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Effect of different cooking water on flavor characteristics of mutton soup
The mutton flavor is affected by cooking water significantly, and the flavor of mutton is delicious and widely loved by consumers through an extremely simple processing in northwest China, such as Inner Mongolia, Ningxia, and Xinjiang. The flavor shows obvious changes if get out of these areas even...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565249/ https://www.ncbi.nlm.nih.gov/pubmed/34760236 http://dx.doi.org/10.1002/fsn3.2546 |
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author | Zhao, Bing Sun, Baoguo Wang, Shouwei Zhang, Yuyu Zang, Mingwu Le, Wang Wang, Hui Wu, Qianrong |
author_facet | Zhao, Bing Sun, Baoguo Wang, Shouwei Zhang, Yuyu Zang, Mingwu Le, Wang Wang, Hui Wu, Qianrong |
author_sort | Zhao, Bing |
collection | PubMed |
description | The mutton flavor is affected by cooking water significantly, and the flavor of mutton is delicious and widely loved by consumers through an extremely simple processing in northwest China, such as Inner Mongolia, Ningxia, and Xinjiang. The flavor shows obvious changes if get out of these areas even use the same raw meat, which may be caused by different cooking water. To determine whether and how the cooking water affect the mutton soup flavor, the elements in water, the flavor was studied by inductively coupled plasma mass spectrometry (ICP‐MS), amino acid analyzer, and thermal desorption (TDS)–gas chromatography–mass spectrometry (GC‐MS). Specifically, three water samples from different sources, Ningxia (NXW), Beijing (BJW), and ultrapure water from the laboratory (PUW), were used for cooking with Tan sheep's ribs to get different mutton soups. The inductively coupled plasma mass spectrometry (ICP‐MS) results showed that the elements and the concentration of solutes in different water sources were significantly different. The NXW batch had the highest Na, Mg, K, and Sr concentrations, and Na in NXW water reached to 50.60 mg/L, which existed as Na(+), significantly (p < .05) higher than BJW (8.63 mg/L) and PUW, which were important to the flavor of mutton soup. The PUW batch had the highest content of free amino acids, and the content of glutamic acid (Glu) reached to 17.89 μg/mL. The NXW batch had the highest content of taste nucleotides, and the content of 5´‐IMP reached to 68.68 μg/ml. The volatiles of the three batches had significant differences, and only 40 volatiles were detected in all batches. Further flavor studies using electronic nose and electronic tongue showed significant differences in overall aroma and overall taste, especially bitterness, saltiness, and astringency. The results could provide a basis for improving the flavor quality for the mutton soup. |
format | Online Article Text |
id | pubmed-8565249 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-85652492021-11-09 Effect of different cooking water on flavor characteristics of mutton soup Zhao, Bing Sun, Baoguo Wang, Shouwei Zhang, Yuyu Zang, Mingwu Le, Wang Wang, Hui Wu, Qianrong Food Sci Nutr Original Research The mutton flavor is affected by cooking water significantly, and the flavor of mutton is delicious and widely loved by consumers through an extremely simple processing in northwest China, such as Inner Mongolia, Ningxia, and Xinjiang. The flavor shows obvious changes if get out of these areas even use the same raw meat, which may be caused by different cooking water. To determine whether and how the cooking water affect the mutton soup flavor, the elements in water, the flavor was studied by inductively coupled plasma mass spectrometry (ICP‐MS), amino acid analyzer, and thermal desorption (TDS)–gas chromatography–mass spectrometry (GC‐MS). Specifically, three water samples from different sources, Ningxia (NXW), Beijing (BJW), and ultrapure water from the laboratory (PUW), were used for cooking with Tan sheep's ribs to get different mutton soups. The inductively coupled plasma mass spectrometry (ICP‐MS) results showed that the elements and the concentration of solutes in different water sources were significantly different. The NXW batch had the highest Na, Mg, K, and Sr concentrations, and Na in NXW water reached to 50.60 mg/L, which existed as Na(+), significantly (p < .05) higher than BJW (8.63 mg/L) and PUW, which were important to the flavor of mutton soup. The PUW batch had the highest content of free amino acids, and the content of glutamic acid (Glu) reached to 17.89 μg/mL. The NXW batch had the highest content of taste nucleotides, and the content of 5´‐IMP reached to 68.68 μg/ml. The volatiles of the three batches had significant differences, and only 40 volatiles were detected in all batches. Further flavor studies using electronic nose and electronic tongue showed significant differences in overall aroma and overall taste, especially bitterness, saltiness, and astringency. The results could provide a basis for improving the flavor quality for the mutton soup. John Wiley and Sons Inc. 2021-09-07 /pmc/articles/PMC8565249/ /pubmed/34760236 http://dx.doi.org/10.1002/fsn3.2546 Text en © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Zhao, Bing Sun, Baoguo Wang, Shouwei Zhang, Yuyu Zang, Mingwu Le, Wang Wang, Hui Wu, Qianrong Effect of different cooking water on flavor characteristics of mutton soup |
title | Effect of different cooking water on flavor characteristics of mutton soup |
title_full | Effect of different cooking water on flavor characteristics of mutton soup |
title_fullStr | Effect of different cooking water on flavor characteristics of mutton soup |
title_full_unstemmed | Effect of different cooking water on flavor characteristics of mutton soup |
title_short | Effect of different cooking water on flavor characteristics of mutton soup |
title_sort | effect of different cooking water on flavor characteristics of mutton soup |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565249/ https://www.ncbi.nlm.nih.gov/pubmed/34760236 http://dx.doi.org/10.1002/fsn3.2546 |
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