Construction of evaluation model of volatile flavor intensity of cyclic stewed beef based on principal component analysis

Authors

MENG Xiang-ren, College of Tourism and Cooking, Yangzhou University, Yangzhou, Jiangsu 225127 , China ；Huaiyang Cuisine Industrialization Engineering Center, Yangzhou, Jiangsu 225127 , China ；Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu 225127 , China
GAO Zi-wu, College of Tourism and Cooking, Yangzhou University, Yangzhou, Jiangsu 225127 , China
WANG Heng-peng, College of Tourism and Cooking, Yangzhou University, Yangzhou, Jiangsu 225127 , China ；Huaiyang Cuisine Industrialization Engineering Center, Yangzhou, Jiangsu 225127 , China ；Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, Jiangsu 225127 , China
TU Ming-liang, College of Tourism and Cooking, Yangzhou University, Yangzhou, Jiangsu 225127 , China
WU Dan-xuan, College of Tourism and Cooking, Yangzhou University, Yangzhou, Jiangsu 225127 , China
GAO Su-min, College of Tourism and Cooking, Yangzhou University, Yangzhou, Jiangsu 225127 , China
LIU Zong-zhen, College of Tourism and Cooking, Yangzhou University, Yangzhou, Jiangsu 225127 , China

Abstract

Objective:In order to evaluate the difference of characteristic flavor intensity between different times of cyclic stewed beef.Methods:The volatile flavor compounds in circulating stewed beef were determined by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), and the key flavors with important contribution were screened out according to the relative odor activity value. The flavor substances contributed by circulating stewed beef were analyzed by principal component analysis, the flavor intensity evaluation model of cyclic stewed beef was established, and the comprehensive evaluation of cyclic stewed beef was carried out combined with sensory evaluation.Results:The seven key flavourings were n-hexanal, undecanal, nonanal, n-hexanol, 3-methylpentane, cineole and anethole. The results showed that the contribution rates of the first to third principal components obtained by principal component analysis were 52.40%, 25.64% and 12.95% respectively, and the cumulative contribution rate was 90.98%, which could represent the main information of volatile flavor substances in cyclic stewed beef. The correlation coefficient between the characteristic flavor intensity of the model and the sensory score was 0.90(P＜0.05).Conclusion:The model can be applied to the flavor evaluation of cyclic stewed beef.

Publication Date

11-23-2022

First Page

29

Last Page

36

DOI

10.13652/j.spjx.1003.5788.2022.90111

Recommended Citation

Xiang-ren, MENG; Zi-wu, GAO; Heng-peng, WANG; Ming-liang, TU; Dan-xuan, WU; Su-min, GAO; and Zong-zhen, LIU (2022) "Construction of evaluation model of volatile flavor intensity of cyclic stewed beef based on principal component analysis," Food and Machinery: Vol. 38: Iss. 10, Article 6.
DOI: 10.13652/j.spjx.1003.5788.2022.90111
Available at: https://www.ifoodmm.cn/journal/vol38/iss10/6

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