Abstract
To investigate the effect of welsh onion on taste components and sensory characteristics in porcine bone soup, the stewing condition was as follows: the material–liquid ratio (m/V) was 1:1, the stewing time was 5.0 h, and the ratio of welsh onion was 2.5%. Then, the content of taste components was measured. The content of free amino acids in porcine bone soup with welsh onion (PWS) was higher than the sum of welsh onion soup (WS) and porcine bone soup (PS); particularly, the umami amino acids increased by 35.73% compared with PS. Significant increases in four organic acids (lactic acid, pyroglutamic acid, citric acid and ascorbic acid), two 5′-nucleotides (5′-AMP and 5′-GMP) and three mineral elements (K, Ca and Mg) were observed in PWS. Compared with PS, the equivalent umami concentration (EUC) value was increased from 79.09 to 106.47 mg MSG/100 g in PWS, which was due to the high content of umami amino acids and the synergistic effect with 5′-nucleotides. The results of the sensory analysis indicated a certain enhancement of umami taste in PWS, and the sweet and salty tastes were also increased with the addition of welsh onion. The correlation analysis was consistent with the variation of the components tested above.
Highlights
Taste Components and SensoryPorcine bone is an economical source of flavorful amino acids, peptides, nucleotides, organic acids and other substances [1,2]
The addition of welsh onion may promote the release of free amino acids (FAAs), and this phenomenon was found in chicken soup with ginger [33]
The results indicated that the increase of citric acid and lactic acid contributed to the umami taste of porcine bone soup with the addition of welsh onion
Summary
Porcine bone is an economical source of flavorful amino acids, peptides, nucleotides, organic acids and other substances [1,2]. Most hydrophobic L-amino acids exhibit a bitter taste, such as L-Phe, L-Tyr, L-Trp, L-Leu, L-Val and L-Ile; most D-amino acids are sweet, and Gly and L-Ala have strong sweetness [17] Organic acids have their own flavor, and they may enhance other tastes. There are few studies on the effect of welsh onion on the taste and components of porcine bone soup. The current analysis of porcine bones is mostly focused on cooking techniques and the content of amino acids [3,20], and it still lacks comprehensive studies on the contribution of organic acids, nucleotides and mineral elements to the taste of the porcine bone soup. The varieties of amino acids, organic acids, nucleotides and mineral elements after adding welsh onions were explored, and the correlation between taste components and sensory characteristics was analyzed
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