Analysis of Impact of Different Parts of Beef on the Quality and Volatile Aroma Components of Boletus Beef Sauce Based on GC-MS

In this experiment, five different parts of beef were selected to make boletus beef sauce, namely beef hind leg (BHL), beef shoulder (BS), beef knuckle (BK), beef brisket (BB), and beef tendon (BT), and the effects of different beef parts on the quality and volatile aroma components of spicy beef boletus sauce were investigated. The boletus beef sauce made from BB reported the highest sensory score of 87.4. In terms of texture, beef sauce made from BB exhibited the best quality, with hardness, elasticity, gumminess, and chewiness values of 14.01 N, 4.71 mm, 3.22 N, and 15.30 mJ, respectively. Significant differences (P<0.05) in color of beef sauce were observed among different beef parts based on the L* and a* values. Electronic nose could effectively distinguish the spicy beef boletus sauce made from different parts of beef. In terms of flavor substances, 84 volatile flavor substances were detected in BHL, 36 in BS, 52 in BT, 102 in BK, and 87 in BB. The main aroma components were consistent with the types of sensitive substances identified by the electronic nose. Among them, hexanal, D-limonene, α-pinene, diallyl disulfide, and anethole were the common aroma components in the five parts, with ROAV>1. In summary, the BB was proven to be the best raw material in making spicy beef boletus sauce. These research findings provide a theoretical basis and data reference for the future cooking process and flavor characteristics of beef sauce.