. Effects of Cooking Methods on Flavor Characteristics of Pacific Cod Head Soup [J]. FOOD SCIENCE, 2021, 42(15): 58-65.
[9]	ZHANG Qin, ZHOU Dandan, HAN Lu, LONG Jiamei, TU Kang. Changes of Free and Bound Volatiles in Fresh-cut Pitaya during Cold Storage [J]. FOOD SCIENCE, 2021, 42(14): 144-150.
[10]	WANG Mengqi, ZHU Yin, ZHANG Yue, SHI Jiang, LIN Zhi, LÜ Haipeng. Analysis of Differential Non-volatile Chemical Compounds between Green Teas with Refreshing Aroma and Chestnut-like Aroma [J]. FOOD SCIENCE, 2021, 42(14): 151-158.
[11]	BAI Shuang, WANG Yongrui, LUO Ruiming. Analysis of Differences in Volatile Flavor Compounds between Traditional Industrial Large Wok and Small Wok Stir-Fried Diced Mutton [J]. FOOD SCIENCE, 2021, 42(14): 180-186.
[12]	YUE Cuinan, WANG Zhihui, SHI Xuping, JIANG Xinfeng, LI Yansheng, YANG Puxiang. Effects of Light Quality on Aroma Metabolites in Tea: A Review of Recent Literature [J]. FOOD SCIENCE, 2020, 41(5): 299-305.
[13]	WANG Taohong, ZHANG Shaobo, ZHANG Huimin, ZHAO Guangyue, LI Xuemin, WEI Yuhai, CUI Zongyan. Determination of Volatile Components in Buckwheat Honey and Correlation Analysis with Honey Maturity [J]. FOOD SCIENCE, 2020, 41(22): 222-230.
[14]	CHEN Lili, BAI Chunqing, YUAN Meilan, JIANG Yong, ZHAO Li. Analysis of Volatile Flavor Components of Fish Sauce during Fermentation by Using Comprehensive Two-dimensional Gas Chromatography-Mass Spectroscopy [J]. FOOD SCIENCE, 2020, 41(22): 238-244.
[15]	LAN Tianchan, YU Bing, SUN Jingxin, WANG Shuling, GUO Liping, WANG Baowei, HUANG Ming, HAO Xiaojing, QIAO Changming. Effect of Fermentation with Penicillium chrysogenum on Eating Quality, Microstructure and Physicochemical Properties of Duck Meat [J]. FOOD SCIENCE, 2020, 41(21): 36-43.

Analysis of Volatile Aroma Compounds of Ready-to-Eat Spiced Beef by HS-SPME-GC-MS

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments