Multi-platform volatile profiling analysis was used to reveal the characteristics and influence mechanism of flavor metabolites in irradiated beef.

Although irradiation technology is increasingly adopted for meat preservation, its molecular-level effects on beef flavor remain insufficiently characterized. This study employed electronic nose (E-nose), headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS) to comprehensively analyze beef volatile components. The metabolic pathway enrichment analysis was conducted using the RaMP (Relational Database of Metabolomic Pathways) database to identify the key substances and potential mechanisms responsible for the flavor differences in irradiated beef. The results showed that E-nose effectively discriminated irradiated samples, with sensor variations primarily linked to methyl compounds (W1S), sulfides (W1W, W2W), and aldehydes/ketones (W2S). HS-SPME-GC-MS identified 206 substances, while GC-IMS identified 19 substances. The two platforms complement each other, and a total of eight substances, including octanal, hexanoic acid, 2,3-octanedione, 2-propanol, propanal, 2-propanone, heptanal and acetic acid ethyl ester were detected as the key factors causing the flavor differences in irradiated beef. Further studies have found that 2-propanone and hexanoic acid affect the flavor changes of beef before and after irradiation by participating in key metabolic pathways. Collectively, these results provide a mechanistic foundation for optimizing irradiation protocols to maintain desirable beef flavor profiles.