GC-O/GC-MS Analysis of Volatile Flavor Compounds of Fermented Beef

doi:10.7506/spkx1002-6300-200920069

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20): 316-319.doi: 10.7506/spkx1002-6300-200920069

Previous Articles Next Articles

GC-O/GC-MS Analysis of Volatile Flavor Compounds of Fermented Beef

ZHANG Song-shan，LI Hai-peng，SUN Bao-zhong*

Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China

Received:2008-10-30 Online:2009-10-15 Published:2010-12-29
Contact: SUN Bao-zhong E-mail:sunbaozhong@yahoo.com.cn

Abstract

Abstract:

Volatile flavor compounds in fermented beef were sampled using dynamic headspace sampling and purge-and-trap techniques, concentrated using a Tenax adsorption column and analyzed by GC-O/GC-MS. Totally 19 compounds were identified including aldehydes, ethanols, estes, ketones, aromatics, sulfur compound and pyrazine, etc, which gave the flavors of fruit, chocolate, rosin, salted fish, onion, rose, mint, butter and flower, etc.

Key words: fermented beef, flavor compounds, GC-O/GC-MS, dynamic headspace sampling

CLC Number:

TS207.3

ZHANG Song-shan，LI Hai-peng，SUN Bao-zhong*. GC-O/GC-MS Analysis of Volatile Flavor Compounds of Fermented Beef[J]. FOOD SCIENCE, 2009, 30(20): 316-319.

[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]	XU Ye, LIU Shiyu, WANG Yilun, NIU Shuhui, YANG Yifang, YU Qinxin, XIAO Zihan, LIU Shuliang, HE Li, CHEN Shujuan, LIU Aiping, YANG Yong. Effects of Storage Time of Raw Beef on Microflora Changes and Protein Degradation in Fermented Beef Sausages [J]. FOOD SCIENCE, 2021, 42(9): 184-191.
[3]	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.
[4]	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.
[5]	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.
[6]	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.
[7]	JIANG Yang, ZHANG Cuiying, LI Yu, XIAO Dongguang. Effect of Flavor Substances in Alcoholic Beverages on Ethanol Metabolism in Human Body: A Review [J]. FOOD SCIENCE, 2021, 42(15): 242-250.
[8]	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.
[9]	ZHOU Yajun, ZHANG Yu, CHEN Yan, WANG Shujie. Analysis of Physicochemical Characteristics and Flavor Quality of Fermented Beef Jerky during Its Processing [J]. FOOD SCIENCE, 2021, 42(14): 240-247.
[10]	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.
[11]	LI Xiaomin, HAN Wei, LI Qi, WANG Qing, TAN Xinyue, ZOU Qiulong, ZHANG Xiaolin. Analysis of Microbial Community Structure in Traditional Sourdough and Flavor Components in Steamed Bread Made with It [J]. FOOD SCIENCE, 2021, 42(10): 162-170.
[12]	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.
[13]	YE Dongqing, ZHENG Xiaotian, LI Ying, DUAN Changqing, LIU Yanlin. Influence of Aging in Different Oak Barrels on Volatile Sulfur Compounds in Wines [J]. FOOD SCIENCE, 2020, 41(6): 285-291.
[14]	HAN Lijuan, HUANG Chuxiong, LI Jie, YAN Shoulei, LIU Yiman. Comparison of Flavor Substances of Water-boiled Lotus Roots from Different Varieties [J]. FOOD SCIENCE, 2020, 41(22): 245-251.
[15]	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.

GC-O/GC-MS Analysis of Volatile Flavor Compounds of Fermented Beef

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments