Analysis of volatile components of Yanbian-style sauced beef and the effects of single auxiliary material on its characteristic volatile flavor

Key Points

• Characteristic volatile flavors were significantly affected by auxiliary materials used in the preparation of sauced beef.
• Specific volatile components identified contribute to the overall flavor complexity of Yanbian-style sauced beef, enhancing its appeal.
• Analysis using gas chromatography mass spectrometry highlighted differences in flavor profiles linked to different auxiliary materials.
• Findings support culinary applications for enhancing flavor in traditional meat dishes, urging further exploration of ingredient interactions.