Identification of flavor- active compounds in Inner Mongolia dried beef by OAV calculation and GC-MS-O

The volatile flavor components in Inner Mongolia dried beef were extracted by simultaneous distillation extraction( SDE) and analyzed by odor activity value( OAV) and gas chromatography- mass spectrometry-olfactometry( GC- MS- O). The results indicated that a total of 59 volatile compounds were identified in Inner Mongolia dried beef,and 25 and 21 flavor- active compounds were identified by OAV calculation and GC- MS-O. Inner Mongolia dried beef contains rich flavor substances. The important flavor- active compounds in Inner Mongolia dried beef were α- pinene,γ- terpinene,β- bisabolene,( E)- 2- octenal,dodecanal,phenylacetaldehyde,tetradecanal,nonanal,decanal,2- furfurylthiol,6- methyl- 5- hepten- 2- one,anethole,estragole,3- ethyl-2,5- dimethyl- pyrazine,2- ethyl-3,5- dimethyl- pyrazine,2,5- dimethyl- pyrazine,trimethyl- pyrazine,tetramethyl- pyrazine.