Effect of different cooking water on flavor characteristics of mutton soup

Zhao, Bing; Sun, Baoguo; Wang, Shouwei; Zhang, Yuyu; Zang, Mingwu; Wang, Le; Wang, Hui; Wu, Qianrong

doi:10.1002/fsn3.2546

Cited by 11 publications

(21 citation statements)

References 73 publications

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“…Among them, the contents of hexanal, nonal, and trans‐2‐nonenal were higher, which was similar to chicken soup (Yucai et al, 2020). In general, compounds such as alcohols, ketones, hydrocarbons, and esters were considered to contribute little to aroma, probably because of their high odor threshold (Zhao et al, 2021). In this study, Liangtian king pigeon was chosen in follow‐up experiments, because of its high content of flavor substances.…”

Section: Resultsmentioning

confidence: 99%

Effects of different breeds and ages of meat pigeons on quality and flavor of pigeon soup

Jiang

et al. 2022

Food Processing Preservation

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Pigeon soup is one of the traditional Chinese soups, but effects of pigeon breeds and pigeon ages on the nutrition and flavor of soup remain unclear. The objective of this study was to evaluate the differences of nutritional components in different breeds (Liangtian king pigeon, American ground king pigeon, Dabao pigeon, and Shiqi pigeon) and different ages (18 days, 28 days, 4 years) of meat pigeons. Meanwhile, the differences of volatile flavor substances in pigeon soups were further explored by GC–MS and GC‐IMS. The result showed that the crude fat content of Liangtian king pigeon was significantly higher than that of the other three breeds. Besides, the water content of Liangtian king pigeon was markedly higher than that of American ground king pigeon. Meantime, with the increase of pigeon age, the content of crude fat of 28‐day‐old pigeon was considerably higher than that of 4‐year‐old pigeon. Additionally, the results of GC–MS and GC‐IMS indicated that the varieties and contents of volatile flavor substances in Liangtian king pigeon soup were more abundant, with a total content of 815.41 μg/L. Moreover, the volatile flavor substances in 28‐day‐old pigeon soup were higher, with a total content of 815.39 μg/L. Overall, the 28‐day‐old Liangtian king pigeon was an optimal raw material for soup. The result of this study might provide a reference for the selection of pigeon soup materials, improving the quality and flavor of pigeon soup. In addition, it laid a theoretical foundation for revealing the potential health and nutrition value of pigeon soup and promoting its industrialization. Novelty impact statement The results of nutrient composition analysis showed that water, crude fat, and fatty acid contents of 28‐day‐old Liangtian king pigeons were higher than American ground king pigeon, Dabao pigeon, and Shiqi pigeon. SPME‐GC–MS and GC‐IMS showed that the volatile flavor compounds in 28‐day‐old Liangtian king pigeon soups were 815.39 μg/L, so 28‐day‐old Liangtian king pigeons were recommended for soup. This study provided scientific basis for Cantonese soup industrialization development.

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Section: Resultsmentioning

confidence: 99%

Effects of different breeds and ages of meat pigeons on quality and flavor of pigeon soup

Jiang

et al. 2022

Food Processing Preservation

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“…Octanal had the highest OAV of 1565.714 in SLG, attributing to the slight grease aroma. 13 The higher OAVs of 3-methylthiopropana were detected in SF, SBE, SBT, SR and SLG. Unlike them, 3-methylthiopropana were not the key aroma-active compounds in SLN.…”

Section: Key Aroma-active Compounds Identified By Oavsmentioning

confidence: 91%

“…Hydrocarbons produced by lipid oxidation had higher thresholds, and made little contribution to the flavour of boiled mutton. 13 From a quantitative perspective, the total volatile contents identified from the six parts were 14.914, 5.630, 3.973, 4.245, 6.838 and 7.168 μg/g respectively. It could be seen that the content of volatiles in SF was the richest, followed by SLG, SR, SBE, SLN and SBT, which was directly related to mutton parts.…”

Section: Aroma Compounds Of Mutton Soup Characterized By Gc-o-msmentioning

confidence: 97%

“…or catabolism of amino acids, and the total content of ketones in mutton soup was 2-4 times that of other compounds. 13,21 Among them, the content of 3-hydroxy-2-butanone was dominant, which was present at high content in all six parts, especially in SF. The result could be related to the larger amount of fat present in mutton.…”

Section: Ketones Were Generally Produced By Oxidation Of Fatty Acidsmentioning

confidence: 97%

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Characterizing key aroma‐active compounds of stewed mutton using gas chromatography‐olfactometry‐mass spectrometry coupled with odour activity value

Liu

Sun

et al. 2023

Flavour & Fragrance J

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Stewed mutton is popular for its nutritional and special flavour qualities. To determine the key aroma‐active compounds of stewed mutton in different parts, six experimental groups (sheep fat, sheep bone, sheep brisket, sheep loin, sheep rib and sheep leg) were investigated by gas chromatography‐olfactometry‐mass spectrometry (GC‐O‐MS). Totally, 57 volatile compounds in mutton soup were identified. Of these, 22 aroma‐active compounds were identified as key aroma compounds with odour activity values (OAVs) >1. The partial least squares regression (PLSR) results indicated that sheep fat (SF) was greatly related to most variables of sensory attributes, thus presented richer aroma. Among all samples, 3‐hydroxy‐2‐butanone and (E)‐2‐nonenal were the major aromatic compounds they shared. There were 22 unique key aromatic compounds, including 3‐methylthiopropana, (E)‐2‐decenal, γ‐decalactone, (E)‐2‐octenal and hydroxyacetone, and the differences in these compounds contributed to the flavour profiles of mutton soup. Our research extends the knowledge into the flavour characteristics of different parts of mutton and provides powerful information for improving the flavour of mutton products.

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“…China is a major producer of mutton, accounting for about 30% of the world's total output. There are many breeds of sheep all over the world; Tan sheep are raised in Ningxia of China, with a distinct flavor and silky texture (Zhao et al, 2021). Hand‐grabbed mutton and mutton soup made from Tan sheep are both excellent and well liked by consumers.…”

Section: Introdutionmentioning

confidence: 99%

Study on key aroma compounds in the electric roasting process of Tan mutton

Wang

Luo

Wang

2022

Food Processing Preservation

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In this study, E‐nose and GC‐MS combined with chemometric methods were used to analyze and identify the key aroma compounds of mutton during the electric roasting process. The results indicated that the mutton roasted for 0–20 min could be discriminated by E‐nose. A total of 47 volatile compounds were identified by GC‐MS, including 10 alcohols, 14 aldehydes, 6 ketones, 3 esters, 6 acids, 1 furan, and 7 other substances. Thirteen compounds were identified as the key aroma compounds by the odor activity values (OAVs). Significant increases in key aroma compositions and concentrations in samples roasted for 2–8 min were observed during the roasting process, in which hexanal and 1‐octen‐3‐ol had the highest concentration. In comparison with raw meat, the OAVs of eight key aroma compounds were maintained at high levels in mutton roasted for 12 min. Samples with different roasting time could not be discriminated by the concentration of the volatile compound except for roasting for 20 min. The linear model indicated that lower water content and water activity could contribute to the formation of hexanal and 1‐octen‐3‐ol in samples. Novelty Impact Statement Tan sheep are raised in Ningxia of China, with a distinct flavor and silky texture. Thirteen key aroma compounds in roasted tan mutton such as hexanal and 1‐octen‐3‐ol were determined based on OAVs. Water content and water activity affected the formation of key aroma compounds.

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Effect of different cooking water on flavor characteristics of mutton soup

Abstract: This is an open access article under the terms of the Creat ive Commo ns Attri bution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 11 publications

References 73 publications

Effects of different breeds and ages of meat pigeons on quality and flavor of pigeon soup

Effects of different breeds and ages of meat pigeons on quality and flavor of pigeon soup

Characterizing key aroma‐active compounds of stewed mutton using gas chromatography‐olfactometry‐mass spectrometry coupled with odour activity value

Study on key aroma compounds in the electric roasting process of Tan mutton

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