Impact of omitting Pixian Doubanjiang, Daokou Lajiao, and oil splashing on the flavor profile of water boiled beef

This study investigated the effects of key seasonings-Pixian Doubanjiang and Daokou Lajiao-and the oil splashing process on the flavor of Water Boiled Beef. Electronic nose, electronic tongue, gas chromatography-ion mobility spectrometry (GC-IMS), and sensory evaluation, combined with multivariate analyses, were used to characterize flavor attributes and volatile compounds. Results from the electronic nose indicated that Daokou Lajiao had the greatest impact on aroma, whereas the electronic tongue suggested that Pixian Doubanjiang made the strongest contribution to umami. GC-IMS identified 64 volatile compounds, mainly aldehydes, alkenes, and alcohols; ROAV highlighted nine key aroma-active compounds (e.g., butanal and (<i>Z</i>)-ocimene), and OPLS-DA identified 25 compounds (VIP > 1) that contributed significantly to sample differentiation. Sensory evaluation further revealed that omission of Pixian Doubanjiang reduced umami and acceptability, while omission of Daokou Lajiao weakened pungency and numbness, and the absence of oil splashing enhanced aroma.