Abstract: This study prepares stewed beef by the traditional way,and a response surface methodology design for the extra beef fat(2%,4% and 6%),cooking temperature(80,100 and 120℃),cooking time(1,2,3h)was applied to investigate the influence of these factors on the stewed beef aroma.The stewed beef aroma was used to quante descriptive analysis.Response surfaces clearly showed how the extra beef fat,cooking temperature and cooking time influenced the generation of stewed beef flavor,and the best conditions were the extra beef fat 5.6%,cooking temperaturel06.21℃,and cooking time 2.31h through the single factor sensory score analysis and the mathematic model.

Key words: response surface methodology, stewed beef, sensory study, mathematic model