Evaluating the influence of high-temperature sterilization and pasteurization on volatile organic compounds in tomato stewed beef brisket: An analysis using gas chromatography-ion mobility spectrometry and multivariate statistical visualization

Thermal Sterilization processes, while essential for ensuring food safety, can potentially compromise the organoleptic qualities and flavor profiles of prepared dishes. The present research endeavors to conduct an investigation into the discrepancies of different sterilization methodologies on the volatile organic compounds (VOCs) present in Tomato Stewed Beef Brisket (TSBB). Employing gas chromatography-ion mobility spectrometry (GC-IMS) and the relative odor activity value (ROAV), this study analyzed Untreated (US), Pasteurized (PS), and High-temperature sterilized (HTSS) TSBB samples. A total of 59 VOCs were identified, with aldehydes (37.2%), ketones (22.0%), and esters (17.5%) being the major contributors to the characteristic VOCs of TSBB. Principal component analysis (PCA) revealed significant distinctions between the US and HTSS. Furthermore, orthogonal partial least squares discriminant analysis (OPLS-DA) and partial least squares discriminant analysis (PLS-DA) collectively elucidated the discrepancies of VOCs from different thermal sterilization processes. The ROAV results indicated the presence of 21, 23, and 24 essential VOCs (ROAV>1) in the US, PS, and HTSS groups, respectively. Notably, High-temperature Sterilization significantly increased the aldehyde content, while Pasteurization augmented the ester content, specifically ethyl acetate -D and butyl acrylate-M. Overall, the findings indicate that High-temperature Sterilization exerted the most profound negative impact on the flavor profile of TSBB. This study provides a theoretical reference and practical basis for selecting the optimal sterilization process for prepared dishes, thereby contributing to the preservation of desirable organoleptic qualities and establishing a methodological framework for examining discrepancies in volatile organic compounds arising from divergent sterilization processes of TSBB.