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

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 a...

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Published inFood 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
LanguageEnglish
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
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Abstract 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.
AbstractList 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.
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.
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.
ArticleNumber 101505
Author Chen, Junxia
Li, Guanhao
Mu, Baide
Li, Hongmei
Li, Tingyu
Li, Hongshu
Sun, Depeng
Wang, Juan
Zhang, Yongxin
Jiang, Yu
Piao, Chunxiang
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  surname: Sun
  fullname: Sun, Depeng
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  givenname: Tingyu
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Keywords SPME-GC–MS
Volatile flavor
Sauced beef
Fatty acid
Sensory evaluation
Electronic nose
Language English
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2024 The Authors.
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Snippet In this study, we investigated the volatile flavor compounds and sensory perceptions of Yanbian-style sauced beef prepared from raw meats subjected to...
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StartPage 101505
SubjectTerms Electronic nose
Fatty acid
Sauced beef
Sensory evaluation
SPME-GC–MS
Volatile flavor
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Title Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples
URI https://dx.doi.org/10.1016/j.fochx.2024.101505
https://www.ncbi.nlm.nih.gov/pubmed/38883915
https://www.proquest.com/docview/3069173633/abstract/
https://pubmed.ncbi.nlm.nih.gov/PMC11178982
https://doaj.org/article/5913b7d76c9b46fa87ce5bc499ad9693
Volume 22
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