Characterizing Flavor Profiles of Regional Beef Jerky with GC-MS

Researchers analyzed beef jerky flavor profiles from four Chinese regions (Xinjiang, Tibet, Sichuan, and Inner Mongolia) using gas chromatography-mass spectrometry (GC-MS), an electronic tongue (E-tongue), an electronic nose (E-nose), and sensory analysis. The findings from this study can contribute to a clear understanding of beef jerky's flavor profile and offer valuable insights for improving its quality. A paper based on their study was published in Food Chemistry: X (1).

A traditional dried meat product that is favored by consumers because of its rich nutritional benefits, extended shelf-life, and distinctive flavor (2), beef jerky is traditionally prepared by cutting raw beef into strips, seasoning those strips with spices, and then curing, air-drying, and roasting them (3). Sensory characteristics of beef jerky are determined primarily by its flavor, a quality that has a major influence on the preferences and purchasing decisions of the consumer and often determines the product’s success in the market (4).

Headspace solid phase micro-extraction gas chromatography–mass spectrometry (HS-SPME-GC–MS) has emerged as one of the most employed techniques for analyzing volatile compounds (5). SPME can extract analytes from complex food matrices, including meat, while offering simplicity, speed, and solvent-free operation advantages, and GC–MS has become the most used technique for quantitation and qualitaton of foods' volatile compounds (6). E-nose and E-tongue techniques, which incorporate a collection of electrochemical sensors, have been extensively utilized extensively in the analysis of flavor analysis to mitigate the influence of subjective biases in sensory assessment (7,8). While this quartet of techniques have recently been used together for the analysis of aroma and taste profiles of various food matrices, including fish, coffee, meat, and tea (9), the researchers state that limited research incorporating these methods has focused on the differences in flavor profiles between regional beef jerkies (1).

Physical analysis by the researchers showed that Inner Mongolian beef jerky had the lowest moisture content and water activity, while Tibetan and Inner Mongolian samples exhibited lower pH values than the remaining regional samples analyzed. There were 72 volatile compounds identified and quantified among all analyzed samples, which revealed significant regional variations in aldehydes, alcohols, and esters. Heatmap cluster analysis clearly explained the unique regional flavor profiles. It is also worth noting that partial least squares regression analysis using E-nose and E-tongue revealed significant correlations with the volatile compounds and sensory attributes (1).

The authors state that these findings are an indication of the efficacy of a multi-faceted analytical approach combining the integration of GC–MS, E-nose, E-tongue, and sensory analysis for flavor differentiation, and they stress the necessity for additional research to understand the mechanisms behind developing characteristic flavors in beef jerky (1).

Glistening pieces of dried beef jerky. © VK Studio - stock.adobe.com

References

1. Bayinbate, B.; Yang, L.; Badar, I. H.; Liu, Y.; Zhang, L.; Hu, Y.; Xu, B. Characterization of Flavor Profile of Beef Jerky from Different Regions of China Using Gas Chromatography-Mass Spectrometry, Electronic Tongue, and Electronic Nose. Food Chem X 2025, 25, 102245. DOI: 10.1016/j.fochx.2025.102245

2. Wen, R.; Sun, F.; Wang, Y.; Chen, Q.; Kong, B. Evaluation the Potential of Lactic Acid Bacteria Isolates from Traditional Beef Jerky as Starter Cultures and Their Effects on Flavor Formation During Fermentation. Lwt 2021, 142, 110982. DOI: 10.1016/j.lwt.2021.110982

3. Karami, S.; Al Ruzzi, M. A.; Stafford, C. D.; Matarneh, S. K.; Bastarrachea, L. J. Conventionally Cooked and UV-A Light Dehydrated Beef Jerky: Effects on Physicochemical Properties. Food and Bioprod. Process. 2024,147, 518-527. DOI: 10.1016/j.fbp.2024.08.009

4. Khan, M. I.; Jo, C.; Tariq, M. R. Meat Flavor Precursors and Factors Influencing Flavor Precursors—A Systematic Review. Meat Sci. 2015, 110, 278-284. DOI: 10.1016/j.meatsci.2015.08.002

5. Acquaticci, L.; Angeloni, S.; Baldassarri, C.; Sagratini, G.; Vittori, S.; Torregiani, E. et al. A New HS-SPME-GC-MS Analytical Method to Identify and Quantify Compounds Responsible for Changes in the Volatile Profile in Five Types of Meat Products During Aerobic Storage at 4° C. Food Res. Int. 2024, 187, 114398. DOI: 10.1016/j.foodres.2024.114398

6. Donglu, F.; Wenjian, Y.; Kimatu, B. M.; Liyan, Z.; Xinxin, A.; Qiuhui, H. Comparison of Flavour Qualities of Mushrooms (Flammulina velutipes) Packed with Different Packaging Materials. Food Chem. 2017, 232, 1-9. DOI: 10.1016/j.foodchem.2017.03.161

7. Mahanti, N. K.; Shivashankar, S.; Chhetri, K. B.; Kumar, A.; Rao, B. B.; Aravind, J.; Swami, D. V. Enhancing Food Authentication Through E-Nose and E-Tongue Technologies: Current Trends and Future Directions. Trends Food Sci. Technol. 2024, 104574. DOI: 10.1016/j.tifs.2024.104574

8. Martínez, A.; Hernández, A.; Arroyo, P.; Lozano, J. S.; de Guía Córdoba, M.; Martín, A. E-Nose Detection of Changes in Volatile Profile Associated with Early Decay of ‘Golden Delicious’ Apple by Penicillium expansum. Food Control 2025, 168, 110907. DOI: 10.1016/j.foodcont.2024.110907

9. Fu, B.; Zheng, M.; Yang, H.; Zhang, J.; Li, Y.; Wang, G. et al. The Effect of Broad Bean Diet on Structure, Flavor and Taste of Fresh Grass Carp: A Comprehensive Study Using E-Nose, E-Tongue, TPA, HS-SPME-GC-MS and LC-MS. Food Chem. 2024, 436, 137690. DOI: 10.1016/j.foodchem.2023.137690