Analysis of volatile components of beef during storage

Volatile components of beef were detected during storage by solid phase micro extraction- gas chromatography- mass spectrometry( SPME- GC- MS) and electronic nose.37 kinds and 40 kinds of compounds were detected in samples stored in 0 ℃ and 10 ℃ respectively,including hydrocarbons,ketones,alcohols,aldehydes,acids,esters,sulfur and heterocyclic compounds. At the same temperature,with the extension of storage time,the total content of the compounds increased. The content of hydrocarbons and ketones first decreased and then increased. Alcohols,sulfur- containing and heterocyclic compounds increased. Aldehydes content reduced.The contents of hydrocarbons,ketones,alcohols,sulfur- containing and heterocyclic compounds,and the total content of the compounds were lower in 0 ℃ than in 10 ℃,while the content of aldehydes was opposite at the same time under different storage temperatures.It was found that the contents of ammonia,amines,hydrogen sulfide and alcohols increased with the extension of storage time by analyzing the output signals of main sensors of electronic component analysis method( PCA). The results showed that,during beef storage with the decline in freshness,volatile components were constantly changing,and SPME- GC- MS and electronic nose could be used to detect them.