Analysis of volatile compounds in Dictyophora indusiata-fortified beef flavor by GC-MS and GC-O

Volatile compounds of the new Dictyophora indusiata-fortified beef flavor were analyzed by simultaneous distillation extraction (SDE) and gas chromatography-mass spectrometry (GC-MS). The results showed that by NIST 11 Mass Spectral Library searching and retention index comparison, a total of 169 compounds, including 26 alcohols, 21 aldehydes, 9 ketones, 18 organic acid, 4 phenols, 4 esters, 6 ethers, 49 hydrocarbons, 32 amines and others, were identified when ether and dichloromethane were used as the solvents. Among the compounds identified, the contents of anethole, α-zingiberene, β-sesquiphellandrene, β-bisabolene, eugenol, oleyl alcohol and n-hexadecanal were higher. Then the SDE extract was analyzed by GC-olfactometry (GC-O), and the aroma-active compounds were identified by aroma extract dilution analysis (AEDA). A total of 33 compounds, including 2-methyl-3-furanthio, α-cubebene, trans-bergamot glycerin ene, β-caryophyllen and bisabolol, were identified, which made higher contributions to the flavor of the D. indusiata beef flavor. © 2016, Editorial Office of Food Science. All right reserved.