Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection
In the present study, flavor profiles of Chinese spiced beef in the cooking process were comparatively analyzed by electronic nose, gas chromatography–mass spectrometry (GC–MS) with a thermal desorption system (TDS), and solid-phase microextraction (SPME). A total of 82 volatile compounds were ident...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2017-09-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S221345301630146X |
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| _version_ | 1832569088011927552 |
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| author | Hui Gong Zhen Yang Meng Liu Zhijia Shi Jiapeng Li Wenhua Chen Xiaoling Qiao |
| author_facet | Hui Gong Zhen Yang Meng Liu Zhijia Shi Jiapeng Li Wenhua Chen Xiaoling Qiao |
| author_sort | Hui Gong |
| collection | DOAJ |
| description | In the present study, flavor profiles of Chinese spiced beef in the cooking process were comparatively analyzed by electronic nose, gas chromatography–mass spectrometry (GC–MS) with a thermal desorption system (TDS), and solid-phase microextraction (SPME). A total of 82 volatile compounds were identified, and 3-methyl-butanal, pentanal, hexanal, ρ-xylene, heptanal, limonene, terpinene, octanal, linalool, 4-terpinenol, α-terpineol, and (E)-anethole were identified as the characteristic flavor compounds in Chinese spiced beef. Variation in the content of volatile components produced by different cooking processes was observed. In general, a cooking time of 4 h resulted in optimal flavor quality and stability. Results indicated that the electronic nose could profile and rapidly distinguish variation among different cooking time. The volatile profiling by TDS-GC–MS and responses from the electronic nose, in combination with multivariate statistical analysis, are a promising tool for control the cooking process of spiced beef. |
| format | Article |
| id | doaj-art-eeb8edc085db415bad30c4ab9617b684 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2017-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-eeb8edc085db415bad30c4ab9617b6842025-02-02T23:24:43ZengTsinghua University PressFood Science and Human Wellness2213-45302017-09-016313714610.1016/j.fshw.2017.07.001Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detectionHui GongZhen YangMeng LiuZhijia ShiJiapeng LiWenhua ChenXiaoling QiaoIn the present study, flavor profiles of Chinese spiced beef in the cooking process were comparatively analyzed by electronic nose, gas chromatography–mass spectrometry (GC–MS) with a thermal desorption system (TDS), and solid-phase microextraction (SPME). A total of 82 volatile compounds were identified, and 3-methyl-butanal, pentanal, hexanal, ρ-xylene, heptanal, limonene, terpinene, octanal, linalool, 4-terpinenol, α-terpineol, and (E)-anethole were identified as the characteristic flavor compounds in Chinese spiced beef. Variation in the content of volatile components produced by different cooking processes was observed. In general, a cooking time of 4 h resulted in optimal flavor quality and stability. Results indicated that the electronic nose could profile and rapidly distinguish variation among different cooking time. The volatile profiling by TDS-GC–MS and responses from the electronic nose, in combination with multivariate statistical analysis, are a promising tool for control the cooking process of spiced beef.http://www.sciencedirect.com/science/article/pii/S221345301630146XBeef flavorGas chromatography–mass spectrometryElectronic noseThermal desorption systemSolid-phase microextraction |
| spellingShingle | Hui Gong Zhen Yang Meng Liu Zhijia Shi Jiapeng Li Wenhua Chen Xiaoling Qiao Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection Food Science and Human Wellness Beef flavor Gas chromatography–mass spectrometry Electronic nose Thermal desorption system Solid-phase microextraction |
| title | Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection |
| title_full | Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection |
| title_fullStr | Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection |
| title_full_unstemmed | Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection |
| title_short | Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection |
| title_sort | time dependent categorization of volatile aroma compound formation in stewed chinese spicy beef using electron nose profile coupled with thermal desorption gc ms detection |
| topic | Beef flavor Gas chromatography–mass spectrometry Electronic nose Thermal desorption system Solid-phase microextraction |
| url | http://www.sciencedirect.com/science/article/pii/S221345301630146X |
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