Pan Qiong, Shao Xuefei, Xiao Qing, Gu Qianhui, Chen Conggui, Xu Baocai, Li Peijun
China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, People's Republic of China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
Food Chem. 2025 May 1;473:143074. doi: 10.1016/j.foodchem.2025.143074. Epub 2025 Jan 27.
The flavor profiles of spiced beef (SB) and the impact of thermal treatment temperature were analyzed using complementary GC-IMS and GC-O-MS techniques. The results indicated that spice, roasted-meaty, and caramel flavors significantly contributed to the SB profile. Thermal treatment degraded α-phellandrene, citral, γ-terpinene, and other terpenoids, reducing spice flavor intensity. However, milder thermal treatments at 80°C and 95°C lessened this degradation. Increasing temperatures promoted fat oxidation and degradation, Maillard reactions, and Strecker degradation of amino acids. Thus, appropriate thermal treatment enhanced compounds related to roasted-meaty flavor (e.g., 3-methylbutyraldehyde, 1-octen-3-ol) and caramel flavor (e.g., hydroxyacetone). However, intense thermal treatment at 110 °C caused excessive Maillard reactions that produced off-flavors like 2-methylthiophene and methyl disulfide. This study provides insights into flavor changes in spice meat products under different thermal treatment temperatures. It provides a practical foundation and a theoretical basis for the traditional processing and sterilization methods of SB.
采用互补的气相色谱-离子迁移谱（GC-IMS）和气相色谱-质谱-嗅闻联用（GC-O-MS）技术分析了五香牛肉（SB）的风味特征以及热处理温度的影响。结果表明，香料味、烤肉类风味和焦糖味对SB的风味特征有显著贡献。热处理使α-水芹烯、柠檬醛、γ-萜品烯和其他萜类化合物降解，降低了香料味强度。然而，80°C和95°C的温和热处理减轻了这种降解。温度升高促进了脂肪氧化和降解、美拉德反应以及氨基酸的斯特雷克降解。因此，适当的热处理增强了与烤肉类风味（如3-甲基丁醛、1-辛烯-3-醇）和焦糖味（如羟基丙酮）相关的化合物。然而，110°C的强烈热处理导致过度的美拉德反应，产生了如2-甲基噻吩和甲基二硫等异味。本研究深入了解了不同热处理温度下香料肉制品的风味变化。它为SB的传统加工和杀菌方法提供了实践基础和理论依据。
