Profile Analysis of Tastant Compounds Contributed by Spices to Stewed Beef
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Abstract:
To identify the tastant compounds contributed by 13 commonly used spices to stewed beef products, reveal the effects of these spices on the taste of stewed beef, and provide technical data supporting the scientific formulation of spices to best preserve stewed beef and optimize its taste, this research analyzed 13 spices, including Chinese pepper, clove, and licorice using beef shanks. An electronic tongue (E-tongue) was applied to record the impacts on taste of cooking stewed beef with each spice. High-efficiency liquid ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS/MS) was conducted to identify taste compounds in spice mixture extracts and cooking sauce extracts when stewed beef is cooked with spice mixtures and brine. The taste compounds that each spice contributes to stewed beef have been identified and quantitated. The E-tongue results reveal that licorice, cinnamon, star anise, chili pepper, and cloves contribute most prominently to sweetness; cumin can, to some degree, enhance savoriness; angelica dahurica, grass fruit, and bay leaf exert obvious effects on bitterness. The UPLC-MS/MS results suggest that the spices impart 22 classes of non-volatile compound to stewed beef, among which 8 compounds are associated with distinct tastes. Neohesperidin, glycyrrhizin, and acetophenone impart a sweet taste; naringin, isoquercitrin, hesperetin, chuantong, and astragalin impart a bitter taste. In short, spices can impart different tastes to stewed beef, including sweetness, savoriness, and bitterness. The effects of different spices on the taste of stewed beef vary. The taste compounds that spice mixtures impart to stewed beef are mainly flavonoids, including neohesperidin, glycyrrhizin and isoquercitrin.
