Effect of steam heating on the quality and flavor of beef celery baozi filling

The combination of intelligent sensory instruments retained overall information about the volatile components of baozi fillings under different steaming times to the greatest extent. When the steaming time reached 13 min, the content of volatile substances in the filling became more abundant. The results might provide a new way to understand the flavor changes in meat and vegetable baozi during steaming, and provide a reference for determining steaming time in both household and commercial settings. © 2025 Society of Chemical Industry.