Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis

Abstract

Braised beef is a popular Chinese dish with a unique flavor that's famous around the world. To investigate the effect of different origins on the flavor of braised beef, we conducted a comparative sensory profile and the contribution of characterized volatile flavor compounds of three different beef origins for braised beef. Principal component analysis of E-nose and E-tongue showed that the flavors of braised beef made from Luxi cattle and Qinghai yak were closer to each other, while Yanbian yellow cattle was sensitive to inorganic sulfur compounds and nitrogen oxides. A total of 76 volatile flavor compounds in braised beef samples made from three regions of China were identified by headspace solid phase microextraction coupled with gas chromatography - mass spectrometry (GC-MS), and aldehydes, ketones and alcohols mainly contributed to the beef aroma, significant amounts differences of 25 volatiles such as Acetone, Benzaldehyde and 3-Furaldehyde were responsible for the region related-aroma characteristics of three braised beef, among which the amounts of 60 compounds were significantly different. In summary, the highest acceptance was found in Luxi cattle. Relationships between E-tongue, E-nose responses and regionally specific volatile flavor compounds suggest that differences in the volatile flavor compounds may play a valuable role in explaining consumer preference, to provide some theoretical support for the scientific description of the differences in the sensory and chemical basis of braised beef in different regions.