Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China

The aim of this study was to investigate the flavor changes household stir-frying China mutton sao zi, and evaluate feasibility electronic nose (E-nose) gas chromatography mass spectrometry (GC-MS) in discriminating zi at different stages. optimal processing parameters were obtained by sensory evaluation tenderness analysis three stages, remove water (SFRW), fat (SFF) mixed (MSF). E-nose used recognize odors solid phase microextraction (SPME) combined with GC-MS identify individual volatile compounds, data from samples both methods further correlated fatty acids crude composition (moisture, fat, protein). A total 174 compounds detected GC-MS, which 59 key screened t-test (P < 0.01). W1W, W1S, W2W W2S sensors gave higher responses all samples, effectively discriminate samples. confirmed that W2S, W3S positive correlations abundances components. Fat exhibited strong correlation octanal, heptanal, 2,3-butanediol, 1-octen-3-ol, 1-pentanol, 2-methyl-3-octanone 2-nonanone. Hence, study, for first time, explored SPME-GC-MS, providing some profound insights industrial production control machine products flavor.