Changes of Volatile Compounds during the Processing of Spiced Beef
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Abstract:
In order to identify the flavor components and investigate the changes of the volatile compounds during the processing of spiced beef, the conditions of headspace-solid phase microextraction (HS-SPME) and desorption time were optimized by orthogonal experiment. The volatile compounds were extracted by HS-SPME and identified by gas chromatography mass spectrometry (GC-MS). The results showed that the optimal condition was 60 ℃ for 60 min, and then desorption of 5 min. A total of 90 kinds of volatile compounds were identified during the processing of spiced beef, including alcohols (22), aldehydes (11), esters (16), hydrocarbons (14), ketones (8), nitrogen or sulfur containing and heterocyclic compounds (13) andother compounds (6). The number of volatile components were 45, 48, 53, 52, 61 and 58, respectively within the six processing stages. The relative content of volatile compounds changed constantly during the processing, and the composition of each group of volatile compounds was also different in the samples from the six processing stages. The results provided a theoretical reference to optimize the processing technique and improve the quality of spiced beef.
