Characterization of aroma release and perception during ginger-infused stewed beef oral processing

The aroma perception during a product consumption is greatly significant for consumer preference. This study aimed to comprehensively characterize aroma profiles of ginger-infused stewed beef (SBG) during oral processing through gas chromatography-ion mobility spectrometry (GC-IMS), gas chromatography-mass spectrometry (GC-MS) and temporal dominance of sensations (TDS). TDS analysis found that gingery note could be integrated into the meaty, fatty and bloody of beef, finally the aroma of beef was improved. Among them, meaty attribute was the most dominant when chewing 9-30 s. The gingery and fatty attributes were dominant during chewing 2-10 s and 17-28 s, respectively. Totally, 48 and 24 volatiles were detected by GC-IMS and GC-MS, respectively. Twenty-two compounds with odor activity value (OAV) ≥ 1 including octanal, nonanal, heptaldehyde, 6-methyl-5-hepten-2-one et al. were identified as key aroma compounds when SBG was chewed. These results could enhance our understanding about the dynamic aroma perception during SBG oral processing.