现代食品科技2024，Vol.40Issue(3)：272-280,9.DOI:10.13982/j.mfst.1673-9078.2024.3.0238
基于多元统计分析不同品牌牛肉汤的水溶性滋味物质差异对比
Comparison of Water-soluble Flavor Compounds in Beef Soup of Different Brands Based on Multivariate Statistical Analysis
摘要
Abstract
To explore the major flavor substances in beef soup and the flavor differences between different brands of beef soup,seven brands of beef soup were selected,and their flavor substances were determined using liquid chromatography,amino acid analyzers,and electronic tongues.Seventeen free amino acids and five flavor nucleotides were identified in seven brands of beef soup,with the main flavors being sourness,bitterness,saltiness,umami,Kokumi,and aftertaste.The contents of solids,salt,and water-soluble proteins in beef soup are influenced by the processing techniques,which in turn affects the flavor of the beef soup.The five main substances causing flavor differences are I,Glu,Ser,HX,and Phe,according to the partial least squares discriminant analysis(PLS-DA).Seventeen flavor substances affecting the texture of beef soup were determined by partial least squares regression(PLSR).The results provide a basis for further study on the directional regulation of the quality and flavor of beef soup.关键词
牛肉汤/滋味特征/电子舌/感官评价/多元统计分析Key words
beef soup/flavor characteristics/electronic tongue/sensory evaluation/multivariate statistical analysis引用本文复制引用
王琳,韩森森,李聪,蔡克周,周辉,徐宝才..基于多元统计分析不同品牌牛肉汤的水溶性滋味物质差异对比[J].现代食品科技,2024,40(3):272-280,9.基金项目
安徽省重大科技专项(202003b06206020023) （202003b06206020023）
安徽省现代农业工业技术体系专项基金(AHCYJSTX-05-18) （AHCYJSTX-05-18）
