Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples

• Published in: Food Chemistry: X Vol. 22; p. 101505
• Main Authors: Li, Hongshu, Chen, Junxia, Zhang, Yongxin, Jiang, Yu, Sun, Depeng, Piao, Chunxiang, Li, Tingyu, Wang, Juan, Li, Hongmei, Mu, Baide, Li, Guanhao
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30.06.2024; Elsevier
• Subjects: Electronic nose; Fatty acid; Sauced beef; Sensory evaluation; SPME-GC–MS; Volatile flavor; SPME-GC–MS; Volatile flavor; Sauced beef; Fatty acid; Sensory evaluation; Electronic nose
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101505

In this study, we investigated the volatile flavor compounds and sensory perceptions of Yanbian-style sauced beef prepared from raw meats subjected to different treatments (hot fresh, chilled, and frozen beef). The results indicated that the treatment of raw beef significantly impacted the quality and flavor of sauced beef. Sauced chilled beef (CRSB) exhibited the highest content of fatty acids and total amino acids. A total of 48 volatile compounds were identified. Moreover, a relative odor activity value analysis identified hexanal, nonanal, heptanal, 1-octen-3-ol, and 2,3-octanedione as the characteristic flavor compounds in Yanbian-style sauced beef. The sensory evaluation demonstrated that CRSB was the most palatable and flavorful. Additionally, correlation loading plot analysis indicated strong correlations between sensory evaluation, fatty acids, amino acids, and volatile flavor compounds. These results suggest that chilled beef meat is the best raw material for the production of Yanbian-style sauced beef. •Fresh meat in China is divided into hot, chilled, and frozen meat.•Yanbian-style sauced beef is special diet of the Yanbian region.•The type of raw meat impacts the flavor of Yanbian-style sauced beef.•Chilled beef is the most appropriate for making Yanbian-style sauced beef.