Characterization of flavor profile of Steamed beef with rice flour using gas chromatography-ion mobility spectrometry combined with intelligent sensory (Electronic nose and tongue).

Additionally, as the cooking process progressed, the level of Butyraldehyde, Nonanal-M, Nonanal-D, 2-Pentylfuran showed an increasing trend, with the peak intensity of these compounds being highest at the end (T6) of the steaming process. 3.4 Analysis of free amino acids in taste (FAAs) of SBD Free amino acids are an essential part that often contributes to taste.

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