Abstract
［Objective］ To study the effects of different baking methods on the volatile flavor substances in beef.［Methods］ The optimal baking durations for sensory scores under three baking methods,i.e.,electric oven baking,microwave baking,and electric baking pan baking,were screened.Solid -phase microextraction (SPME ) combined with gas chromatography -mass spectrometry (GC-MS) was used to separate and identify the volatile flavor substances in beef under the best conditions for each of the three baking methods.［Results］］ The sensory scores of beef under all three baking methods showed an initial increase followed by a decrease.The highest sensory scores for oven and electric baking pan were achieved at 10 min,while the highest sensory score for microwave baking occurred at 3 min.A total of 47,37,and 31 volatile compounds were identified under the optimal baking durations for the three methods,respectively,with aldehydes,alcohols,ketones,and alkanes being the main components.There were significant differences in the types and concentrations of compounds under different baking methods.The main aroma components of beef roasted in the oven were octanal,(E)-2-decenal,and 1-octanol.The main aroma components of beef roasted in the microwave were p -nitrophenyl hexanoate,hexanoic acid,and dodecanoic acid.The main aroma components of beef roasted in the electric baking pan were eicosane,dibutyladipate,and homosalate.［Conclusion］ The greatest variety of flavor compounds was detected when beef was baked in the oven at 200 ℃ for 10 min,which provided the best flavor profile for the beef.
Publication Date
7-3-2025
First Page
26
Last Page
35
DOI
10.13652/j.spjx.1003.5788.2024.80729
Recommended Citation
Xueyuan, MA; Miao, ZHANG; Qinyan, DAI; Hongfeng, JIA; and Jiamin, ZHANG
(2025)
"Effects of different roasting methods on volatile flavor compounds in beef,"
Food and Machinery: Vol. 41:
Iss.
6, Article 4.
DOI: 10.13652/j.spjx.1003.5788.2024.80729
Available at:
https://www.ifoodmm.cn/journal/vol41/iss6/4
References
[1] KERTH C.Determination of volatile aroma compounds in beef using differences in steak thickness and cook surface temperature [J].Meat Science,2016,117:27-35.
[2] 孟祥忍,吴鹏,王恒鹏,等.切割角度和制熟方式对牛排品质因子及挥发性风味物质的影响 [J].食品与机械,2018,34(11):24-28.MENG X R,WU P,WANG H P,et al.Effects of cutting angle and processing methods on quality factors and volatile flavor compounds of steak [J].Food & Machinery,2018,34(11):24-28.
[3] 朱芙蓉,黄俊逸,张志,等.多糖在人造肉制备中的应用研究[J].食品工业科技,2021,42(24):376-382.ZHU F R,HUANG J Y,ZHANG Z,et al.Research on the application of polysaccharides in the preparation of artificial meat [J].Science and Technology of Food Industry,2021,42(24):376-382.
[4] 贡慧,杨震,史智佳,等.不同熬煮时间对北京酱牛肉挥发性风味成分的影响 [J].食品科学,2017,38(10):183-190.GONG H,YANG Z,SHI Z J,et al.Effect of different cooking times on volatile flavor components in Beijing spiced beef [J].Food Science,2017,38(10):183-190.
[5] 许蜜蜜,邱月,王旭骅,等.不同复热处理牛肉特征风味物质分析 [J].食品与发酵工业,2023,49(20):309-314.XU M M,QIU Y,WANG X H,et al.Analysis of characteristic flavor of roast beef with different reheat treatments [J].Food and Fermentation Industries,2023,49(20):309-314.
[6] 肉孜·阿木提,史勇,吕仲明.便携式烤肉炉不同烤制条件对烤肉品质的影响分析 [J].包装与食品机械,2017,35(5):25-29.Rouzi Amuti,SHI Y,LU Z M.Meat quality analysis under different roasting conditions based on portable barbecue stove[J].Packaging and Food Machinery,2017,35(5):25-29.
[7] 李娟.我国不同地区酱卤牛肉风味物质剖面分析 [D].北京:中国农业科学院,2018:22-24.LI J.Flavor profiling of marinated beef collected from different regions of China [D].Beijing:Chinese Academy of Agricultural Sciences,2018:22-24.
[8] 罗美燕,刘唤明,香江,等.虾酱中风味菌株的筛选及其发酵性能分析 [J].广东海洋大学学报,2022,42(2):79-87.LUO M Y,LIU H M,XIANG J,et al.Isolation of flavor strains in shrimp paste and analysis of fermentation characteristic [J].Journal of Guangdong Ocean University,2022,42(2):79-87.
[9] 刘杨,黄佳,贾洪锋,等.不同烹饪方法对牛肉挥发性风味物质的影响 [J].食品工业科技,2022,43(10):305-313.LIU Y,HUANG J,JIA H F,et al.Effects of different cooking methods on volatile flavor compounds in beef [J].Science and Technology of Food Industry,2022,43(10):305-313.
[10] 杨爽,徐琳,黄锐函,等.不同真空油炸时间对猪肉丝品质的影响 [J].食品与发酵工业,2023,49(1):214-221.YANG S,XU L,HUANG R H,et al.Effect of different vacuum frying time on quality of shredded meat [J].Food and Fermentation Industries,2023,49(1):214-221.[11] 郭瑞,李盼盼,张晓莉,等.SPME-GC-MS/MS 结合多元统计分析研究不同储藏年份玉米风味物质差异 [J].粮油食品科技,2024,32(3):179-186.GUO R,LI P P,ZHANG X L,et al.Diversity analysis of volatile flavor compounds of corn with various storage years based on SPME-GC-MS/MS and multivariate statistical analysis [J].Science and Technology of Cereals,Oils and Foods,2024,32(3):179-186.
[12] 陈丽兰,杨心怡,乔明锋,等.基于 GC-IMS、GC-MS和OAV法分析花椒粉颗粒度对花椒油挥发性香气成分的影响 [J].食品工业科技,2023,44(8):301-310.CHEN L L,YANG X Y,QIAO M F,et al.Effects of different pepper powder particle sizes on volatile aromatic compounds in Zanthoxylum oil based on GC-IMS,GC-MS,and OAV [J].Science and Technology of Food Industry,2023,44(8):301-310.
[13] RUIZ J,VENTANAS J,CAVA R.New device for direct extraction of volatiles in solid samples using SPME [J].Journal of Agricultural and Food Chemistry,2001,49(11):5 115-5 121.
[14] WETTASINGHE M,VASANTHAN T,TEMELLI F,et al.Volatiles from roasted byproducts of the poultry-processing industry [J].Journal of Agricultural and Food Chemistry,2000,48(8):3 485-3 492.
[15] 柏霜,王永瑞,罗瑞明,等.不同高温烹饪方式加工过程中滩羊肉风味化合物的差异比较 [J].食品科学,2021,42(24):166-174.BAI S,WANG Y R,LUO R M,et al.Formation of and changes in volatile flavor compounds in Tan sheep meat during processing by different high-temperature cooking methods [J].Food Science,2021,42(24):166-174.
[16] 李嘉灏,曾瑶英,熊玉帛,等.基于 HS-SPME-GC-MS 及电子舌对预制梅菜扣肉关键性风味与过熟味评价分析 [J].食品工业科技,2024,45(21):234-245.LI J H,ZENG Y Y,XIONG Y B,et al.Evaluation and analysis of key flavor and warmed-over flavor of pre-prepared steamed pork with preserved vegetable based on HS-SPME-GC-MS combined with electronic tongue [J].Science and Technology of Food Industry,2024,45(21):234-245.
[17] RUIZ J,GARC ÍA C,MURIEL E,et al.Influence of sensory characteristics on the acceptability of dry-cured ham [J].Meat Science,2002,61(4):347-354.
[18] 周景瑞,罗文菊,许浩翔,等.贵州省关岭牛不同部位牛肉挥发性风味物质和脂肪酸差异比较 [J].湖北农业科学,2024,63(4):148-154.ZHOU J R,LUO W J,XU H X,et al.Comparison of volatile flavor compounds and fatty acids differences in beef from different parts of Guanling cattle in Guizhou Province [J].Hubei Agricultural Sciences,2024,63(4):148-154.|[19] TANIMOTO S,KITABAYASHI K,FUKUSIMA C,et al.Effect of storage period before reheating on the volatile compound composition and lipid oxidation of steamed meat of yellowtail Seriola quinqueradiata [J].Fisheries Science,2015,81(6):1 145-1 155.
[20] 谢雪华,邱月,王旭骅,等.基于 QDA和GC-MS的热加工牛肉特征挥发性风味物质分析 [J].中国食品学报,2023,23(5):301-310.XIE X H,QIU Y,WANG X H,et al.Analysis of characteristic volatile flavor substances in thermally processed beef meats based on QDA and GC-MS methods [J].Journal of Chinese Institute of Food Science and Technology,2023,23(5):301-310.
[21] 廖林.超声波辅助复合蛋白酶对冬菜扣肉加工工艺及品质特性的影响研究 [D].重庆:西南大学,2023:48-49.LIAO L.Study on the effect of ultrasound-assisted complex protease on the processing technology and quality characteristics of winter vegetable buckle [D].Chongqing:Southwest University,2023:48-49.
[22] 谢恬,王丹,马明娟,等.OAV和GC-O-MS 法分析五香驴肉风味活性物质 [J].食品科学,2018,39(8):123-128.XIE T,WANG D,MA M J,et al.Identification of flavor-active compounds in spiced donkey meat by odor activity value (OAV ) calculation and gas chromatography-olfactometry-mass spectrometry [J].Food Science,2018,39(8):123-128.
[23] 姜兴东.基于薄膜微萃取的香稻香气风味物质检测方法研究[D].哈尔滨:东北农业大学,2023:56-58.JIANG X D.Study on the detection method of aroma and flavor substances in fragrant rice based on thin film microextraction [D].Harbin:Northeast Agricultural University,2023:56-58.
[24] 胡航伟,段秋虹,刘凌霄,等.挥发性风味分析技术及其在传统发酵豆制品中应用研究进展 [J].中国调味品,2023,48(11):196-202.HU H W,DUAN Q H,LIU L X,et al.Research progress of volatile flavor analysis technologies and their application in traditional fermented soybean products [J].China Condiment,2023,48(11):196-202.
[25] 杨青博,梁佳蕊,孟永宏,等.苹果汁发酵用乳酸菌 WFC 414和WFC 502的筛选、鉴定与评价 [J].安徽农业科学,2024,52(9):139-146.YANG Q B,LIANG J R,MENG Y H,et al.Screening,identification and evaluation of lactic acid bacteria WFC 414 and WFC 502 for apple juice fermentation [J].Journal of Anhui Agricultural Sciences,2024,52(9):139-146.
[26] 程鑫.乳酸菌发酵对糙米蒸煮食用品质改良效果的研究 [D].无锡:江南大学,2018:18-19.CHENG X.Study on improving cooking and eating qualities of brown rice by lactic acid bacteria fermentation [D].Wuxi:Jiangnan University,2018:18-19.
[27] 瓮亚楠,马晓蕊,陈涛,等.基于气相色谱质谱和气相离子迁移色谱对谷氨酸—葡萄糖美拉德反应体系中挥发性风味物质分析 [J].食品与发酵工业,2025,51(2):320-330.WENG Y N,MA X R,CHEN T,et al.Analysis of volatile flavor compounds in glutamic acid-glucose Maillard reaction system based on gas chromatography-mass spectrometry and gas chromatography-ion mobility spectrometry [J].Food and Fermentation Industries,2025,51(2):320-330.
[28] 罗玉龙,靳志敏,刘夏炜,等.肉制品中香味物质形成原因研究进展 [J].食品与发酵工业,2015,41(2):254-258.LUO Y L,JIN Z M,LIU X W,et al.Development of research on aroma of mechanism in meat products [J].Food and Fermentation Industries,2015,41(2):254-258.
[29] 韦仕静,林喆,姚崇,等.食用动物油脂制备肉味香精的研究现状 [J].中国食品添加剂,2021,32(2):123-127.WEI S J,LIN Z,YAO C,et al.The review of meat flavor preparation from edible animal oils [J].China Food Additives,2021,32(2):123-127.
[30] 孙光城,罗秀群,林丹,等.基于 GC-MS分析牛肉不同部位对牛肝菌牛肉酱品质及挥发性香气成分的影响 [J].食品工业科技,2024,45(19):216-227.SUN G C,LUO X Q,LIN D,et al.Analysis of impact of different parts of beef on the quality and volatile aroma components of boletus beef sauce based on GC-MS [J].Science and Technology of Food Industry,2024,45(19):216-227.
[31] 陈丽兰,易宇文,吴华昌,等.GC-MS 结合电子鼻分析不同品牌郫县豆瓣对干煸牛肉品质的影响 [J].中国调味品,2022,47(9):39-43.CHEN L L,YI Y W,WU H C,et al.Analysis on effect of different brands of pixian bean paste on the quality of stir-fried beef by gas chromatography-mass spectrometry combined with electronic nose [J].China Condiment,2022,47(9):39-43.