Characterization of key volatile compounds in meat-based broths using HS-SPME-Arrow-GC/MS and their relationship to sensory perception

Meat-based broths are increasingly popular with consumers; however, their volatile profiles remain underexplored. This study uses headspace solid-phase microextraction-Arrow combined with gas chromatography/mass spectrometry to identify and quantify volatile compounds in commercial meat-based broths. The analytical method was optimized using response surface methodology and validated through calibration curves, limits of detection and quantification, and recovery analyses to ensure sensitivity and accuracy. Eighteen volatile compounds were identified, with aldehydes being the most abundant. Several compounds, including aldehydes contributing fatty characteristics, were identified in meat-based broths as well as beef flavoring ingredients (extract and powder), whereas pyrazines and methional were found only in beef flavoring ingredients. In sensory evaluations, samples with strong meaty odors and rich umami tastes received high ratings, whereas weak odors and flavors or low saltiness yielded poor consumer acceptance. By identifying key volatile compounds in meat-based broths, this study provides insight for developing Korean-style home meal replacement products.