Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation
Abstract
:1. Introduction
2. Results and Discussion
2.1. Volatile Profiles of Pan-Fried Steaks Obtained by GC-Q-Orbitrap
2.2. Discrimination of Pan-Fried Steaks by PCA, HCA, and OPLS-DA Analysis
2.3. Volatile Profiling of Pan-Fried Steaks Obtained by E-Nose
2.4. PLSR Analysis between Beef Aroma Intensities and Odor-Active Volatiles
2.5. The Difference and Preference Testing for Recombination Samples
3. Materials and Methods
3.1. Chemicals
3.2. Samples Preparation
3.3. GC-Q-Orbitrap Measurement
3.4. E-Nose Measurement
3.5. Sensory Evaluation
3.5.1. Evaluation of Aroma Intensities
3.5.2. The Difference and Preference Testing for Recombination
3.6. Statistical Analysis
4. Conclusions, Limitations, and Future Research
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Wei, M.; Liu, X.; Xie, P.; Lei, Y.; Yu, H.; Han, A.; Xie, L.; Jia, H.; Lin, S.; Bai, Y.; et al. Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation. Molecules 2022, 27, 3593. https://doi.org/10.3390/molecules27113593
Wei M, Liu X, Xie P, Lei Y, Yu H, Han A, Xie L, Jia H, Lin S, Bai Y, et al. Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation. Molecules. 2022; 27(11):3593. https://doi.org/10.3390/molecules27113593
Chicago/Turabian StyleWei, Meng, Xiaochang Liu, Peng Xie, Yuanhua Lei, Haojie Yu, Aiyun Han, Libin Xie, Hongliang Jia, Shaohua Lin, Yueyu Bai, and et al. 2022. "Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation" Molecules 27, no. 11: 3593. https://doi.org/10.3390/molecules27113593