@article{Gong2017, 
author = {Hui Gong and Zhen Yang and Meng Liu and Zhijia Shi and Jiapeng Li and Wenhua Chen and Xiaoling Qiao},
title = {Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection},
year = {2017},
journal = {Food Science and Human Wellness},
volume = {6},
number = {3},
pages = {137-146},
keywords = {Beef flavor, Gas chromatography–mass spectrometry, Electronic nose, Thermal desorption system, Solid-phase microextraction},
url = {https://www.sciopen.com/article/10.1016/j.fshw.2017.07.001},
doi = {10.1016/j.fshw.2017.07.001},
abstract = {In the present study, flavor profiles of Chinese spiced beef in the cooking process were comparatively analyzed by electronic nose, gas chromatography–mass spectrometry (GC–MS) with a thermal desorption system (TDS), and solid-phase microextraction (SPME). A total of 82 volatile compounds were identified, and 3-methyl-butanal, pentanal, hexanal, ρ-xylene, heptanal, limonene, terpinene, octanal, linalool, 4-terpinenol, α-terpineol, and (E)-anethole were identified as the characteristic flavor compounds in Chinese spiced beef. Variation in the content of volatile components produced by different cooking processes was observed. In general, a cooking time of 4 h resulted in optimal flavor quality and stability. Results indicated that the electronic nose could profile and rapidly distinguish variation among different cooking time. The volatile profiling by TDS-GC–MS and responses from the electronic nose, in combination with multivariate statistical analysis, are a promising tool for control the cooking process of spiced beef.}
}