数字农科院2.0

Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices

文献类型： 外文期刊

作者： Wang, Jingfan;Yang, Ping;Liu, Junmei;Yang, Weifang;Qiang, Yu;Jia, Wei;Han, Dong;Zhang, Chunhui;Purcaro, Giorgia;Fauconnier, Marie-Laure

作者机构：

关键词： Soy sauce-based marinated beef;Cooling processing;Sensory-directed flavor analysis;Odor activity value;Aroma-active compound

期刊名称： FOOD CHEMISTRY

ISSN： 0308-8146

年卷期： 2024 年 437 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Soy sauce-based marinade beef (SSMB) is a traditional Chinese cuisine with a unique flavor. However, preprecooling and air-cooling tunnels are necessary industrial units in the cold chain for flavor dissipation. Sensory-directed flavor analysis was performed to identify the key aroma-active compounds in SSMB that had just completed (100 celcius), pre-cooled in the brine tanks (45 celcius), and exited the air-cooleded tunnel (10 celcius). We identified 110 aroma-active substances, of which 42 were quantified based on their high flavor dilution factors. Recombination and omission tests identified 29 odorants as the main aroma-active molecules. Additionally, the flavor matrix revealed the relationship between the aroma component expression and sensory attributes. Flavor substances derived from spices, such as eugenol, anethole, and linalool, are enriched during the pre-cooling stage. The different meat attributes of the three samples were primarily related to aldehydes generated from lipid oxidation.

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