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Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash
Sheep tail fat and prickly ash play an important role in improving the umami taste of mutton soup. In this work, the effects of prickly ash on key taste compounds in stewed sheep tail fat soup were investigated. Results showed that the taste intensity of sheep tail fat soup cooked with 0.2% prickly...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997404/ https://www.ncbi.nlm.nih.gov/pubmed/35406983 http://dx.doi.org/10.3390/foods11070896 |
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author | Huang, Yan Pu, Dandan Hao, Zhilin Liang, Li Zhao, Jing Tang, Yizhuang Zhang, Yuyu |
author_facet | Huang, Yan Pu, Dandan Hao, Zhilin Liang, Li Zhao, Jing Tang, Yizhuang Zhang, Yuyu |
author_sort | Huang, Yan |
collection | PubMed |
description | Sheep tail fat and prickly ash play an important role in improving the umami taste of mutton soup. In this work, the effects of prickly ash on key taste compounds in stewed sheep tail fat soup were investigated. Results showed that the taste intensity of sheep tail fat soup cooked with 0.2% prickly ash increased significantly. The concentration of organic acids and free amino acids in sheep tail fat soup significantly increased with the addition of prickly ash. The concentration of succinic acid (2.637 to 4.580 mg/g) and Thr (2.558 to 12.466 mg/g) increased the most among organic acids and amino acids, respectively. Spearman’s correlation analysis elucidated that seven taste compounds were positively correlated (correlation coefficient > 0.7) with the overall taste intensity of the soup sample including Thr, Asp, oxalic acid, lactic acid, citric acid, succinic acid, and ascorbic acid. Additional experiments and quantitative descriptive analysis further confirmed that Asp, lactic acid and citric acid were the key taste compounds to improve saltiness and umami taste in sheep tail fat soup with prickly ash. |
format | Online Article Text |
id | pubmed-8997404 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-89974042022-04-12 Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash Huang, Yan Pu, Dandan Hao, Zhilin Liang, Li Zhao, Jing Tang, Yizhuang Zhang, Yuyu Foods Article Sheep tail fat and prickly ash play an important role in improving the umami taste of mutton soup. In this work, the effects of prickly ash on key taste compounds in stewed sheep tail fat soup were investigated. Results showed that the taste intensity of sheep tail fat soup cooked with 0.2% prickly ash increased significantly. The concentration of organic acids and free amino acids in sheep tail fat soup significantly increased with the addition of prickly ash. The concentration of succinic acid (2.637 to 4.580 mg/g) and Thr (2.558 to 12.466 mg/g) increased the most among organic acids and amino acids, respectively. Spearman’s correlation analysis elucidated that seven taste compounds were positively correlated (correlation coefficient > 0.7) with the overall taste intensity of the soup sample including Thr, Asp, oxalic acid, lactic acid, citric acid, succinic acid, and ascorbic acid. Additional experiments and quantitative descriptive analysis further confirmed that Asp, lactic acid and citric acid were the key taste compounds to improve saltiness and umami taste in sheep tail fat soup with prickly ash. MDPI 2022-03-22 /pmc/articles/PMC8997404/ /pubmed/35406983 http://dx.doi.org/10.3390/foods11070896 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Huang, Yan Pu, Dandan Hao, Zhilin Liang, Li Zhao, Jing Tang, Yizhuang Zhang, Yuyu Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash |
title | Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash |
title_full | Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash |
title_fullStr | Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash |
title_full_unstemmed | Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash |
title_short | Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash |
title_sort | characterization of taste compounds and sensory evaluation of soup cooked with sheep tail fat and prickly ash |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997404/ https://www.ncbi.nlm.nih.gov/pubmed/35406983 http://dx.doi.org/10.3390/foods11070896 |
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