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Zhang M, Li M, Li J, Chai H, Zhu K, Ni Q, Zheng D, Yao W, Liu D. Using temporal dominance of sensations (TDS), multiple-sip TDS, chemical composition evaluation, and microstructural analysis to assess the impact of repeated reheating cycles on chicken soup. Food Chem 2024; 444:138503. [PMID: 38335677 DOI: 10.1016/j.foodchem.2024.138503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 01/06/2024] [Accepted: 01/16/2024] [Indexed: 02/12/2024]
Abstract
Reheating chicken soup is a common culinary practice in daily life. To investigate the impact of reheating frequency on the sensory quality of chicken soup, temporal dominance of sensations (TDS) and multi-TDS were used to characterize changes in dominant sensory attributes during consumption. Additionally, E-nose and E-tongue were utilized to analyze differences in aroma and taste profiles. The alterations in sensory properties were further elucidated by analyzing variations in amino acids, volatile compounds. The findings revealed that there was no significant disparity between fresh soup and heating. However, saltiness and umami, as the most prominent dominant characteristics, intensified with increasing reheating cycles. This can be attributed to an elevation in certain amino acids that contribute to umami perception. Conversely, a reduction in some aldehydes weakened the flavor associated with fat and meat components. Moreover, enlarged oil droplets with uneven distribution within heated soup may account for the heightened greasiness sensation.
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Affiliation(s)
- Mingcheng Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
| | - Ming Li
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Jiali Li
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Huikun Chai
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Kaixian Zhu
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
| | - Qiyuan Ni
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Duoduo Zheng
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Wensheng Yao
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China.
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2
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Cao Z, Zhang T, Tong X. Quality evaluation of chicken soup based on entropy weight method and grey correlation degree method. Sci Rep 2024; 14:13038. [PMID: 38844503 PMCID: PMC11156652 DOI: 10.1038/s41598-024-61667-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Accepted: 05/08/2024] [Indexed: 06/09/2024] Open
Abstract
This study aimed to develop an assessment framework for evaluating the quality of different chicken soup variants. Three types of chicken soup, traditional chicken soup (TCS), concentrated chicken soup (CCS), and blended chicken soup (BCS), were prepared and analyzed for various physicochemical parameters, including gross protein content, crude fat content, pH level, solid content, viscosity, and chromatic aberration value. Sensory evaluation was also conducted to assess overall quality. Correlation analysis helped identify three key evaluation indicators: gross protein content, L* value (lightness), and b* value (chromatic aberration). The weight assigned to gross protein content was the highest using the entropy weight method (EWM). Moreover, the grey correlation degree method was comprehensively applied to evaluate the chicken soup's quality. This analysis identified TCS and CCS as varieties with superior overall quality, showing a positive correlation with sensory evaluation, consistent with the results of nuclear magnetic resonance (NMR) used in this paper. These results provide theoretical support for assessing comprehensive quality and selecting chicken soup varieties.
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Affiliation(s)
- Zhongwen Cao
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, 225000, China.
| | - Tanglei Zhang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou, 225000, China
| | - XiKui Tong
- Department of Cooking, Yangzhou Tourism Business Vocational School, Jiangsu Union Technical Institute, Yangzhou, 225000, China
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3
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Liu S, Gu Y, Zheng R, Sun B, Zhang L, Zhang Y. Progress in Multisensory Synergistic Salt Reduction. Foods 2024; 13:1659. [PMID: 38890890 PMCID: PMC11171538 DOI: 10.3390/foods13111659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2024] [Revised: 05/19/2024] [Accepted: 05/24/2024] [Indexed: 06/20/2024] Open
Abstract
Excessive salt intake, primarily from sodium chloride prevalent in modern food processing, poses a significant public health risk associated with hypertension, cardiovascular diseases and stroke. Researchers worldwide are exploring approaches to reduce salt consumption without compromising food flavor. One promising method is to enhance salty taste perception using multisensory synergies, leveraging gustatory, olfactory, auditory, visual, tactile and trigeminal senses to decrease salt intake while preserving food taste. This review provides a comprehensive overview of salt usage in foods, mechanisms of salty taste perception and evaluation methods for saltiness. Various strategies for reducing salt consumption while maintaining food flavor are examined, with existing salt reduction methods' advantages and limitations being critically analyzed. A particular emphasis is placed on exploring the mechanisms and potential of multisensory synergy in salt reduction. Taste interactions, olfactory cues, auditory stimulation, visual appearance and tactile sensations in enhancing saltiness perception are discussed, offering insights into developing nutritious, appealing low-sodium foods. Furthermore, challenges in current research are highlighted, and future directions for effective salt reduction strategies to promote public health are proposed. This review aims to establish a scientific foundation for creating healthier, flavorful low-sodium food options that meet consumer preferences and wellness needs.
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Affiliation(s)
- Shujing Liu
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; (S.L.); (Y.G.); (R.Z.); (L.Z.)
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China;
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Yuxiang Gu
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; (S.L.); (Y.G.); (R.Z.); (L.Z.)
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China;
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Ruiyi Zheng
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; (S.L.); (Y.G.); (R.Z.); (L.Z.)
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China;
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China;
| | - Lili Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; (S.L.); (Y.G.); (R.Z.); (L.Z.)
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China;
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Yuyu Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; (S.L.); (Y.G.); (R.Z.); (L.Z.)
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China;
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
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Wang H, Wu B, Zhang J, Liu Y, Zhang M, Chen L, Zhao W, Kan H, Cao C. Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup. Food Chem X 2024; 21:101140. [PMID: 38322763 PMCID: PMC10844935 DOI: 10.1016/j.fochx.2024.101140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 01/03/2024] [Accepted: 01/11/2024] [Indexed: 02/08/2024] Open
Abstract
The effect of adding bamboo shoots to stewing on the quality and flavor of chicken soup has never been reported. Therefore, this study investigated the effects of 4 kinds of bamboo shoots on the edible quality, volatile and water-soluble flavor components of Chahua chicken soup. The results showed that adding bamboo shoots changed the sensory and nutritional quality of chicken soup. A total of 62 volatile flavor components were identified by HS-SPME-GC-MS, of which 12 were identified as characteristic volatile flavor components, and 9 were the main reasons for the flavor differences between bamboo shoot chicken soup with blank chicken soup. LC-MS found that after adding bamboo shoots, the differential water-soluble components in chicken soup significantly increased, and most of the increased components have been proven to have physiological functional activity. In conclusion, adding bamboo shoots improved the nutritional and sensory quality, and changed the flavor components of chicken soup.
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Affiliation(s)
- Hailang Wang
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
| | - Boxiao Wu
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, 650224 Kunming, China
| | - Jinyan Zhang
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
| | - Yun Liu
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
| | - Min Zhang
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
| | - Lin Chen
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
| | - Weiwei Zhao
- School of Public Health, Dali University, 671000 Dali, China
| | - Huan Kan
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
| | - Changwei Cao
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
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5
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Guan H, Tian Y, Feng C, Leng S, Zhao S, Liu D, Diao X. Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking. Foods 2024; 13:410. [PMID: 38338545 PMCID: PMC10855391 DOI: 10.3390/foods13030410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 01/19/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
The protein and fat in chicken skeleton can be emulsified in a boiling state to form milky white chicken soup. White chicken soup has a delicious taste, good nutritional value, a beautiful color, and volatile flavor compounds. However, cooking time significantly impacts the quality of white chicken soup. Herein, we investigated the influence of cooking time (30, 60, 90, 120, 150, 180, and 210 min) on the migration of nutrient substances and characteristics changes in white chicken soup from chicken skeletons. The results showed that nutrients such as total lipids, water-soluble protein, total sugars, solid matter, and oligopeptides in the chicken skeletons' tissue continuously migrated into the soup during the cooking process. The total nutrient content in the chicken soup was highest after cooking for 180 min. Simultaneously, the white chicken soup obtained after cooking for 180 min had low interfacial tension and high whiteness, viscosity, and storage stability. The high stability index was associated with increased ζ potential and decreased particle size. The contact angle analysis results also indicated that the stability of the white chicken soup was improved when the cooking time reached 180 min. This research provides basic information for the production of high-quality white chicken soup.
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Affiliation(s)
| | | | | | | | | | - Dengyong Liu
- Meat Innovation Center of Liaoning Province, College of Food Science and Technology, Bohai University, Jinzhou 121013, China; (H.G.); (Y.T.); (S.L.); (X.D.)
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6
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Laelago Ersedo T, Teka TA, Fikreyesus Forsido S, Dessalegn E, Adebo JA, Tamiru M, Astatkie T. Food flavor enhancement, preservation, and bio-functionality of ginger ( Zingiber officinale): a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2194576] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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7
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Choi DM, Kang KM, Kang SM, Kim HY. Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages. Animals (Basel) 2023; 13:ani13040692. [PMID: 36830479 PMCID: PMC9951984 DOI: 10.3390/ani13040692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 02/14/2023] [Accepted: 02/15/2023] [Indexed: 02/18/2023] Open
Abstract
This study was conducted to analyze the physicochemical properties of black goat meat according to the slaughter age (3, 6, 9, 12, 24, 36 months). The moisture content tended to decrease, whereas the fat content, pH, and free amino acid composition tended to increase with increasing slaughter age. The collagen content increased significantly with the increasing slaughter age (p < 0.05). The cooking yield showed a tendency to increase up to 12 months of age, and there was no significant difference after 12 months of age. In all mineral contents, the sample for 12 months of age showed higher values than the others. Considering fatty acid composition, the saturated fatty acid content of the 12-month sample had a lower value than the other samples. However, the unsaturated fatty acid of the 12-month sample had higher values than the other samples. Therefore, the best slaughter age for black goats occurs at 12 months of age when nutrition is excellent.
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Affiliation(s)
- Da-Mi Choi
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Republic of Korea
| | - Kyu-Min Kang
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Republic of Korea
| | - Sun-Moon Kang
- Animal Products Utilization Division, National Institute of Animal Science, Rural Development Administration, Wanju-gun 55365, Republic of Korea
- Correspondence: (S.-M.K.); (H.-Y.K.)
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Republic of Korea
- Correspondence: (S.-M.K.); (H.-Y.K.)
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8
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Lai J, Wu R, Wang J, Wang Y, Zhang X, Zhou L, Zhu Y. Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup. Front Nutr 2022; 9:1048352. [PMID: 36458169 PMCID: PMC9705982 DOI: 10.3389/fnut.2022.1048352] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Accepted: 10/31/2022] [Indexed: 10/31/2023] Open
Abstract
The effects of cooking modes [cooking in stainless-steel pot (SS), ceramic pot (CP), and electrical ceramic stewpot (EC) with different stewing time] on chemical compositions, whiteness, 5'-nucleotides, fatty acids (FAs), sensory quality and flavor substances in chicken soup added Clitocybe squamulose (Pers.) Kumm (a natural edible fungus) were investigated. The results showed that CP chicken soup had higher soluble solid matter (5.83 g/100 mL), total sugar (2.38 mg/mL), crude protein (7.58 g/100 g), and 5'-nucleotides (325.53 mg/mL) than EC and SS chicken soups. 48 volatile flavor compounds, mainly aldehydes and alkanes, were found by gas chromatography-mass spectrometry (GC-MS), and the characteristic flavor substances were identified by Principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA). Hexanal, (E,E)-2,4-decadienal and 3-methyl-hexadecane were the most abundant differential volatile compounds in the CP chicken soup. Additionally, the results of sensory evaluation showed that the chicken soup cooked in CP had the higher values of aroma, taste, and overall acceptability. Our results indicate that CP mode might be the best option for cooking chicken soup. This study provides a new perspective in the improvement of the quality and flavor of chicken soup by using an appropriate cooking mode. Theoretical support for the use of various cooking modes is also discussed to improve the quality of chicken soup at home and in the industry.
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Affiliation(s)
- Jing Lai
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Ruiyun Wu
- College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin, China
| | - Ji Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Ying Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Xin Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Liyuan Zhou
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
| | - Yingchun Zhu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China
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9
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Jiang H, Li Y, Li L, Chen W, Zeng X, Bai W, Xiao G. Effects of different breeds and ages of meat pigeons on quality and flavor of pigeon soup. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hao Jiang
- College of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Innovation Research Institute of Modern Agricultural Engineering Zhongkai University of Agriculture and Engineering 510225 Guangzhou China
| | - Yingying Li
- College of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Innovation Research Institute of Modern Agricultural Engineering Zhongkai University of Agriculture and Engineering 510225 Guangzhou China
| | - Liubing Li
- Department of Food Engineering, Guangdong Maoming Agriculture & Forestry Technical College 525099 Maoming China
| | - Weibo Chen
- Meizhou Jinlv Modern Agriculture Development Co., Ltd. 514500 Meizhou China
| | - Xiaofang Zeng
- College of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Innovation Research Institute of Modern Agricultural Engineering Zhongkai University of Agriculture and Engineering 510225 Guangzhou China
| | - Weidong Bai
- College of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Innovation Research Institute of Modern Agricultural Engineering Zhongkai University of Agriculture and Engineering 510225 Guangzhou China
| | - Gengsheng Xiao
- College of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Innovation Research Institute of Modern Agricultural Engineering Zhongkai University of Agriculture and Engineering 510225 Guangzhou China
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Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS. Food Chem 2022; 383:132455. [DOI: 10.1016/j.foodchem.2022.132455] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 02/10/2022] [Accepted: 02/11/2022] [Indexed: 01/17/2023]
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Baptista BG, Ribeiro M, Cardozo LF, Leal VDO, Regis B, Mafra D. Nutritional benefits of ginger for patients with non-communicable diseases. Clin Nutr ESPEN 2022; 49:1-16. [PMID: 35623800 DOI: 10.1016/j.clnesp.2022.04.017] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Accepted: 04/18/2022] [Indexed: 01/10/2023]
Abstract
Ginger (Zingiber officinale) is a famous dietary spice rich in bioactive components like gingerols, and it has been used for a long time as food and medicine. Indeed, clinical studies have confirmed the anti-inflammatory and antioxidant properties of ginger. Thus, ginger seems to be an excellent complementary nutritional strategy for non-communicable diseases (NCD) such as obesity, diabetes, cardiovascular disease and chronic kidney disease. This narrative review aims to discuss the possible effects of ginger on the mitigation of common complications such as inflammation, oxidative stress, and gut dysbiosis in NCD.
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Affiliation(s)
- Beatriz G Baptista
- Graduate Program in Medical Sciences, Federal Fluminense University, Niteroi-Rio de Janeiro, (RJ), Brazil
| | - Marcia Ribeiro
- Graduate Program in Nutrition Sciences, Fluminense Federal University (UFF), Niterói, RJ, Brazil; Graduate Program in Biological Sciences - Physiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro (RJ), Brazil
| | - Ludmila Fmf Cardozo
- Graduate Program in Cardiovascular Sciences, Fluminense Federal University (UFF), Niterói, RJ, Brazil
| | - Viviane de O Leal
- Division of Nutrition, Pedro Ernesto University Hospital, State of Rio de Janeiro University (UERJ), Rio de Janeiro, RJ, Brazil
| | - Bruna Regis
- Graduate Program in Cardiovascular Sciences, Fluminense Federal University (UFF), Niterói, RJ, Brazil
| | - Denise Mafra
- Graduate Program in Medical Sciences, Federal Fluminense University, Niteroi-Rio de Janeiro, (RJ), Brazil; Graduate Program in Nutrition Sciences, Fluminense Federal University (UFF), Niterói, RJ, Brazil; Graduate Program in Biological Sciences - Physiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro (RJ), Brazil.
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12
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Guo L, Huang L, Cheng X, Gao Y, Zhang X, Yuan X, Xue C, Chen X. Volatile Flavor Profile and Sensory Properties of Vegetable Soybean. Molecules 2022; 27:939. [PMID: 35164204 PMCID: PMC8839288 DOI: 10.3390/molecules27030939] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 01/26/2022] [Accepted: 01/26/2022] [Indexed: 11/25/2022] Open
Abstract
The volatile flavor profiles and sensory properties of different vegetable soybean varieties popularized and cultivated in China for 20, 10, and 2 years (TW292, X3, and SX6, respectively) were investigated. Nutrient composition analysis revealed that TW292 had a high soluble protein and soluble sugar content but low fat content. The total free amino acid content (15.43 mg/g) and umami free amino acid content (6.08 mg/g) of SX6 were significantly higher (p < 0.05) than those of the other varieties. An electronic tongue effectively differentiated between the umami and sweetness characteristics of the vegetable soybeans. Differences in sensory evaluation results were mainly reflected in texture and taste. A total of 41 volatile compounds were identified through HS-SPME-GC-MS, and the main flavor compounds were 1-octen-3-ol, hexanal, (Z)-2-heptenal, 2-octene, nonanal, (Z)-2-decenal, and 3,5-octadien-2-one. However, the volatile composition of different vegetable soybean varieties exhibited large variability in type and relative contents. Considerable differences in nutritional, organoleptic, and aroma characteristics were found among different varieties. The results of this study will provide a good basis for the assessment and application of the major vegetable soybean varieties grown in China.
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Affiliation(s)
- Luping Guo
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Lu Huang
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (L.H.); (X.Z.); (X.Y.); (X.C.)
| | - Xi Cheng
- Department of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China;
| | - Yuan Gao
- Department of Horticulture, Nanjing Agricultural University, Nanjing 210095, China;
| | - Xiaoyan Zhang
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (L.H.); (X.Z.); (X.Y.); (X.C.)
| | - Xingxing Yuan
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (L.H.); (X.Z.); (X.Y.); (X.C.)
| | - Chenchen Xue
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (L.H.); (X.Z.); (X.Y.); (X.C.)
| | - Xin Chen
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (L.H.); (X.Z.); (X.Y.); (X.C.)
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Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup. Foods 2021; 10:foods10122968. [PMID: 34945519 PMCID: PMC8701721 DOI: 10.3390/foods10122968] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 11/16/2021] [Accepted: 11/29/2021] [Indexed: 02/02/2023] Open
Abstract
To investigate the effect of welsh onion on taste components and sensory characteristics in porcine bone soup, the stewing condition was as follows: the material–liquid ratio (m/V) was 1:1, the stewing time was 5.0 h, and the ratio of welsh onion was 2.5%. Then, the content of taste components was measured. The content of free amino acids in porcine bone soup with welsh onion (PWS) was higher than the sum of welsh onion soup (WS) and porcine bone soup (PS); particularly, the umami amino acids increased by 35.73% compared with PS. Significant increases in four organic acids (lactic acid, pyroglutamic acid, citric acid and ascorbic acid), two 5′-nucleotides (5′-AMP and 5′-GMP) and three mineral elements (K, Ca and Mg) were observed in PWS. Compared with PS, the equivalent umami concentration (EUC) value was increased from 79.09 to 106.47 mg MSG/100 g in PWS, which was due to the high content of umami amino acids and the synergistic effect with 5′-nucleotides. The results of the sensory analysis indicated a certain enhancement of umami taste in PWS, and the sweet and salty tastes were also increased with the addition of welsh onion. The correlation analysis was consistent with the variation of the components tested above.
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