Characteristics of volatile flavor components in stewed meat and meat broths prepared with repeatedly used broths containing star anise

Abstract

To investigate the effects of repeatedly used broth containing star anise on the volatile flavor compounds in meat broths and stewed meat, broth containing star anise was repeatedly used to cook pork loin for 1, 2, 3, 4, 5 and 7 times, respectively. Volatile flavor profiles and compounds in meat broths were determined by sensory evaluation and identified by solid-phase microextraction combined with gas chromatography-mass spectrometry. The sensory evaluation based on a triangle test elucidated significant differences on aroma between meat broths repeatedly used for 1 time and 3 times. Moreover, a total of 37 volatile compounds were identified in meat broths cooked with star anise and the main volatile compounds were anethole, eucalyptol, linalool, terpinen-4-ol, alpha-terpineol, cedrol. The relative contents of the volatile flavor compounds in meat broths decreased as the times for the broth being reused increased. After the meat broth containing star anise being repeatedly used for 3 times, the total amount of volatile compounds was only about 50% of the initial level, and therefore, an additional 40–50% of the initial amount of star anise was recommended to add into meat broth after the broth being used 2 times. The supplementation of star anise to the meat broth helped ensure the flavor consistency of the resulted stewed meat product.