Characterization of key aroma compounds in traditional beef soup

This study aimed to identify the characteristic aroma compounds of beef soup and analyze the differences between their aroma. Seven beef soup samples were analyzed by sensory evaluation combined with gas chromatography−mass spectrometry (GC–MS) and electronic nose (E-nose). A total of 80 volatile compounds were identified, and seven key aroma compounds in beef soup samples were determined by odor activity value, sensory evaluation, aroma recombination and omission experiments. They were linalool, (E)-3,7-dimethyl-2,6-octadien-1-ol, nonanal, (E)-2-octenal, 3,7-dimethyl-2,6-octadienal, 2-acetylthiazole and estragole. The panelists described the organoleptic characteristics of beef soup as beef meaty, spice, fatty, caramel, and roasted. GC–MS and E-nose combined with principal component analysis showed different aroma profiles among beef soup samples. A total of 30 potential differential markers were screened by partial least squares discriminant analysis. The difference between samples was mainly caused by the type and content of compounds.