Abstract: The effect of light fermentation on the flavor of beef jerky was studied by using electronic sensory instruments, gas chromatography-olfactometry-mass spectrometry (GC-O-MS), an amino acid analyzer and sensory evaluation. Beef jerky produced without using a starter was considered as a control. The results demonstrated that light fermentation had a significant impact on the flavor of beef jerky, significantly increasing the contents of volatile compounds and free amino acids compared with the control group. Meanwhile, the electronic nose and electronic tongue could distinguish the two groups clearly, indicating that light fermentation could produce compounds contributing to the flavor of beef jerk. According to volcano plot analysis, relative odor activity values, GC-O-MS analysis and instrumental taste evaluation, glutamic acid was identified as the characteristic taste compound, and 3-methylbutanol, hexanal, octanal, nonanal, trans-2-decennal, trans, trans-2,4-decadienal and 3-methylbutyric acid as the characteristic flavor compounds of light-fermented beef jerky. These findings can provide a theoretical foundation and technical support for the flavor regulation of beef jerky in the future.

Key words: light fermentation; beef jerky; electronic sensory instruments; volatile flavor compounds; free amino acids