To investigate the effect of ultrasound treatment on the flavor profile of beef during postmortem aging, a comprehensive analysis of beef flavor was conducted at 0, 7, and 12 d of aging using sensory evaluation and electronic nose. Furthermore, the key volatile flavor compounds were identified using gas chromatography-mass spectrometry (GC–MS), and the odor activity value (OAV) was further evaluated. In addition, the primary pathway involved in flavor formation during beef aging after ultrasound treatment was explored. The results indicated that ultrasound enhanced the flavor profile of beef during postmortem aging by modifying the OAV of hexanal, heptanal, octanal, nonanal, decanal, (Z)-2-nonenal, dodecanal, pentanal, 1-octen-3-ol, octanoic acid, and 2-pentylfuran. Lipid oxidation was a crucial pathway through which ultrasound promoted the generation of volatile flavor compounds in beef, confirmed by the improved oxidation level of fatty acids, particularly monounsaturated ones. The study indicates that ultrasound technology can be regarded as an effective method for enhancing the beef flavor profile during postmortem aging.

中文翻译：

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宰后陈酿过程中超声波引起的牛肉风味特征改变


为了研究超声处理对牛肉宰后陈化过程中风味特征的影响，利用感官评价和电子鼻对陈化0、7和12 d的牛肉风味进行了综合分析。此外，利用气相色谱-质谱法（GC-MS）鉴定了关键的挥发性风味化合物，并进一步评估了气味活性值（OAV）。此外，还探索了超声波处理后牛肉老化过程中风味形成的主要途径。结果表明，超声波通过改变己醛、庚醛、辛醛、壬醛、癸醛、(Z)-2-壬烯醛、十二醛、戊醛、1-辛烯-3-醇、辛酸的 OAV 来增强牛肉在宰后老化过程中的风味特征。酸和2-戊基呋喃。脂质氧化是超声波促进牛肉中挥发性风味化合物产生的关键途径，脂肪酸（尤其是单不饱和脂肪酸）氧化水平的提高证实了这一点。研究表明，超声波技术可被视为在宰后陈酿过程中增强牛肉风味的有效方法。