Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash

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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Bibliographic Details
Main Authors:	Yan Huang, Dandan Pu, Zhilin Hao, Li Liang, Jing Zhao, Yizhuang Tang, Yuyu Zhang
Format:	Article
Language:	English
Published:	MDPI AG 2022-03-01
Series:	Foods
Subjects:	sheep tail fat taste compound spearman correlation analysis additional experiment sensory evaluation
Online Access:	https://www.mdpi.com/2304-8158/11/7/896

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