Abstract :
[en] Soy sauce-based marinade beef (SSMB) is a traditional Chinese cuisine with a unique flavor.
However, pre-precooling 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℃), pre-cooled in the brine tanks (45℃), and exited the aircooleded tunnel (10℃). 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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