Analysis And Simulation Of Volatile Aroma Compounds In Beef Jerky

The volatile flavor components in Inner Mongolia dried beef were extracted by simultaneous distillation extraction(SDE),solid-phase micro extraction(SPME)and solvent-assisted flavor evaporation(SAFE),and analyzed by gas chromatography-mass spectrometry(GC-MS).The flavor active substance were further defined by odor activity value(OAV)and gas chromatography-mass spectrometry-olfactometry(GC-MS-O).The optimal extraction conditions by SDE method was 3 h as the extraction time,100 g as the sample amount,50 ml as solvent amount,methylene chloride as extraction solvent.Under optimum conditions,a total of 57 volatile compounds were identified,including 10 hydrocarbons,15 aldehydes,4 ketones,1 acid,9alcohols,3 esters,2 ethers,13 nitrogen-containing compounds or heterocyclic compounds.The optimal extraction conditions by SPME method was the extraction time 30 min,the black fiber type(75? m CAR/PDMS),extraction temperature 60?,4 g as the sample amount.Under optimum conditions,a total of 36 volatile compounds were identified,including 3 hydrocarbons,7 aldehydes,3 ketones,1 acid,7 alcohols,2 esters,2 ethers,11 nitrogen-containing compounds or heterocyclic compounds.The volatile components of Inner Mongolia beef jerky samples were investigated.Solvent-assisted flavor evaporation(SAFE)were used to extract volatile components.A total of 34 volatile components were identified,including 2 hydrocarbons,3 aldehydes,4 ketones,2 acids,11 alcohols,3 esters,2 ethers,7 nitrogen-containing compounds or heterocyclic compounds.The volatile flavor components were extracted by simultaneous distillation extraction and solvent-assisted flavor evaporation,analyzed by gas chromatography-mass spectrometry-olfactometry(GC-MS-O).The results indicated that a total of 21 volatile compounds were identified by SDE,including 5 hydrocarbons,1 ketone,5 aldehydes,2 ethers,1 alcohol,7 nitrogen-containing compounds or heterocyclic compounds.And 19 volatile compounds were identified by SAFE,including 1 ketone,2 ethers,6 alcohols,1 ester,1 acid,8 nitrogen-containing compounds or heterocyclic compounds.Quantitative results of SDE were analyzed by odor activity value method,the aroma active ingredients of OAV?1 have 25 kinds.The volatile components of five spiced beef jerky samples were investigated.Principal components analysis were used to analyze volatile components.A total of 56 volatile components were identified.PCA analysis suggested that 3 principal components could reflect most of the information on the samples with a total cumulative variance contribution rate of 84.69%.The first principal component,the second principal component and the third principal component index reflecting will serve as the basis of auxiliary flavouring.The analysis of the three extraction methods served as as the initial formula,and then PCA results of five spiced beef jerky serve as auxiliary material to improve the initial formula.Finally,combined with literature results and flavouring experience improved the formula.The formula SAFE3 finally was selected for dried beef essence formula.