Wang Yong-Rui, Luo Rui-Ming, Wang Song-Lei
College of Agriculture, Ningxia University, Yinchuan, China.
College of Food and Wine, Ningxia University, Yinchuan, China.
Front Nutr. 2022 Sep 13;9:978622. doi: 10.3389/fnut.2022.978622. eCollection 2022.
The key aroma compounds and water distribution of the beef at different roasting times (0, 3, 6, 9, 12, 15, and 18 min) were identified and analyzed. The results showed that the value increased considerably before peaking and then decreased. On average, values decreased significantly first and then kept stable, while values increased first and then decreased. A total of 47 odorants were identified in all samples, including 14 alcohols, 18 aldehydes, 6 ketones, 1 ester, 3 acids, 4 heterocyclic compounds, and 1 other compound. Among them, 11 key aroma compounds were selected and aldehydes and alcohols predominantly contributed to the key aroma compounds. The fluidity of the water in the beef during the roasting process was decreased, and the water with a high degree of freedom migrated to the water with a low degree of freedom. The correlation analysis showed that water content and were negatively correlated with key aroma compounds of the samples, while was positively correlated with key aroma compounds.
对不同烤制时间（0、3、6、9、12、15和18分钟）牛肉的关键香气化合物和水分分布进行了鉴定和分析。结果表明，[此处原文缺失具体指标，无法准确翻译]值在达到峰值前显著增加，然后下降。平均而言，[此处原文缺失具体指标，无法准确翻译]值先显著下降，然后保持稳定，而[此处原文缺失具体指标，无法准确翻译]值先增加后下降。在所有样品中共鉴定出47种气味物质，包括14种醇类、18种醛类、6种酮类、1种酯类、3种酸类、4种杂环化合物和1种其他化合物。其中，筛选出11种关键香气化合物，醛类和醇类对关键香气化合物的贡献最大。烤制过程中牛肉中水分的流动性降低，高自由度的水迁移至高自由度较低的水。相关性分析表明，样品的水分含量和[此处原文缺失具体指标，无法准确翻译]与关键香气化合物呈负相关，而[此处原文缺失具体指标，无法准确翻译]与关键香气化合物呈正相关。
