Comparison of Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS)
文献类型：期刊论文
| 作者 | Zang, Mingwu1,2; Wang, Lan2; Zhang, Zheqi1; Zhang, Kaihua1; Li, Dan1; Li, Xiaoman1; Wang, Shouwei1; Si, Shen1; Chen, Hongzhang2 |
| 刊名 | FOOD SCIENCE AND TECHNOLOGY RESEARCH
 |
| 出版日期 | 2020 |
| 卷号 | 26期号:1页码:25-37 |
| ISSN号 | 1344-6606 |
| 关键词 | volatile flavor compounds spiced beef HS-SPME-GC-O-MS meatproducts sniffing |
| DOI | 10.3136/fstr.26.25 |
| 英文摘要 | Spiced beef is a representative traditional Chinese processed beef product. In order to establish quality evaluation of aroma profile, the widely accepted and characteristic volatile flavor of seven typical spiced beef was investigated using headspace solid-phase microextraction combined with gas chromatography-olfactometry-mass spectrometry. A total of 67 volatile flavor compounds were identified in the spiced beef, with 23 compounds in common and 30 aroma-active compounds. The common key aroma-active compounds of the seven types of spiced beef included p-allyl-anisole, 1-methoxy-4-(1-propenyl)-benzene, 3-methyl-1-butanol, linalool, chavicol, alpha-phellandrene, myristicin, (Z)-3-hexenol, 1-terpinen-4-ol, furfuryl alcohol, dimethyl pyrazine, and 3-mercaptothiophene. The seven types of spiced beef could be divided into three categories based on their characteristic odors. These three categories had rich odors of sulfur-containing compounds, aldehydes, and spice, respectively. The characteristic odor reflects the geographical differences in consumption habits in China.The results provided a theoretical reference for quality evaluation of packaged spiced beef aroma profile. |
| WOS关键词 | AROMA COMPOUNDS ; ESSENTIAL OIL ; ACTIVE COMPOUNDS ; AMINO-ACIDS ; MEAT ; ODORANTS ; HAM ; IDENTIFICATION ; MECHANISMS ; COMPONENTS |
| 资助项目 | National Key R& D Program of China[2016YFD0400403] ; Transformational Technologies for Clean Energy and Demonstration (Strategic Priority Research Program of the Chinese Academy of Sciences)[XDA21060300] |
| WOS研究方向 | Food Science & Technology |
| 语种 | 英语 |
| 出版者 | JAPANESE SOC FOOD SCI & TECHNOLOGY |
| WOS记录号 | WOS:000509424800004 |
| 资助机构 | National Key R& D Program of China ; Transformational Technologies for Clean Energy and Demonstration (Strategic Priority Research Program of the Chinese Academy of Sciences) |
| 源URL | [http://ir.ipe.ac.cn/handle/122111/38749]  |
| 专题 | 中国科学院过程工程研究所 |
| 通讯作者 | Wang, Lan |
| 作者单位 | 1.China Meat Res Ctr, Beijing 100068, Peoples R China 2.Univ Chinese Acad Sci, State Key Lab Biochem Engn, Inst Proc Engn, Chinese Acad Sci, Beijing 100190, Peoples R China |
| 推荐引用方式 GB/T 7714 | Zang, Mingwu,Wang, Lan,Zhang, Zheqi,et al. Comparison of Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS)[J]. FOOD SCIENCE AND TECHNOLOGY RESEARCH,2020,26(1):25-37. |
| APA | Zang, Mingwu.,Wang, Lan.,Zhang, Zheqi.,Zhang, Kaihua.,Li, Dan.,...&Chen, Hongzhang.(2020).Comparison of Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS).FOOD SCIENCE AND TECHNOLOGY RESEARCH,26(1),25-37. |
| MLA | Zang, Mingwu,et al."Comparison of Volatile Flavor Compounds from Seven Types of Spiced Beef by Headspace Solid-phase Microextraction Combined with Gas Chromatography-olfactometry-mass Spectrometry (HS-SPME-GC-O-MS)".FOOD SCIENCE AND TECHNOLOGY RESEARCH 26.1(2020):25-37. |
入库方式： OAI收割
来源：过程工程研究所
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