ArticleFoods (Basel, Switzerland)2022
Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed.
- Integrated characterization of aroma, taste, and sensory properties of four commercial mutton soups from different regions of China.Food chemistry: X · 2026Article
- Novel dual-taste umami and salty peptides from goat whey: Mechanism and interaction with taste receptors.Food chemistry: X · 2026Article
- Enhancing the flavor profiles of sheep bone soup by supplementing four shellfish species: A cross-species flavor synergy.NPJ science of food · 2025Article
- Spice-induced quality enhancement in rabbit meat: A study based on data mining and analytical characterization.Food chemistry: X · 2025Article
- Effects of Crushing, Vacuum Nano-Collision, and Steam Explosion on the Flavor and Physical Properties of Solid Spices.Foods (Basel, Switzerland) · 2025Article
- Analyzing the Effect of Dried Shrimp on the Flavor of Sheep Bone Soup Through Sensory Evaluation Combined with Untargeted Approaches.Foods (Basel, Switzerland) · 2025Article
- Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates.Foods (Basel, Switzerland) · 2025Article
- Unraveling the influence of boiling time on aroma generation inFood chemistry: X · 2024Article
- High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage.Frontiers in nutrition · 2022Article
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7 authors.
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Abstract
Sheep tail fat and prickly ash play an important role in improving the umami taste of mutton soup. In this work, the effects of prickly ash on key taste compounds in stewed sheep tail fat soup were investigated. Results showed that the taste intensity of sheep tail fat soup cooked with 0.2% prickly ash increased significantly. The concentration of organic acids and free amino acids in sheep tail fat soup significantly increased with the addition of prickly ash. The concentration of succinic acid (2.637 to 4.580 mg/g) and Thr (2.558 to 12.466 mg/g) increased the most among organic acids and amino acids, respectively. Spearman’s correlation analysis elucidated that seven taste compounds were positively correlated (correlation coefficient > 0.7) with the overall taste intensity of the soup sample including Thr, Asp, oxalic acid, lactic acid, citric acid, succinic acid, and ascorbic acid. Additional experiments and quantitative descriptive analysis further confirmed that Asp, lactic acid and citric acid were the key taste compounds to improve saltiness and umami taste in sheep tail fat soup with prickly ash.
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