ArticleFood chemistry: X2026
Integrated characterization of aroma, taste, and sensory properties of four commercial mutton soups from different regions of China.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Mutton soups from different regions of China exhibit distinct flavor characteristics, but the chemical basis of these differences remains insufficiently understood. Four commercial products from different regions in China were compared using integrated instrumental, chemical, and sensory analyses. Among 77 detected volatile compounds, 22 had estimated odor activity values greater than 1. Five lipid oxidation-associated compounds were common to all products, whereas Guoshi contained relatively high levels of several spice-associated volatiles and showed the most distinct headspace fingerprint. Multivariate analysis identified ten potential discriminant volatile compounds. Jianyang had the highest total free amino acid and 5'-nucleotide contents, reaching 2125.44 and 66.89 mg/L, respectively. It also showed the highest equivalent umami concentration (5.802 g MSG/100 mL) and received the highest taste, aroma, and overall acceptability scores. These results provide a comparative basis for understanding flavor variation among commercial mutton soups and may support their quality evaluation and flavor optimization.
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