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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Tsinghua University Press
2022-03-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021001221 |
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| 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 |
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| 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 |
| id | doaj-art-597c249951634c8ebe66e1ffc305bd48 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2022-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-597c249951634c8ebe66e1ffc305bd482025-02-03T04:07:26ZengTsinghua University PressFood Science and Human Wellness2213-45302022-03-01112305315Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boilingShasha Qi0Ping Zhan1Honglei Tian2Peng Wang3Xueping Ma4Kaixuan Li5School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, ChinaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, China; Corresponding author at: College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, ChinaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, China; Corresponding author at: College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, ChinaCollege of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi 710119, ChinaSchool of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, ChinaSchool of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, ChinaTo 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.http://www.sciencedirect.com/science/article/pii/S2213453021001221Mutton brothThymeVolatile compoundsFree fatty acidsGC-MSPLSR |
| spellingShingle | 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 Food Science and Human Wellness Mutton broth Thyme Volatile compounds Free fatty acids GC-MS PLSR |
| title | 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_short | 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 |
| topic | Mutton broth Thyme Volatile compounds Free fatty acids GC-MS PLSR |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021001221 |
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