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Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-01-09 , DOI: 10.1002/fsn3.1376 Linhan Wang 1 , Kaina Qiao 1 , Wen Duan 1 , Yuyu Zhang 1 , Junfei Xiao 1 , Yan Huang 1
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-01-09 , DOI: 10.1002/fsn3.1376 Linhan Wang 1 , Kaina Qiao 1 , Wen Duan 1 , Yuyu Zhang 1 , Junfei Xiao 1 , Yan Huang 1
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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：
不同条件下炖牛肉汤的味道成分化学分析比较
本研究的目的是研究炖煮过程对炖牛肉汤中呈味化合物含量的影响。采用高效液相色谱法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4个5'核苷酸的含量显着低于炖牛肉汤中的含量。香辛料、盐、蔗糖的添加有利于促进牛肉汤中氨基酸的释放。添加盐的炖牛肉汤中鲜味、甜味氨基酸和总氨基酸的含量最高分别为907.67、2930.11和5088.76 μg/g，添加蔗糖的鲜味、甜味氨基酸和总氨基酸含量分别为1085.10、3367.48和5595.20 μg/g。炖牛肉最佳组（s-b-o）的含量分别为7008.53、34007.67和49282.82 μg/g，远高于添加盐和添加蔗糖的含量。 s-b-o-o 中总氨基酸和总有机酸的含量显着高于 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。香料的添加可以显着提高炖牛肉汤的EUC。 s-b-o-o样品中8种化合物的TAV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。
更新日期：2020-01-09
中文翻译：
不同条件下炖牛肉汤的味道成分化学分析比较
本研究的目的是研究炖煮过程对炖牛肉汤中呈味化合物含量的影响。采用高效液相色谱法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4个5'核苷酸的含量显着低于炖牛肉汤中的含量。香辛料、盐、蔗糖的添加有利于促进牛肉汤中氨基酸的释放。添加盐的炖牛肉汤中鲜味、甜味氨基酸和总氨基酸的含量最高分别为907.67、2930.11和5088.76 μg/g，添加蔗糖的鲜味、甜味氨基酸和总氨基酸含量分别为1085.10、3367.48和5595.20 μg/g。炖牛肉最佳组（s-b-o）的含量分别为7008.53、34007.67和49282.82 μg/g，远高于添加盐和添加蔗糖的含量。 s-b-o-o 中总氨基酸和总有机酸的含量显着高于 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。香料的添加可以显着提高炖牛肉汤的EUC。 s-b-o-o样品中8种化合物的TAV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。
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