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

作     者：Shasha Qi Ping Zhan Honglei Tian Peng Wang Xueping Ma Kaixuan Li Shasha Qi;Ping Zhan;Honglei Tian;Peng Wang;Xueping Ma;Kaixuan Li

作者机构：School of Food Science and TechnologyShihezi UniversityShiheziXinjiang 832000China College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi’anShaanxi 710119China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2022年第11卷第2期

页      面：305-315页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083203[工学-农产品加工及贮藏工程] 

基　　金：supported by the National key research and development program(grant number 2016YFD0400705) 

主　　题：Mutton broth Thyme Volatile compounds Free fatty acids GC-MS PLSR 

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),and1.50%(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 *** results were significantly different(P0.001),with S2 having the optimum overall acceptability.A total of 99 volatile compounds were identified by gas chromatography-mass spectrometry,among which19 compounds were considered as the odor-active compounds according to their odor activity *** changes(P0.05)appeared in most volatiles in S0 with thyme addition,especially *** fatty acids(FFAs)were also identified,and all of them significantly increased with increased thyme(P0.05).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.