Abstract:

Volatile compounds of the new Dictyophora indusiata-fortified beef flavor were analyzed by simultaneous
distillation extraction (SDE) and gas chromatography-mass spectrometry (GC-MS). The results showed that by NIST 11
Mass Spectral Library searching and retention index comparison, a total of 169 compounds, including 26 alcohols, 21
aldehydes, 9 ketones, 18 organic acid, 4 phenols, 4 esters, 6 ethers, 49 hydrocarbons, 32 amines and others, were identified
when ether and dichloromethane were used as the solvents. Among the compounds identified, the contents of anethole,
α-zingiberene, β-sesquiphellandrene, β-bisabolene, eugenol, oleyl alcohol and n-hexadecanal were higher. Then the SDE
extract was analyzed by GC-olfactometry (GC-O), and the aroma-active compounds were identified by aroma extract
dilution analysis (AEDA). A total of 33 compounds, including 2-methyl-3-furanthio, α-cubebene, trans-bergamot glycerin ene,
β-caryophyllen and bisabolol, were identified, which made higher contributions to the flavor of the D. indusiata beef flavor.

Key words: Dictyophora indusiata beef flavor, simultaneous distillation extraction, gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), volatile components