The aims of this study were to investigate the effect of stewing process on the content of taste compounds in stewing beef broth. The amino acids, 5′‐nucleotides, and organic acids in stewing beef broth were determined by HPLC. The results showed that the contents of four 5′‐nucleotides in raw beef were significantly lower than that in stewed beef broth. The addition of spices, salt, and sucrose was beneficial to promote the release of amino acid in beef broth. The highest contents of umami, sweet amino acid, and total amino acid were 907.67, 2930.11, and 5088.76 μg/g in stewed beef broth with salt addition, and 1085.10, 3367.48, and 5595.20 μg/g with sucrose addition. The contents of those in the stewed beef optimal group (s‐b‐o) were 7008.53, 34007.67, and 49282.82 μg/g, respectively, which was far higher than that with salt addition and sucrose addition. The content of total amino acid and total organic acid was significantly higher in s‐b‐o‐o than in s‐b‐o. The proper amount of blend oil was beneficial to the release of flavor substances in stewed beef broth. The EUC value of the stewed beef blank group (s‐b‐b) was 3.50 g MSG/100 g. The addition of spices could significantly increase the EUC of stewed beef broth. The TAVs of 8 compounds were more than 1 in the sample of s‐b‐o‐o, including Asp, Glu, Pro, Ala, Val, Met, Arg, and tartaric acid. These 8 compounds contribute more to the taste of stewed beef broth.

中文翻译：

---

化学分析法比较不同条件下炖牛肉汤的风味成分

这项研究的目的是研究炖煮过程对炖牛肉汤中味觉化合物含量的影响。通过HPLC测定炖牛肉汤中的氨基酸，5'核苷酸和有机酸。结果表明，生牛肉中四个5'核苷酸的含量显着低于炖牛肉汤中的含量。添加香料，盐和蔗糖有利于促进牛肉汤中氨基酸的释放。加盐的炖牛肉汤中鲜味，甜氨基酸和总氨基酸的最高含量分别为907.67、2930.11和5088.76μg/ g，加蔗糖的则为1085.10、3367.48和5595.20μg/ g。炖牛肉最佳组（s-b-o）的含量分别为7008.53、34007.67和49282.82μg/ g，远远高于添加盐和蔗糖的情况。s-b-o-o中的总氨基酸和总有机酸含量明显高于s-b-o。适量的调和油有利于炖牛肉汤中风味物质的释放。炖牛肉空白组（s-b-b）的EUC值为3.50 g MSG / 100 g。添加香料可以显着提高炖牛肉汤的EUC。s-b-o-o样品中的8种化合物的TAV均大于1，包括Asp，Glu，Pro，Ala，Val，Met，Arg和酒石酸。这8种化合物对炖牛肉汤的味道贡献更大。炖牛肉空白组（s-b-b）的EUC值为3.50 g MSG / 100 g。添加香料可以显着提高炖牛肉汤的EUC。s-b-o-o样品中的8种化合物的TAV均大于1，包括Asp，Glu，Pro，Ala，Val，Met，Arg和酒石酸。这8种化合物对炖牛肉汤的味道贡献更大。炖牛肉空白组（s-b-b）的EUC值为3.50 g MSG / 100 g。添加香料可以显着提高炖牛肉汤的EUC。s-b-o-o样品中的8种化合物的TAV均大于1，包括Asp，Glu，Pro，Ala，Val，Met，Arg和酒石酸。这8种化合物对炖牛肉汤的味道贡献更大。