Study on influence of beef hydrolysate on the formation of beef characteristics flavour

Five beef process flavours (BPFs) were prepared from enzymatically hydrolysed beef of five different degree of hydrolysis (DH) , respectively.Descriptive sensory analysis and gas chromatography/mass spectrometry-olfactometry (GC/MS-O) analysis were conducted to investigate changes in aroma characteristics of BPFs.Results showed that BPFs by the adding of beef base with DH 29.13% was strongest in beefy, meaty and simulate characteristics compared with others.GC-O analysis indicated that beef base with DH 29.13% gived the development of a wider range of odour-active compounds compared with other beef base, while sample without beef base seemed to miss most of them.Correlation analysis of odour-active compounds, sensory attributes and molecular weight (MW) of peptides through Partial Least Squares Regression (PLSR) further explained that beef base with DH of 29.13% was a desirable precursor for imparting aroma characteristics of beef process flavour.