Effects of thyme(Thymus vulgaris L.)addition on the volatile compounds of mutton broth during boiling  

作　　者：Shasha Qi Ping Zhan Honglei Tian Peng Wang Xueping Ma Kaixuan Li 

机构地区：[1]School of Food Science and Technology,Shihezi University,Shihezi,Xinjiang 832000,China [2]College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an,Shaanxi 710119,China

出　　处：《Food Science and Human Wellness》2022年第2期305-315,共11页食品科学与人类健康（英文）

基　　金：supported by the National key research and development program(grant number 2016YFD0400705)。

摘　　要：To investigate the effects of thyme(Thymus vulgaris L.)addition on the flavor modification of mutton broth during boiling,three mutton-broth samples with various thyme contents 0.06%(S1),0.30%(S2),and1.50%(S3)were analyzed and compared,without thyme as control(0.00%,S0).The meaty,fatty,pastoral flavor and spicy were chosen as sensory attributes to evaluate the flavor of the mutton-broth samples.Sensory results were significantly different(P<0.001),with S2 having the optimum overall acceptability.A total of 99 volatile compounds were identified by gas chromatography-mass spectrometry,among which19 compounds were considered as the odor-active compounds according to their odor activity values.Significant changes(P<0.05)appeared in most volatiles in S0 with thyme addition,especially aldehydes.Free fatty acids(FFAs)were also identified,and all of them significantly increased with increased thyme(P<0.05).Correlation analysis of odor-active compounds,FFAs,and sensory attributes through partial least squares regression indicated the important volatiles and FFAs remarkably contributed to the mutton broth samples,and further confirmed that the 0.30%of thyme may be a desirable addition amount for the sensory characteristics of mutton broth.

关 键 词：Mutton broth THYME Volatile compounds Free fatty acids GC-MS PLSR 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]