Research on variation of volatile compounds of Cinnamomum cassia Presl in different processing stage of stewed beef

Abstract

Spices play an important role in the formation of stewed meat flavor, and it is necessary to establish a rapid detection technology for flavor in stewed meat production. The aim of this work was to discover the variation of volatiles from Cinnamomum cassia Presl in different processing processes and to establish a real-time detection method during processing. The relative content of volatile components of Cinnamomum cassia Presl from powder to extract and from extract to beef was compared in different processes. The volatile compounds were analyzed by headspace sampling and gas chromatography-mass spectrometry (HS-GC-MS). A total of 20 components were detected in the cinnamon powder. In the marinade processing, the most volatile components was detected in marinade when marinating for 1 hour, such as cinnamic acid(4.39%), cinnamaldehyde (46.57%), anethole(8.05%), α-pinene(7.38%), naphthalene,1,2,4a,5,6,8a-hexahydro-4,7-dimethyl-1-(1-methylethyl)-(0.93%), α-muurolene(8.99%), naphthalene,1,2,3,5,6,8a-hexahydro-4,7-dimethyl-1-(1-methylethyl)-,(1S-cis)-(20.31%), naphthalene,1,2,3,4,4a,7-hexahydro-1,6-dimethyl-4-(1-methylethyl)-(3.03%) and α-calacorene(0.35%). In the bittern processing, the flavor components in the bittern when cooking for 15 minutes were the most and 7 components were detected which were cinnnamic acid(3.69%), cinnamaldehyde(70.67%), anethole(4.37%), α-pinene(1.62%), α-muurolene(3.69%), naphthalene,1,2,3,5,6,8a-hexahydro-4,7dimethyl-1-(1-methylethyl)-, (1S-cis)-(14.17%) and naphthalene,1,2,3,4,4a,7-hexahydro-1,6-dimethyl-4-(1-methylethyl)-(1.79%). The relative content of the volatile components in two bittern were slightly different. In two processes, only cinnamaldehyde was detected in the stewed beef, where a small amount of α-pinene was detected when marinating for 1 hour and bitterning for 45 minutes. Cinnamaldehyde can be used as the main indicator for the detection of processing. HS-GC-MS can be used as a real-time detection method in the marinade and bittern processing.

Effects of Zanthoxylum bungeanum M. and Capsicum annuum L. oil on the formation of aroma characteristics of Jiao-ma chicken as evaluated by GC-MS and E-nose

“…Spices, regarded as "plant products", are often used for seasoning, flavoring, and imparting aroma in foods (Garruti et al, 2021;Dhanya & Sasikumar, 2010), and can enhance and/or modify the flavory properties of food in cooking (Raghavan, 2006). Spices are used in many countries to improve the flavor of meat/meat products (Wang et al, 2022). As the key spices used in JMC, "Huajiao, " also named pricklyash peel, is the dried fruit of Zanthoxylum bungeanum Maxim.…”

Processing optimization and quality assessment for the innovative product of canned soybean paste oyster

“…The headspace solid-phase microextraction (HP-SPME) combined with gas chromatography-mass spectrometry (GC-MS) to detect volatile compounds of the two types of soybean paste samples. The advantage of headspace sampling technology is that it doesn't require complex sample preparation, and it combines with GC-MS to quickly and easily detect volatile compounds, such as analysis of volatile compounds in stewed beef (Wang et al, 2022). In addition, chemistry analysis was used to test the protein, fat, zinc, and taurine content in canned oysters, and microbial enumeration was used to evaluate the shelf life of canned oysters.…”