Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-bio Tech, University of Liege, Gembloux 5030, Belgium.
Food Chem. 2025 Jan 1;462:140704. doi: 10.1016/j.foodchem.2024.140704. Epub 2024 Jul 31.
Clove (Syzygium aromaticum) is one of the most commonly used spices in stewed beef to enrich and improve its aroma during the stewing process. Gas chromatography ion mobility spectroscopy (GC-IMS), Q Exactive GC-Orbitrap-MS-O (QE-GC-MS/O), combined with sensory evaluation were employed to analyze the flavor endowment of aroma-active compounds in cloves to stewed beef. A total of 173 volatiles were identified in the clove powder (CP), stewed beef with clove (SBC), and stewed beef with salt (SBS), of which 21 volatiles were considered as aroma-active compounds. The concept of flavor endowment of aroma-active compounds in cloves was defined innovatively, and the endowment rate values (ERVs) of stewed beef were calculated. Nine aroma-active compounds in cloves were found to have a flavor endowment effect on stewed beef, while the terpenoids exhibited high ERVs. Despite the low ERV of eugenol, it still significantly impacted the aroma profile of SBC due to its high odor activity value (OAV) and flavor dilution (FD) factor. These volatiles offered mainly the clove, herbal, anise, and floral odor to stewed beef, which was also confirmed by sensory evaluation. These findings indicated that the terpenoids, phenolics and ethers in cloves had a significant influence on the overall aroma of stewed beef through the flavor endowment, which contributed to the precise use of cloves and improved the aroma of stewed beef.
丁香（Syzygium aromaticum）是炖牛肉中最常用的香料之一，用于在炖煮过程中丰富和改善其香气。气相色谱离子迁移谱（GC-IMS）、Q Exactive GC-Orbitrap-MS-O（QE-GC-MS/O）结合感官评价，用于分析丁香对炖牛肉中香气活性化合物的风味贡献。在丁香粉（CP）、丁香炖牛肉（SBC）和盐炖牛肉（SBS）中共鉴定出 173 种挥发性物质，其中 21 种被认为是香气活性化合物。创新性地定义了丁香中香气活性化合物的风味贡献概念，并计算了炖牛肉的贡献率值（ERV）。发现丁香中的 9 种香气活性化合物对炖牛肉具有风味贡献作用，而萜类化合物表现出较高的 ERV。尽管丁香酚的 ERV 较低，但由于其高气味活度值（OAV）和风味稀释（FD）因子，它仍然对 SBC 的香气特征产生显著影响。这些挥发性物质主要为炖牛肉提供了丁香、草药、八角和花香，这也得到了感官评价的证实。这些发现表明，丁香中的萜类、酚类和醚类化合物通过风味贡献对炖牛肉的整体香气有显著影响，有助于精确使用丁香并改善炖牛肉的香气。
