Effect of Different Sterilization Ways on Volatile Flavor Compounds of Traditional Braised Beef with Soy Sauce

Effect of different sterilization ways on volatile flavor compounds of traditional braised beef with soy sauce were analyzed by headspace solid phase microextraction(HS-SPME) combined with GC-MS.The major volatiles identi? ed were degradation products of fatty acids and volatile compounds from spice.Results showed that the important flavor compounds contributed to traditional braised beef with soy sauce were possibly some aldehydes,terpenes.There was less effect to the volatile ? avor compounds of traditional braised beef with soy sauce by using the pasteurization heating.Under high temperature sterilization,more volatile ? avor compounds of traditional braised beef with soy sauce lost.