Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup.
Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup.
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大葱对猪骨汤呈味成分及感官特性的影响。
DOI：
10.3390/foods10122968
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发表时间：
2021-12-02
期刊：
影响因子：
--
通讯作者：
Sun B
中科院分区：
文献类型：
--
作者：
Liang L;Zhou C;Zhang Y;Sun B
为研究大葱对猪骨汤呈味成分及感官特性的影响，确定了大葱的最佳炖煮工艺条件为：料液比（m/V）为1：1，炖煮时间为5.0h，大葱添加量为2.5%。然后，测定呈味成分的含量。洋葱猪骨汤中游离氨基酸含量高于洋葱猪骨汤和洋葱猪骨汤之和，其中鲜味氨基酸含量比洋葱猪骨汤高35.73%。PWS中四种有机酸（乳酸、焦谷氨酸、柠檬酸和抗坏血酸）、两种5 '-核苷酸（5'-AMP和5 '-GMP）和三种矿物元素（K、Ca和Mg）显着增加。与PS相比，PWS的等效鲜味浓度（EUC）由79.09 mg MSG/100 g提高到106.47 mg MSG/100 g，这主要是由于PWS中鲜味氨基酸含量高以及与5′-核苷酸的协同作用。感官分析结果表明，加入大葱后，鲜甜风味有一定程度的增强，甜咸风味也有所增加。相关性分析与上述检测组分的变异一致。
To investigate the effect of welsh onion on taste components and sensory characteristics in porcine bone soup, the stewing condition was as follows: the material–liquid ratio (m/V) was 1:1, the stewing time was 5.0 h, and the ratio of welsh onion was 2.5%. Then, the content of taste components was measured. The content of free amino acids in porcine bone soup with welsh onion (PWS) was higher than the sum of welsh onion soup (WS) and porcine bone soup (PS); particularly, the umami amino acids increased by 35.73% compared with PS. Significant increases in four organic acids (lactic acid, pyroglutamic acid, citric acid and ascorbic acid), two 5′-nucleotides (5′-AMP and 5′-GMP) and three mineral elements (K, Ca and Mg) were observed in PWS. Compared with PS, the equivalent umami concentration (EUC) value was increased from 79.09 to 106.47 mg MSG/100 g in PWS, which was due to the high content of umami amino acids and the synergistic effect with 5′-nucleotides. The results of the sensory analysis indicated a certain enhancement of umami taste in PWS, and the sweet and salty tastes were also increased with the addition of welsh onion. The correlation analysis was consistent with the variation of the components tested above.
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