Analysis of Volatile Flavor Compounds in Spiced Beef Jerky

doi:10.7506/spkx1002-6630-201606021

FOOD SCIENCE

• Analysis & Detection • Previous Articles Next Articles

Analysis of Volatile Flavor Compounds in Spiced Beef Jerky

SUN Jie1, PU Dandan2, CHEN Haitao1,2,3,*, SUN Baoguo1,2,3, ZHANG Yuyu1,2,3

1. Beijing Innovation Center of Food Nutrition and Human Health, Beijing Technology and Business University,Beijing 100048, China; 2. Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University,Beijing 100048, China; 3. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University,Beijing 100048, China

Online:2016-03-25 Published:2016-03-18

Abstract

Abstract:

The volatile flavor components in spiced beef jerky were extracted by simultaneous distillation extraction (SDE)
or solid-phase micro extraction (SPME), and then analyzed by gas chromatography-mass spectrometry (GC-MS). A total of
84 volatile compounds were identified, including 23 hydrocarbons, 19 aldehydes, 3 ketones, 1 acids, 12 alcohols, 7 esters, 3
ethers, 6 phenols, and 10 nitrogen-containing compounds or heterocyclic compounds. Aldehydes, ethers, nitrogen-containing
compounds and heterocyclic compounds may be mainly responsible for the formation of beef jerky flavor.

Key words: spiced beef jerky, volatile flavor compounds, solid-phase micro extraction (SPME), simultaneous distillation extraction (SDE), gas chromatography-mass spectrometry (GC-MS), perfumes and essences

CLC Number:

TS207.3

SUN Jie, PU Dandan, CHEN Haitao, SUN Baoguo, ZHANG Yuyu. Analysis of Volatile Flavor Compounds in Spiced Beef Jerky[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201606021.

[1]	RAN Miao, HE Laping, ZHU Qiujin. Analysis of Bacterial Diversity and Volatile Flavor Compounds of Cooked Cured Ham Stored at Different Temperatures [J]. FOOD SCIENCE, 2021, 42(9): 169-176.
[2]	SHAN Qimei, ZHAO Xiaoce, LUO Ruiming, YOU Liqin. Change of Volatile Flavor Compounds in Tan Sheep Muscle during Cooking [J]. FOOD SCIENCE, 2021, 42(8): 165-171.
[3]	MU Yu, SU Wei, MU Yingchun. Characterization of Microbial Community and Volatile Flavor Compounds of Deep Spoiled Panxian Dry-Cured Ham [J]. FOOD SCIENCE, 2021, 42(8): 221-228.
[4]	CHEN Lihua, REN Lixia, LI Dongna, MA Xia. Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters [J]. FOOD SCIENCE, 2021, 42(6): 142-149.
[5]	LUO Jiafeng, SUN Zhen, HE Jun, SUN Yangying, CAO Jinxuan, DANG Yali, LU Lianshui, PAN Daodong. Effects of Curing and Roasting Time on Flavor of Honey-Roasted Duck Leg [J]. FOOD SCIENCE, 2021, 42(18): 191-198.
[6]	LIU Meng, CHEN Song, ZHANG Shunliang, ZHAO Bing, PAN Xiaoqian, ZHOU Huimin, QIAO Xiaoling, ZANG Mingwu, LI Su, ZHU Ning, WU Qianrong. Effect of Light Fermentation on the Flavor of Beef Jerky [J]. FOOD SCIENCE, 2021, 42(14): 232-239.
[7]	WU Qianrong, ZHU Ning, CHEN Song, ZHOU Huimin, LI Su, ZHAO Bing, LIU Meng, PAN Xiaoqian, ZHANG Shunliang, QIAO Xiaoling. Changes in Protein Degradation and Flavor Substance in Sauce Beef during Processing [J]. FOOD SCIENCE, 2021, 42(12): 76-84.
[8]	LI Juan, REN Fang, ZHEN Dawei, ZHANG Hao, XIE Jianchun. Analysis of Volatile Flavor Compounds Dairy Products by Gas Chromatography-Ion Mobility Spectrometry [J]. FOOD SCIENCE, 2021, 42(10): 235-240.
[9]	WU Qianrong, PAN Xiaoqian, ZHU Ning, ZHOU Huimin, LI Su, ZHANG Shunliang, LIU Meng, ZHAO Bing, WANG Shouwei, QU Chao. Effect of Sterilization Temperature on Flavor Compounds in Spiced Lamb Spine [J]. FOOD SCIENCE, 2020, 41(20): 184-190.
[10]	LI Su, ZHOU Huimin, ZHAO Bing, PAN Xiaoqian, ZHU Ning, WU Qianrong, LIU Meng, ZHANG Shunliang. Analysis of Volatile Flavor Compounds in Stewed Beef with Broth during Storage [J]. FOOD SCIENCE, 2020, 41(18): 203-209.
[11]	TAN Zixuan, BAI Xue, LUO Fan, GUO Qiong, LIU Xinyu, RAN Li, GAO Yanhua, . Effects of Different Feeding Systems on Rumen Microflora and Muscle Quality of Yaks [J]. FOOD SCIENCE, 2020, 41(15): 79-87.
[12]	YANG Fuxiu, ZHOU Kaowen. Analysis of Volatile Flavor Components in Shuita-Branded Vinegar by Headspace Solid Phase Microextraction and Gas Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2020, 41(14): 255-261.
[13]	ZHOU Ming, XU Mingsheng, CHEN Jinyin , SHEN Yonggen, YAO Meixiang, ZHU Xiaojuan, LU Jianqing, ZHU Fengni. Drying Kinetics and Quality Characteristics of ‘Xiushui Huahong’ Sweet Orange Peel Dried by Hot Air [J]. FOOD SCIENCE, 2020, 41(11): 141-149.
[14]	REN Tingting, YUE Tianli, WEI Xin, WANG Xuan, YUAN Yahong. Process Optimization for Production of Fermented Apple Pulp with Probiotics and Analysis of Volatile Flavor Components before and after Fermentation [J]. FOOD SCIENCE, 2019, 40(8): 87-93.
[15]	WANG Juan, LI Juan, XIA Yanqiu, HUANG Mingquan, ZHANG Jinglin, SUN Baoguo, ZHANG Yuyu. Identification of the Key Odorants in Hops Extracts [J]. FOOD SCIENCE, 2019, 40(8): 155-161.

Analysis of Volatile Flavor Compounds in Spiced Beef Jerky

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments