Abstract: This study aims to investigate the differences in flavor, texture, color, and sensory qualities of tomato braised beef sterilized using Gradient Temperature Rise Sterilization (GTRS) and High-Temperature Sterilization (HTS). Analytical methods including an electronic nose, gas chromatography-mass spectrometry (GC-MS), electronic tongue, texture analyzer, colorimeter, and sensory evaluation were employed to systematically compare GTRS, HTS, and untreated samples (US). The results indicate that both GTRS and HTS significantly affected the composition and content of volatile flavor compounds. A total of 63 volatile compounds were identified by GC–MS across the GTRS, HTS, and US samples. Notably, the GTRS samples demonstrated superior retention and flavor harmony for compounds such as pmethoxybenzaldehyde, benzaldehyde, eucalyptol, linalool, furfuryl alcohol, αterpineol, 4allylbenzyl ether, and fenchone, with their profiles more closely resembling those of the US samples. Furthermore, electronic nose analysis revealed that the GTRS samples produced higher response values on the W1S and W2S sensors, which are sensitive to hydrocarbons and alcohols, respectively, and their overall odor characteristics were more similar to those of the US samples. Electronic tongue analysis indicated that GTRS minimized undesirable acidic, bitter, and astringent tastes while preserving higher levels of umami and richness. Texture analysis showed that GTRS samples exhibited significantly better hardness, adhesiveness, and chewiness than HTS samples, closely resembling the texture profile of US samples. Colorimetric analysis revealed that GTRS samples achieved the highest brightness (L*) and yellowness (b*), whereas HTS samples exhibited the lowest brightness and pronounced color changes. Sensory evaluation indicated that GTRS samples demonstrated the most balanced performance in color, flavor, and texture, achieving the highest overall score, making it an ideal choice for optimizing sterilization processes for tomato braised beef. In conclusion, GTRS outperformed HTS in preserving the natural flavor characteristics and texture integrity of tomato braised beef, providing a scientific basis for optimizing sterilization techniques for this product.

Key words: Braised Beef Brisket with Tomatoes, Gradient temperature rise sterilization, High-temperature sterilization, Flavor compounds