【摘要】 为探究不同杀菌方式对延边酱牛肉挥发性风味的影响，选择巴氏杀菌、微波杀菌、臭氧杀菌、高温高压杀菌和超声波杀菌5种方式，利用固相微萃取结合气相色谱-质谱联用(Solid phase microextraction combined with gas chromatography-mass spectrometry, SPME-GC-MS)和电子鼻分析技术对延边酱牛肉挥发性风味进行检测及分离判定。研究结果表明不同杀菌处理后的延边酱牛肉挥发性风味物质存在明显差异。由于臭氧的强氧化作用，酱牛肉中醛类含量显著提升，达到总挥发性化合物含量的64.61%；与未杀菌组相比，高温高压杀菌能更好地保持延边酱牛肉的风味。更多还原

【Abstract】 In order to investigate the effects of different sterilization methods on the volatile flavor of Yanbian-style sauced beef, five methods were selected: pasteurization, microwave sterilization, ozone sterilization, high-temperature and high-pressure sterilization, and ultrasonic sterilization. Solid phase microextraction combined with gas chromatography-mass spectrometry(SPME-GC-MS) and electronic nose analysis technology was used to detect and separate the volatile flavor of Yanbian-style sauced beef. The study showed that there are significant differences in the volatile flavor compounds of Yanbianstyle sauced beef after different sterilization treatments. Due to the strong oxidizing effect of ozone, the aldehyde content in sauced beef significantly increased, reaching 64.61% of the total volatile compound content; Compared with the unsterilized group, high-temperature and high-pressure sterilization could better maintain the flavor of Yanbian-style sauced beef.更多还原