基于GC-MS分析平遥牛肉的品质及香味物质研究

打开文本图片集

DOI：10.3969/j.issn.1000-9973.2026.04.030

图分类号：TS251.52 文献标志码：A 文章编号：1000-9973（2026）04-0214-07

Analysis of Quality of Pingyao Beef Based on GC-MS and Study on Aroma Substances

WU Tong1，SONG Yun-feng²* ，DAI Yuan2 ，NIU Yong-wang²，GUO Ya-lei³， ZHANG Jie¹，LIU Fu-quan¹，ZHAO Zhi-feng1* （1.College of Biomass Science and Engineering， Sichuan University， Chengdu 61Oo65， China; 2.Jinzhong Vocational and Technical College， Jinzhong O3o6Ol，China； 3. Shanxi Zhongwei Industrial Technology Research Institute Co.，Ltd.，Jinzhong O306o6，China）

Abstract：In this study，the overall sensory quality of nine types of Pingyao beef is preliminarily evaluated through sensory evaluation firstly. Subsequently，the texture and aroma substance characteristics of three types of Pingyao beef are analyzed using texture analyzer and headspace solid phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC-MS）.The main aroma contributions are characterized by odor activity value （OAV）.The results show that there are no significant differences in sensory quality among various types of Pingyao beef in terms of appearance and taste. Alltypes of Pingyao beef exhibit neat meat pieces，ruddy color and soft texture.The predominant flavors are meat aroma and saltiness，with no distinctive characteristic flavor.The texture determination results indicate that the hardnessand chewiness of Pingyao beef are lower than those of other braised beef.There are 26，43，53 aroma substances detected respectively in original-flavor，five-spice-flavor and spicy-flavor Pingyao beef， with the total content of 4 315.01，5 528.28， 11613.20μg/kg respectively. The correlation of aroma substances in the three products is higher than O.62. There are a total of 2O characteristic aroma substances with OAV⩾1 .TheOAVs of furans exhibiting meat aroma are high，indicating that they are the main aroma substances ， which may be the reason why the aroma differences among the three products are not obvious. Key words： Pingyao beef; sensory evaluation;aroma substances; texture; gas chromatography-mass spectrometry （GC-MS）

平遥牛肉的加工源于2000多年前的西汉文景时期，历史悠久。（剩余11258字）