Analysis of volatile compounds in braised beef brisket with tomato by SDE-GC-MS and GC-O

Volatile compounds of Braised Beef Brisket with Tomato were extracted by simultaneous distillation extraction( SDE)and analyzed by gas chromatography- mass spectrometry( GC- MS) and GC- olfactometry( GC- O). According to the results of GC- MS,it showed that a total of 132 compounds,including 24 hydrocarbons,31 aldehydes,19 alcohols,13 ketones,7 phenols,9 esters,5 ethers,3 organic acids,21 sulfur and other nitrogen- containing compounds or heterocyclic compounds,were identified.The compounds were determined by NIST 11 Mass Spectral Library searching and retention index comparison.Among the compounds identified,the contents of caryophyllene,benzeneacetaldehyde,ethyl palmitate,cinnamaldehyde,hexadecanal,ethyl linoleate,furfuryl alcohol and cis- anethol were higher.In terms of the results of GC- O,a total of 11 compounds,including3- methylbutyraldehyde,3- hydroxy- 2- butanone,3- octenol,caryophyllene,2- acetylthiazole and geranyl linalool,were identified,which were the main contributors to form the flavor of braised beef brisket with tomato. Above all,aldehydes,hydrocarbons,sulfur and other nitrogen- containing compounds or heterocyclic compounds may have an important influence on the formation of braised beef brisket with tomato flavor.