Zhu Qiuyu, Zhang Lili, Sun Xingming, Sun Baoguo, Zhang Yuyu
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China.
Beijing Life Science Academy, Beijing 102209, China.
Foods. 2025 Apr 21;14(8):1425. doi: 10.3390/foods14081425.
Dried shrimp is a popular dietary ingredient that is often included in appetizer soups, stir-fry dishes, or other stews to improve the umami taste. The effects of adding dried shrimp on the sensory characteristics and taste components of sheep bone soup were investigated through sensory evaluation and untargeted approaches. The results of the single-factor and orthogonal experiments showed that the flavor qualities of sheep bone soup were optimal under the following conditions: 30% dried shrimp added, a 1:4.5 material-water ratio, and 2.7 h of stewing time. Sensory analysis showed a significant increase in the aroma, umami, kokumi, and texture intensity of the optimized sheep bone soup with dried shrimp. The untargeted approach combined with multivariate statistical analysis showed that compounds with a sweet taste (Lys and Ser), a umami taste and umami enhancement (Ala-Leu, Glu-Pro, Glu-Glu, Asp-Phe, pyroglutamic acid, and cinnamic acid), a bitter taste (Gly-Leu, Leu-Leu, Ile-Lys, and taurine), a kokumi taste (γ-Glu-Met, γ-Glu-Leu, γ-Glu-Ile, N-acetylmethionine, and N-acetylphenylalanine), a sour taste (malic acid), and a popcorn-like aroma (2-acetylthiazole) contributed significantly to the flavor enhancement of sheep bone soup. In addition, the contribution of Ac-Ser-Asp-Lys-Pro could not be ignored. These results contribute to a better understanding and improvement of the flavor qualities of sheep bone soup.
虾米是一种受欢迎的食材，常用于开胃汤、炒菜或其他炖菜中，以提升鲜味。通过感官评价和非靶向方法，研究了添加虾米对羊骨汤感官特性和风味成分的影响。单因素试验和正交试验结果表明，在以下条件下羊骨汤的风味最佳：添加30%的虾米、料水比为1:4.5、炖煮时间为2.7小时。感官分析表明，优化后的含虾米羊骨汤的香气、鲜味、醇厚味和质地强度显著增加。非靶向方法结合多元统计分析表明，具有甜味的化合物（赖氨酸和丝氨酸）、鲜味和鲜味增强剂（丙氨酸-亮氨酸、谷氨酸-脯氨酸、谷氨酸-谷氨酸、天冬氨酸-苯丙氨酸、焦谷氨酸和肉桂酸）、苦味化合物（甘氨酸-亮氨酸、亮氨酸-亮氨酸、异亮氨酸-赖氨酸和牛磺酸）、醇厚味化合物（γ-谷氨酰-蛋氨酸、γ-谷氨酰-亮氨酸、γ-谷氨酰-异亮氨酸、N-乙酰甲硫氨酸和N-乙酰苯丙氨酸）、酸味化合物（苹果酸）和类似爆米花香气的化合物（2-乙酰噻唑）对羊骨汤风味增强有显著贡献。此外，Ac-Ser-Asp-Lys-Pro的贡献也不容忽视。这些结果有助于更好地理解和改善羊骨汤的风味品质。
