Objective:In order to explore the dynamic changes of volatile flavor components and their precursors during low temperature cooking of beef.Methods:Beef with central temperature of 98 ℃ was used as control group. Nucleotides, free amino acids, free fatty acids, total sugars and volatile flavor components in beef with central temperature of 60, 65, 70, 75 and 80 ℃ were determined, and sensory evaluation was carried out.Results:The results showed that the content of fresh flavor nucleotides, equivalent fresh flavor concentration and taste activity in the low temperature group were significantly higher than those in the control group (P<0.05), and the inosinic acid content was the highest when the central temperature of beef was 65 ℃. The total amount of free amino acids was as high as 739.01 mg/100 g, and the content of free fatty acids in beef with central temperature 65 ℃ was significantly higher than that in other temperature groups (P<0.05). The total sugar content decreased with the increase of beef central temperature, and aldehydes appeared in large quantities when the beef central temperature was 65~75 ℃. By calculating the odor activity values of the main flavor components, it was found that hexanal, nonanal, heptanal, octanal, benzaldehyde, ethyl acetate, pinene and p-xylene were the key volatile flavor compounds (ROAV≥1). Sensory evaluation showed that the beef with a central temperature of 70 ℃ had the highest comprehensive score and rich flavor.Conclusion:The above indexes fully show that the edible and flavor quality of beef is better when the central temperature is 65~75 ℃.

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