典型文献
Effects of thyme(Thymus vulgaris L.)addition on the volatile compounds of mutton broth during boiling
文献摘要：
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 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.
文献关键词：
中图分类号：
作者姓名：
Shasha Qi;Ping Zhan;Honglei Tian;Peng Wang;Xueping Ma;Kaixuan Li
作者机构：
School of Food Science and Technology,Shihezi University,Shihezi,Xinjiang 832000,China;College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an,Shaanxi 710119,China
文献出处：
引用格式：
[1]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)[J].食品科学与人类健康（英文）,2022(02):305-315
A类：
thyme,mutton,meaty
B类：
Effects,Thymus,vulgaris,addition,compounds,broth,during,boiling,To,investigate,effects,flavor,modification,three,samples,various,contents,S1,S2,S3,were,analyzed,compared,without,control,S0,fatty,pastoral,spicy,chosen,sensory,attributes,evaluate,Sensory,results,significantly,different,having,optimum,overall,acceptability,total,identified,by,gas,chromatography,mass,spectrometry,among,which,considered,odor,active,according,their,activity,values,Significant,changes,appeared,most,volatiles,especially,aldehydes,Free,acids,FFAs,also,them,increased,Correlation,analysis,through,partial,least,squares,regression,indicated,important,remarkably,contributed,further,confirmed,that,may,be,desirable,amount,characteristics
AB值：
0.474045
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机标中图分类号，由域田数据科技根据网络公开资料自动分析生成，仅供学习研究参考。
