Effects of Different Ingredients on the Flavor Formation of Luosi Soup
In order to investigate the effects of different ingredients such as Luosi meat, pork bones, chicken skeleton and spices on the flavor formation of Luosi soup, the physio-chemical characteristics and flavor components of Luosi soup were determined using spectroscopic techniques, gas chromatography (...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080166 |
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| author | Chunyou LIU Jing QIU Shujun WANG Chaomin YIN Hua LIN Xian'e REN Xiangyi TANG Yongchun HUANG |
| author_facet | Chunyou LIU Jing QIU Shujun WANG Chaomin YIN Hua LIN Xian'e REN Xiangyi TANG Yongchun HUANG |
| author_sort | Chunyou LIU |
| collection | DOAJ |
| description | In order to investigate the effects of different ingredients such as Luosi meat, pork bones, chicken skeleton and spices on the flavor formation of Luosi soup, the physio-chemical characteristics and flavor components of Luosi soup were determined using spectroscopic techniques, gas chromatography (GC), high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). The results showed that the different ingredients had a significant effect on the water-soluble protein content, average particle size and polydispersity index of Luosi soup, but the different ingredients had no significant effect on the Zeta potential of Luosi soup. The results of GC showed that pig bone and chicken skeleton were the main sources of oleic, linoleic, palmitic acid and palmitoleic acids in Luosi soup. The results of GC-MS indicated that a total of 35 volatile flavor compounds, including 10 aldehydes, 4 alcohols, 11 olefins, 1 alkane, 2 ketones, 2 esters, 2 ethers and 3 phenols, were identified in Luosi soup. The aroma activity values indicated that anethole, estragole, eucalyptol and nonanal were the key volatile compounds in Luosi soup, among which the anethole and eucalyptol were derived from spices, while nonanal was originated from Luosi meat, pork bones and chicken skeleton, and these volatile compounds conferred sweet, anise, fatty and citrusy flavor to the Luosi soup. The results of amino acid analysis showed that free amino acids, including glutamic acid, aspartic acid, glycine and alanine, were the important flavor amino acids in Luosi soup, and 5'-GMP, 5'-AMP and 5'-IMP, were the main umami nucleotides, these flavor amino acids and nucleotides together conferred sweet and umami taste characteristics to Luosi soup, and these flavor compounds mainly originated from Luosi meat, pork bones and chicken skeleton. In conclusion, animal-based meat ingredients and plant-based spices together constituted the characteristic aroma and taste of Luosi soup. |
| format | Article |
| id | doaj-art-41da4ed6d97b42baaf8395cf7a400bb4 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-08-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-41da4ed6d97b42baaf8395cf7a400bb42025-08-20T04:03:21ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-08-01461510311410.13386/j.issn1002-0306.20240801662024080166-15Effects of Different Ingredients on the Flavor Formation of Luosi SoupChunyou LIU0Jing QIU1Shujun WANG2Chaomin YIN3Hua LIN4Xian'e REN5Xiangyi TANG6Yongchun HUANG7Schools of Biological and Chemical Engineering, Guangxi University of Science and Technology, Engineering Technology Research Center of Liuzhou Luosifen of Guangxi, Liuzhou 545006, ChinaSchools of Biological and Chemical Engineering, Guangxi University of Science and Technology, Engineering Technology Research Center of Liuzhou Luosifen of Guangxi, Liuzhou 545006, ChinaSchools of Biological and Chemical Engineering, Guangxi University of Science and Technology, Engineering Technology Research Center of Liuzhou Luosifen of Guangxi, Liuzhou 545006, ChinaInstitute of Agro-products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430072, ChinaSchools of Biological and Chemical Engineering, Guangxi University of Science and Technology, Engineering Technology Research Center of Liuzhou Luosifen of Guangxi, Liuzhou 545006, ChinaSchools of Biological and Chemical Engineering, Guangxi University of Science and Technology, Engineering Technology Research Center of Liuzhou Luosifen of Guangxi, Liuzhou 545006, ChinaSchools of Biological and Chemical Engineering, Guangxi University of Science and Technology, Engineering Technology Research Center of Liuzhou Luosifen of Guangxi, Liuzhou 545006, ChinaSchools of Biological and Chemical Engineering, Guangxi University of Science and Technology, Engineering Technology Research Center of Liuzhou Luosifen of Guangxi, Liuzhou 545006, ChinaIn order to investigate the effects of different ingredients such as Luosi meat, pork bones, chicken skeleton and spices on the flavor formation of Luosi soup, the physio-chemical characteristics and flavor components of Luosi soup were determined using spectroscopic techniques, gas chromatography (GC), high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). The results showed that the different ingredients had a significant effect on the water-soluble protein content, average particle size and polydispersity index of Luosi soup, but the different ingredients had no significant effect on the Zeta potential of Luosi soup. The results of GC showed that pig bone and chicken skeleton were the main sources of oleic, linoleic, palmitic acid and palmitoleic acids in Luosi soup. The results of GC-MS indicated that a total of 35 volatile flavor compounds, including 10 aldehydes, 4 alcohols, 11 olefins, 1 alkane, 2 ketones, 2 esters, 2 ethers and 3 phenols, were identified in Luosi soup. The aroma activity values indicated that anethole, estragole, eucalyptol and nonanal were the key volatile compounds in Luosi soup, among which the anethole and eucalyptol were derived from spices, while nonanal was originated from Luosi meat, pork bones and chicken skeleton, and these volatile compounds conferred sweet, anise, fatty and citrusy flavor to the Luosi soup. The results of amino acid analysis showed that free amino acids, including glutamic acid, aspartic acid, glycine and alanine, were the important flavor amino acids in Luosi soup, and 5'-GMP, 5'-AMP and 5'-IMP, were the main umami nucleotides, these flavor amino acids and nucleotides together conferred sweet and umami taste characteristics to Luosi soup, and these flavor compounds mainly originated from Luosi meat, pork bones and chicken skeleton. In conclusion, animal-based meat ingredients and plant-based spices together constituted the characteristic aroma and taste of Luosi soup.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080166luosi soupingredientsvolatile flavor compoundstaste compoundsgas chromatography-mass spectrometry |
| spellingShingle | Chunyou LIU Jing QIU Shujun WANG Chaomin YIN Hua LIN Xian'e REN Xiangyi TANG Yongchun HUANG Effects of Different Ingredients on the Flavor Formation of Luosi Soup Shipin gongye ke-ji luosi soup ingredients volatile flavor compounds taste compounds gas chromatography-mass spectrometry |
| title | Effects of Different Ingredients on the Flavor Formation of Luosi Soup |
| title_full | Effects of Different Ingredients on the Flavor Formation of Luosi Soup |
| title_fullStr | Effects of Different Ingredients on the Flavor Formation of Luosi Soup |
| title_full_unstemmed | Effects of Different Ingredients on the Flavor Formation of Luosi Soup |
| title_short | Effects of Different Ingredients on the Flavor Formation of Luosi Soup |
| title_sort | effects of different ingredients on the flavor formation of luosi soup |
| topic | luosi soup ingredients volatile flavor compounds taste compounds gas chromatography-mass spectrometry |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080166 |
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