Effect of different cooking water on flavor characteristics of mutton soup

Abstract The mutton flavor is affected by cooking water significantly, and the flavor of mutton is delicious and widely loved by consumers through an extremely simple processing in northwest China, such as Inner Mongolia, Ningxia, and Xinjiang. The flavor shows obvious changes if get out of these ar...

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Autores principales:	Bing Zhao, Baoguo Sun, Shouwei Wang, Yuyu Zhang, Mingwu Zang, Wang Le, Hui Wang, Qianrong Wu
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	aroma meat soup metal ions taste water Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/42d9264f513145f9942797e4c06ebd0b
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spelling	oai:doaj.org-article:42d9264f513145f9942797e4c06ebd0b2021-11-04T13:06:43ZEffect of different cooking water on flavor characteristics of mutton soup2048-717710.1002/fsn3.2546https://doaj.org/article/42d9264f513145f9942797e4c06ebd0b2021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2546https://doaj.org/toc/2048-7177Abstract The mutton flavor is affected by cooking water significantly, and the flavor of mutton is delicious and widely loved by consumers through an extremely simple processing in northwest China, such as Inner Mongolia, Ningxia, and Xinjiang. The flavor shows obvious changes if get out of these areas even use the same raw meat, which may be caused by different cooking water. To determine whether and how the cooking water affect the mutton soup flavor, the elements in water, the flavor was studied by inductively coupled plasma mass spectrometry (ICP‐MS), amino acid analyzer, and thermal desorption (TDS)–gas chromatography–mass spectrometry (GC‐MS). Specifically, three water samples from different sources, Ningxia (NXW), Beijing (BJW), and ultrapure water from the laboratory (PUW), were used for cooking with Tan sheep's ribs to get different mutton soups. The inductively coupled plasma mass spectrometry (ICP‐MS) results showed that the elements and the concentration of solutes in different water sources were significantly different. The NXW batch had the highest Na, Mg, K, and Sr concentrations, and Na in NXW water reached to 50.60 mg/L, which existed as Na+, significantly (p < .05) higher than BJW (8.63 mg/L) and PUW, which were important to the flavor of mutton soup. The PUW batch had the highest content of free amino acids, and the content of glutamic acid (Glu) reached to 17.89 μg/mL. The NXW batch had the highest content of taste nucleotides, and the content of 5´‐IMP reached to 68.68 μg/ml. The volatiles of the three batches had significant differences, and only 40 volatiles were detected in all batches. Further flavor studies using electronic nose and electronic tongue showed significant differences in overall aroma and overall taste, especially bitterness, saltiness, and astringency. The results could provide a basis for improving the flavor quality for the mutton soup.Bing ZhaoBaoguo SunShouwei WangYuyu ZhangMingwu ZangWang LeHui WangQianrong WuWileyarticlearomameat soupmetal ionstastewaterNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 6047-6059 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	aroma meat soup metal ions taste water Nutrition. Foods and food supply TX341-641
spellingShingle	aroma meat soup metal ions taste water Nutrition. Foods and food supply TX341-641 Bing Zhao Baoguo Sun Shouwei Wang Yuyu Zhang Mingwu Zang Wang Le Hui Wang Qianrong Wu Effect of different cooking water on flavor characteristics of mutton soup
description	Abstract The mutton flavor is affected by cooking water significantly, and the flavor of mutton is delicious and widely loved by consumers through an extremely simple processing in northwest China, such as Inner Mongolia, Ningxia, and Xinjiang. The flavor shows obvious changes if get out of these areas even use the same raw meat, which may be caused by different cooking water. To determine whether and how the cooking water affect the mutton soup flavor, the elements in water, the flavor was studied by inductively coupled plasma mass spectrometry (ICP‐MS), amino acid analyzer, and thermal desorption (TDS)–gas chromatography–mass spectrometry (GC‐MS). Specifically, three water samples from different sources, Ningxia (NXW), Beijing (BJW), and ultrapure water from the laboratory (PUW), were used for cooking with Tan sheep's ribs to get different mutton soups. The inductively coupled plasma mass spectrometry (ICP‐MS) results showed that the elements and the concentration of solutes in different water sources were significantly different. The NXW batch had the highest Na, Mg, K, and Sr concentrations, and Na in NXW water reached to 50.60 mg/L, which existed as Na+, significantly (p < .05) higher than BJW (8.63 mg/L) and PUW, which were important to the flavor of mutton soup. The PUW batch had the highest content of free amino acids, and the content of glutamic acid (Glu) reached to 17.89 μg/mL. The NXW batch had the highest content of taste nucleotides, and the content of 5´‐IMP reached to 68.68 μg/ml. The volatiles of the three batches had significant differences, and only 40 volatiles were detected in all batches. Further flavor studies using electronic nose and electronic tongue showed significant differences in overall aroma and overall taste, especially bitterness, saltiness, and astringency. The results could provide a basis for improving the flavor quality for the mutton soup.
format	article
author	Bing Zhao Baoguo Sun Shouwei Wang Yuyu Zhang Mingwu Zang Wang Le Hui Wang Qianrong Wu
author_facet	Bing Zhao Baoguo Sun Shouwei Wang Yuyu Zhang Mingwu Zang Wang Le Hui Wang Qianrong Wu
author_sort	Bing Zhao
title	Effect of different cooking water on flavor characteristics of mutton soup
title_short	Effect of different cooking water on flavor characteristics of mutton soup
title_full	Effect of different cooking water on flavor characteristics of mutton soup
title_fullStr	Effect of different cooking water on flavor characteristics of mutton soup
title_full_unstemmed	Effect of different cooking water on flavor characteristics of mutton soup
title_sort	effect of different cooking water on flavor characteristics of mutton soup
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/42d9264f513145f9942797e4c06ebd0b
work_keys_str_mv	AT bingzhao effectofdifferentcookingwateronflavorcharacteristicsofmuttonsoup AT baoguosun effectofdifferentcookingwateronflavorcharacteristicsofmuttonsoup AT shouweiwang effectofdifferentcookingwateronflavorcharacteristicsofmuttonsoup AT yuyuzhang effectofdifferentcookingwateronflavorcharacteristicsofmuttonsoup AT mingwuzang effectofdifferentcookingwateronflavorcharacteristicsofmuttonsoup AT wangle effectofdifferentcookingwateronflavorcharacteristicsofmuttonsoup AT huiwang effectofdifferentcookingwateronflavorcharacteristicsofmuttonsoup AT qianrongwu effectofdifferentcookingwateronflavorcharacteristicsofmuttonsoup
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Effect of different cooking water on flavor characteristics of mutton soup

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