Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose
This research utilized gas chromatography–mass spectrometry (GC–MS), electronic tongue (E-tongue), electronic nose (E-nose), and sensory analysis to investigate the flavor profiles of beef jerky from four specific regions of China: Xinjiang, Tibet, Sichuan, and Inner Mongolia. Physical analysis reve...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000926 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1823856676313235456 |
|---|---|
| author | Bayierta Bayinbate Linwei Yang Iftikhar Hussain Badar Yue Liu Lang Zhang Yingying Hu Baocai Xu |
| author_facet | Bayierta Bayinbate Linwei Yang Iftikhar Hussain Badar Yue Liu Lang Zhang Yingying Hu Baocai Xu |
| author_sort | Bayierta Bayinbate |
| collection | DOAJ |
| description | This research utilized gas chromatography–mass spectrometry (GC–MS), electronic tongue (E-tongue), electronic nose (E-nose), and sensory analysis to investigate the flavor profiles of beef jerky from four specific regions of China: Xinjiang, Tibet, Sichuan, and Inner Mongolia. Physical analysis revealed that beef jerky from Inner Mongolia had lower moisture content and water activity, while Tibet and Inner Mongolia samples exhibited lower pH values. Seventy-two volatile compounds were identified and quantified among all samples, indicating significant regional variations in aldehydes, alcohols, and esters. Heatmap cluster analysis clearly explained the unique regional flavor profiles. Furthermore, partial least squares regression analysis using E-nose and E-tongue showed significant correlations with the volatile compounds and sensory attributes. These findings indicate the efficacy of a multi-faceted analytical approach for flavor differentiation and emphasize the need for further research to understand the mechanisms behind developing characteristic flavors in beef jerky. |
| format | Article |
| id | doaj-art-849350546f9747be979a817a90d9fe89 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-849350546f9747be979a817a90d9fe892025-02-12T05:32:43ZengElsevierFood Chemistry: X2590-15752025-01-0125102245Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic noseBayierta Bayinbate0Linwei Yang1Iftikhar Hussain Badar2Yue Liu3Lang Zhang4Yingying Hu5Baocai Xu6School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, ChinaState key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Nanjing, Jiangsu 210041, ChinaDepartment of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, PakistanSchool of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, ChinaKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui, 230036, ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, China; State key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Nanjing, Jiangsu 210041, China; Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei 230009, China; Corresponding author at: School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, China. State key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Nanjing, Jiangsu 210041, China. Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei 230009, China.School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, China; Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei 230009, China; Corresponding author at: School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, China. Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei 230009, China.This research utilized gas chromatography–mass spectrometry (GC–MS), electronic tongue (E-tongue), electronic nose (E-nose), and sensory analysis to investigate the flavor profiles of beef jerky from four specific regions of China: Xinjiang, Tibet, Sichuan, and Inner Mongolia. Physical analysis revealed that beef jerky from Inner Mongolia had lower moisture content and water activity, while Tibet and Inner Mongolia samples exhibited lower pH values. Seventy-two volatile compounds were identified and quantified among all samples, indicating significant regional variations in aldehydes, alcohols, and esters. Heatmap cluster analysis clearly explained the unique regional flavor profiles. Furthermore, partial least squares regression analysis using E-nose and E-tongue showed significant correlations with the volatile compounds and sensory attributes. These findings indicate the efficacy of a multi-faceted analytical approach for flavor differentiation and emphasize the need for further research to understand the mechanisms behind developing characteristic flavors in beef jerky.http://www.sciencedirect.com/science/article/pii/S2590157525000926Beef jerkyFlavor characteristicsSensory attributesCorrelation analysisHeatmap cluster analysis |
| spellingShingle | Bayierta Bayinbate Linwei Yang Iftikhar Hussain Badar Yue Liu Lang Zhang Yingying Hu Baocai Xu Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose Food Chemistry: X Beef jerky Flavor characteristics Sensory attributes Correlation analysis Heatmap cluster analysis |
| title | Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose |
| title_full | Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose |
| title_fullStr | Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose |
| title_full_unstemmed | Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose |
| title_short | Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose |
| title_sort | characterization of flavor profile of beef jerky from different regions of china using gas chromatography mass spectrometry electronic tongue and electronic nose |
| topic | Beef jerky Flavor characteristics Sensory attributes Correlation analysis Heatmap cluster analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000926 |
| work_keys_str_mv | AT bayiertabayinbate characterizationofflavorprofileofbeefjerkyfromdifferentregionsofchinausinggaschromatographymassspectrometryelectronictongueandelectronicnose AT linweiyang characterizationofflavorprofileofbeefjerkyfromdifferentregionsofchinausinggaschromatographymassspectrometryelectronictongueandelectronicnose AT iftikharhussainbadar characterizationofflavorprofileofbeefjerkyfromdifferentregionsofchinausinggaschromatographymassspectrometryelectronictongueandelectronicnose AT yueliu characterizationofflavorprofileofbeefjerkyfromdifferentregionsofchinausinggaschromatographymassspectrometryelectronictongueandelectronicnose AT langzhang characterizationofflavorprofileofbeefjerkyfromdifferentregionsofchinausinggaschromatographymassspectrometryelectronictongueandelectronicnose AT yingyinghu characterizationofflavorprofileofbeefjerkyfromdifferentregionsofchinausinggaschromatographymassspectrometryelectronictongueandelectronicnose AT baocaixu characterizationofflavorprofileofbeefjerkyfromdifferentregionsofchinausinggaschromatographymassspectrometryelectronictongueandelectronicnose |