Analysis of the Effect of Vacuum Cooling on the Flavor of Sauce Beef Based on HS-SPME-GC-MS and GC-IMS Combined with Electronic Nose

In order to study the effect of vacuum cooling on the volatile components of beef seasoned with soysauce, the volatile components of beef with and without vacuum cooling were qualitatively and quantitatively analyzed by HS-SPME-GC-MS (headspace solid phase microextraction-chromatography-mass spectrometry), GC-IMS (gas chromatography-ion mobility spectrometrygas chromatography-ion mobility spectrometry) and gas phase electronic nose. The results showed that a total of 92 volatile flavor compounds were detected in beef seasoned with soy sauce treated by two different cooling methods, including 19 esters, 20 alcohols, 13 ketones, 11 aldehydes, 8 acids, 12 hydrocarbons and other compounds (3 ethers, 2 phenols and 4 heterocycles). There were significant differences in volatile components and relative percentage content between the two kinds of beef seasoned with soy sauce. The results of gas phase electronic nose test showed that the two kinds of beef seasoned with soy sauce could be well distinguished according to the difference of odor, which could assist the analysis of volatile components of SPME-GC-MS. The experimental results can provide some scientific and theoretical basis for vacuum cooling technology of meat products.