为了探明牛肉汤中主要滋味物质及不同品牌牛肉汤之间的滋味差异，选取七个品牌的牛肉汤作为研究对象，采用液相色谱、氨基酸分析仪和电子舌等测定样品中的滋味物质。结果表明：七个品牌的牛肉汤共鉴定出17种游离氨基酸和5种呈味核苷酸，主要滋味为酸味、苦味、咸味、鲜味、Kokumi和后味。不同的加工工艺导致牛肉汤中固形物、盐和水溶性蛋白含量都有着显著的影响，进而影响牛肉汤的滋味。偏最小二乘分析（PLS-DA）表明肌苷（Inosine，I）、谷氨酸（Glutamic acid，Glu）、丝氨酸（Serine，Ser）、次黄嘌呤（Hypoxanthine，HX）和苯丙氨酸（Phenylalanine，Phe）是这七种牛肉汤中主要滋味差异物质，偏最小二乘回归（PLSR）确定了影响牛肉汤口感的17种滋味物质。该研究为进一步改善牛肉汤品质和滋味定向调控提供了基础。

To explore the major flavor substances in beef soup and the flavor differences between different brands of beef soup, seven brands of beef soup were selected, and their flavor substances were determined using liquid chromatography, amino acid analyzers, and electronic tongues. Seventeen free amino acids and five flavor nucleotides were identified in seven brands of beef soup, with the main flavors being sourness, bitterness, saltiness, umami, Kokumi, and aftertaste. The contents of solids, salt, and water-soluble proteins in beef soup are influenced by the processing techniques, which in turn affects the flavor of the beef soup. The five main substances causing flavor differences are I, Glu, Ser, HX, and Phe, according to the partial least squares discriminant analysis (PLS-DA). Seventeen flavor substances affecting the texture of beef soup were determined by partial least squares regression (PLSR). The results provide a basis for further study on the directional regulation of the quality and flavor of beef soup.

安徽省重大科技专项（202003b06206020023）；安徽省现代农业工业技术体系专项基金（AHCYJSTX-05-18）