Analysis of Volatile Organic Compounds of Seasonings made from Beef Tallow for Xiangyang Beef Noodles
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Abstract:
To identify the characteristic and differential volatile organic compounds (VOCs) in seasonings made from beef tallow for Xiangyang beef noodles, gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose (E-nose) technology were employed. A total of 118 VOCs were separated by GC-IMS, 46 of which were identified, including 2 sulfur compounds, 5 terpenes, 10 alcoholics, 10 aldehydes, 4 ketones, 2 acids, and 13 esters. Relative odor activity value (ROAV) analysis revealed that the seven main aroma components of the seasonings were dimethyl sulfide, 1,8-cineole, (Z)-6-nonenal, ethyl butanoate, methyl 3-methylbutanoate, dimethyl disulfide, and 2-methyl propanal (ROAV>1), while the eight aroma-modifying components included 3-methylbutanal, hexanal, octanal, 2,3-pentanedione, 2-methyltetrahydrofuran-3-one, nerol, ethyl hexanoate, and β-myrcene (0.1
