Characterization and discrimination of quality and volatiles in beef hotpot based on GC-IMS and multivariate analysis

Beef hotpot is favored by consumers for its unique flavor and texture, though the scientific basis for optimal quality parameters remains unclear. In this study, the physicochemical characteristics and volatile organic compounds (VOCs) of beef slices during boiling were comprehensively analyzed using gas chromatography–ion mobility spectrometry (GC-IMS). The better retention rate, tenderness, color and pH value, sensory evaluation of beef were obtained in boiling for 10–15 s. Our findings documented 37 VOCs containing 13 ketones, 10 aldehydes, 10 alcohols, 2 acids, and 2 unidentified compounds. Thirteen VOCs were identified as characteristic flavors of beef, including 1-octen-3-one, 3-hexanone, and 2,3-butanedione. The 24 differential VOCs were identified in beef boiled for 0–25 s, serving as potential quality markers, including hexanal M, hexanal D, and pentan-1-ol M. In conclusion, beef hotpot boiling for 10–15 s yields optimal texture and flavor characteristics, providing new insights for quality control in beef hotpot preparation.