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...
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MDPI AG
2022-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/7/896 |
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| author | Yan Huang Dandan Pu Zhilin Hao Li Liang Jing Zhao Yizhuang Tang Yuyu Zhang |
| author_facet | Yan Huang Dandan Pu Zhilin Hao Li Liang Jing Zhao Yizhuang Tang Yuyu Zhang |
| author_sort | Yan Huang |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-09T11:52:02Z |
| format | Article |
| id | doaj.art-f812d20e0a13433fa4265ec37d76802d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T11:52:02Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj.art-f812d20e0a13433fa4265ec37d76802d2023-11-30T23:14:08ZengMDPI AGFoods2304-81582022-03-0111789610.3390/foods11070896Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly AshYan Huang0Dandan Pu1Zhilin Hao2Li Liang3Jing Zhao4Yizhuang Tang5Yuyu Zhang6Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, ChinaBeijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, ChinaBeijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, ChinaBeijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBeijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, ChinaBeijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, ChinaSheep 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.https://www.mdpi.com/2304-8158/11/7/896sheep tail fattaste compoundspearman correlation analysisadditional experimentsensory evaluation |
| spellingShingle | Yan Huang Dandan Pu Zhilin Hao Li Liang Jing Zhao Yizhuang Tang Yuyu Zhang Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash Foods sheep tail fat taste compound spearman correlation analysis additional experiment sensory evaluation |
| 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 | sheep tail fat taste compound spearman correlation analysis additional experiment sensory evaluation |
| url | https://www.mdpi.com/2304-8158/11/7/896 |
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