Objective:In order to evaluate the difference of characteristic flavor intensity between different times of cyclic stewed beef.Methods:The volatile flavor compounds in circulating stewed beef were determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and the key flavors with important contribution were screened out according to the relative odor activity value. The flavor substances contributed by circulating stewed beef were analyzed by principal component analysis, the flavor intensity evaluation model of cyclic stewed beef was established, and the comprehensive evaluation of cyclic stewed beef was carried out combined with sensory evaluation.Results:The seven key flavourings were n-hexanal, undecanal, nonanal, n-hexanol, 3-methylpentane, cineole and anethole. The results showed that the contribution rates of the first to third principal components obtained by principal component analysis were 52.40%, 25.64% and 12.95% respectively, and the cumulative contribution rate was 90.98%, which could represent the main information of volatile flavor substances in cyclic stewed beef. The correlation coefficient between the characteristic flavor intensity of the model and the sensory score was 0.90(P<0.05).Conclusion:The model can be applied to the flavor evaluation of cyclic stewed beef.

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