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

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), and 1.50% (S3) were analyzed and compared, without thyme as control (0.00%, S0). The meaty, fatt...

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Autores principales:	Shasha Qi, Ping Zhan, Honglei Tian, Peng Wang, Xueping Ma, Kaixuan Li
Formato:	article
Lenguaje:	EN
Publicado:	KeAi Communications Co., Ltd. 2022
Materias:	Mutton broth Thyme Volatile compounds Free fatty acids GC-MS PLSR Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/597c249951634c8ebe66e1ffc305bd48
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spelling	oai:doaj.org-article:597c249951634c8ebe66e1ffc305bd482021-11-28T04:32:17ZEffects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling2213-453010.1016/j.fshw.2021.11.025https://doaj.org/article/597c249951634c8ebe66e1ffc305bd482022-03-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2213453021001221https://doaj.org/toc/2213-4530To 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), and 1.50% (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 which 19 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 (PLSR) 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.Shasha QiPing ZhanHonglei TianPeng WangXueping MaKaixuan LiKeAi Communications Co., Ltd.articleMutton brothThymeVolatile compoundsFree fatty acidsGC-MSPLSRNutrition. Foods and food supplyTX341-641ENFood Science and Human Wellness, Vol 11, Iss 2, Pp 305-315 (2022)
institution	DOAJ
collection	DOAJ
language	EN
topic	Mutton broth Thyme Volatile compounds Free fatty acids GC-MS PLSR Nutrition. Foods and food supply TX341-641
spellingShingle	Mutton broth Thyme Volatile compounds Free fatty acids GC-MS PLSR Nutrition. Foods and food supply TX341-641 Shasha Qi Ping Zhan Honglei Tian Peng Wang Xueping Ma Kaixuan Li Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling
description	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), and 1.50% (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 which 19 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 (PLSR) 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.
format	article
author	Shasha Qi Ping Zhan Honglei Tian Peng Wang Xueping Ma Kaixuan Li
author_facet	Shasha Qi Ping Zhan Honglei Tian Peng Wang Xueping Ma Kaixuan Li
author_sort	Shasha Qi
title	Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling
title_short	Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling
title_full	Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling
title_fullStr	Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling
title_full_unstemmed	Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling
title_sort	effects of thyme (thymus vulgaris l.) addition on the volatile compounds of mutton broth during boiling
publisher	KeAi Communications Co., Ltd.
publishDate	2022
url	https://doaj.org/article/597c249951634c8ebe66e1ffc305bd48
work_keys_str_mv	AT shashaqi effectsofthymethymusvulgarisladditiononthevolatilecompoundsofmuttonbrothduringboiling AT pingzhan effectsofthymethymusvulgarisladditiononthevolatilecompoundsofmuttonbrothduringboiling AT hongleitian effectsofthymethymusvulgarisladditiononthevolatilecompoundsofmuttonbrothduringboiling AT pengwang effectsofthymethymusvulgarisladditiononthevolatilecompoundsofmuttonbrothduringboiling AT xuepingma effectsofthymethymusvulgarisladditiononthevolatilecompoundsofmuttonbrothduringboiling AT kaixuanli effectsofthymethymusvulgarisladditiononthevolatilecompoundsofmuttonbrothduringboiling
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Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling

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