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

[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.

Disciplines :

Food science
Chemistry

Author, co-author :

Wang, Jingfan ; Université de Liège - ULiège > TERRA Research Centre

Yang, Ping

Liu, Junmei

Yang, Weifang

Qiang, Yu

Jia:, Wei

Han, Dong

Zhang, Chunhui

Purcaro, Giorgia ; Université de Liège - ULiège > TERRA Research Centre > Chemistry for Sustainable Food and Environmental Systems (CSFES)

Fauconnier, Marie-Laure ; Université de Liège - ULiège > TERRA Research Centre > Chemistry for Sustainable Food and Environmental Systems (CSFES)

Language :

English

Title :

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

Publication date :

30 March 2024

Journal title :

Food Chemistry

ISSN :

0308-8146

eISSN :

1873-7072

Publisher :

Elsevier BV

Volume :

437

Issue :

Pages :

137890

Peer reviewed :

Peer Reviewed verified by ORBi

Additional URL :

https://api.elsevier.com/content/article/PII:S0308814623025086?httpAccept=text/xml

Available on ORBi :

since 30 November 2023

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