Comparison of Water-soluble Flavor Compounds in Beef Soup of Different Brands Based on Multivariate Statistical Analysis
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Abstract:
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.
