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

Statistics

Number of views

98 (10 by ULiège)

Number of downloads

33 (2 by ULiège)

More statistics

Scopus citations^®

Scopus citations^®
without self-citations

OpenAlex citations

Bibliography

Al-Dalali, S., Li, C., Xu, B., Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation. Food Chemistry, 385, 2022, 132629, 10.1016/j.foodchem.2022.132629.
Anantharamkrishnan, V., Reineccius, G.A., Influence of pH, temperature, and water activity on covalent adduct formation between selected flavor compounds and model protein beta-lactoglobulin. Journal of Agricultural and Food Chemistry 68:47 (2020), 13833–13843, 10.1021/acs.jafc.0c06752.
Chen, Y.P., Li, W., Yu, Y., Wang, M., Blank, I., Zhang, Y., Liu, Y., Elucidation of the impact of steaming on the key odorants of jinhua dry-cured ham using the sensomics approach. Journal of Agricultural and Food Chemistry, 2023, 10.1021/acs.jafc.2c08423.
Christlbauer, M., Schieberle, P., Characterization of the key aroma compounds in beef and pork vegetable gravies a la chef by application of the aroma extract dilution analysis. Journal of Agricultural and Food Chemistry 57:19 (2009), 9114–9122, 10.1021/jf9023189.
Chung, H.Y., Cadwallader, K.R., Aroma extract dilution analysis of blue crab claw meat volatiles. Journal of Agricultural and Food Chemistry 42:12 (1994), 2867–2870.
Du, W., Zhao, M., Zhen, D., Tan, J., Wang, T., Xie, J., Key aroma compounds in Chinese fried food of youtiao. Flavour and Fragrance Journal 35:1 (2019), 88–98, 10.1002/ffj.3539.
Du, W., Zhen, D., Wang, Y., Cheng, J., Xie, J., Characterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling. Flavour and Fragrance Journal 36:1 (2020), 111–120, 10.1002/ffj.3621.
Frankel, E.N., Hu, M.-L., Tapper, A.L., Rapid headspace gas chromatography of hexanal as a measure of lipid peroxidation in biological samples. Lipids 24:11 (1989), 976–981.
Elmore, J.S., Mottram, D.S., Enser, M., Wood, J.D., Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles. Journal of Agricultural & Food Chemistry 47:4 (1999), 1619–1625.
Engel, W., Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices. European Food Research & Technology 209:3–4 (1999), 237–241.
Fan, W., Xu, Y., Zhang, Y., Characterization of pyrazines in some Chinese liquors and their approximate concentrations. Journal of Agricultural and Food Chemistry 55:24 (2007), 9956–9962, 10.1021/jf071357q.
Franitza, L., Granvogl, M., Schieberle, P., Characterization of the key aroma compounds in two commercial rums by means of the sensomics approach. Journal of Agricultural and Food Chemistry 64:3 (2016), 637–645, 10.1021/acs.jafc.5b05426.
Gao, R., Li, W., Li, D., Wei, W., Guo, N., Zhao, P., Preparation of anisaldehyde from star anise oil by ozonolysis reaction. Food Science (China), 29(6), 2008, 4.
Gong, H., Yang, Z., Liu, M., Shi, Z., Li, J., Chen, W., Qiao, X., Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection. Food Science and Human Wellness 6:3 (2017), 137–146, 10.1016/j.fshw.2017.07.001.
Greger, V., Schieberle, P., Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept. Journal of Agricultural and Food Chemistry 55:13 (2007), 5221–5228.
Guth, H., Identification of the character impact odorants of stewed beef juice by instrumental analyses and sensory studies. Journal of Agricultural and Food Chemistry 42 (1994), 2862–2866.
Han, D., Zhang, C.-H., Fauconnier, M.-L., Mi, S., Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis. Food Research International, 130, 2020, 10.1016/j.foodres.2019.108910.
Hou, L., Xie, J., Zhao, J., Zhao, M., Fan, M., Xiao, Q., Chen, F., Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems. Food Chemistry 232 (2017), 135–144, 10.1016/j.foodchem.2017.03.133.
Hu, Y., Zhang, L., Zhang, H., Wang, Y., Chen, Q., Kong, B., Physicochemical properties and flavour profile of fermented dry sausages with a reduction of sodium chloride. Lwt, 124, 2020, 10.1016/j.lwt.2020.109061.
Lin, M., Liu, X., Xu, Q., Song, H., Li, P., Yao, J., Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour. Journal of the Science of Food and Agriculture 94:5 (2014), 882–889, 10.1002/jsfa.6330.
Liu, H., Wang, Z., Zhang, D., Shen, Q., Pan, T., Hui, T., Ma, J., Characterization of key aroma compounds in beijing roasted duck by gas chromatography–Olfactometry–Mass Spectrometry, odor-activity values, and aroma-recombination experiments. Journal of Agricultural and Food Chemistry 67:20 (2019), 5847–5856, 10.1021/acs.jafc.9b01564.
Liu, H., Zeng, F., Wang, Q., Ou, S., Tan, L., Gu, F., The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.). Food Chemistry 141:4 (2013), 3402–3408, 10.1016/j.foodchem.2013.06.052.
Liu, X., Zhao, G., Liu, Y., Li, M., Huang, X., Sun, L., Liu, Y., Effects of cinnamon pieces and powder on volatile flavor components of stewed chicken leg. Food Science (China), 34(14), 2013, 4.
Qiang, Y., Jiang. W., Liu. C., Huang. F., Han. D., Zhang. C., 2022. Flavor escape behavior of stewed beef with soy sauce during air-cooling and refrigeration. Scientia Agricultura Sinica (China) 2022, (016), 055.
Scollan, N.D., Dannenberger, D., Nuernberg, K., Richardson, I., MacKintosh, S., Hocquette, J.-F., Moloney, A.P., Enhancing the nutritional and health value of beef lipids and their relationship with meat quality. Meat Sci. 97:3 (2014), 384–394, 10.1016/j.meatsci.2014.02.015.
Shen, H., Zhao, M., Sun, W., Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds. Food Chemistry 287 (2019), 93–99, 10.1016/j.foodchem.2019.02.060.
Sohail, A., Al-Dalali, S., Wang, J., Xie, J., Shakoor, A., Asimi, S., Patil, P., Aroma compounds identified in cooked meat: A review. Food Research International, 157, 2022, 111385, 10.1016/j.foodres.2022.111385.
Song, Y., Huang, F., Li, X., Han, D., Zhang, C., h., Effects of different wet heating methods on the water distribution, microstructure and protein denaturation of pork steaks. International Journal of Food Science & Technology 56:9 (2021), 4627–4638, 10.1111/ijfs.15248.
Sun, Y., Zhang, Y., Song, H., Variation of aroma components during frozen storage of cooked beef balls by SPME and SAFE coupled with GC-O-MS. Journal of Food Processing and Preservation, 45(1), 2020, 10.1111/jfpp.15036.
Wanakhachornkrai, P., Comparison of determination method for volatile compounds in Thai soy sauce. Food Chemistry 83:4 (2003), 619–629, 10.1016/s0308-8146(03)00256-5.
Wang, X., Guo, M., Song, H., Meng, Q., Guan, x., Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation. Food Chemistry, 342, 2021, 128224, 10.1016/j.foodchem.2020.128224.
Wilson, R.A., Katz, I., Review of literature on chicken flavor and report of isolation of several new chicken flavor components from aqueous cooked chicken broth. Journal of Agricultural & Food Chemistry 20:4 (1972), 741–747.
Xu, L., Mei, X., Chang, J., Wu, G., Zhang, H., Jin, Q., Wang, X., Comparative characterization of key odorants of French fries and oils at the break-in, optimum, and degrading frying stages. Food Chemistry, 368, 2022, 130581, 10.1016/j.foodchem.2021.130581.
Xu, Y., Wang, R., Zhao, H., Zhao, J., Li, X., Yi, S., Sun, X., Binding of aldehydes to myofibrillar proteins as affected by two-step heat treatments. Journal of the Science of Food and Agriculture 100:3 (2020), 1195–1203, 10.1002/jsfa.10130.
Yang, P., Song, H., Wang, L., Jing, H., Characterization of key aroma-active compounds in black garlic by sensory-directed flavor analysis. Journal of Agricultural and Food Chemistry 67:28 (2019), 7926–7934, 10.1021/acs.jafc.9b03269.
Yang, P., Yu, M., Song, H., Xu, Y., Lin, Y., Granvogl, M., Characterization of key aroma-active compounds in rough and moderate fire Rougui Wuyi Rock Tea (Camellia sinensis) by sensory-directed flavor analysis and elucidation of the influences of roasting on aroma. Journal of Agricultural and Food Chemistry 70:1 (2022), 267–278, 10.1021/acs.jafc.1c06066.
Yu, T.-H., Volatile compounds generated from thermal reaction of methionine and methionine sulfoxide with or without glucose. Journal of Agricultural and Food Chemistry 43 (1995), 1641–1646.
Zhao, L., Xin, G., Zhang, J., Study on volatile constituents of Zanthoxylum bungeanum maxim from dabieshan area by gas chromatography-mass spectrometry. Food Science (China), 28(11), 2007, 4.
Zhang, J., Kang, D., Zhang, W., Lorenzo, J.M., Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors. Trends in Food Science & Technology 111 (2021), 405–425, 10.1016/j.tifs.2021.02.060.
Zhao, J., Wang, T., Xie, J., Xiao, Q., Du, W., Wang, Y., Wang, S., Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems. Food Chemistry 274 (2019), 79–88, 10.1016/j.foodchem.2018.08.096.