The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis.

Yan Huang,Dandan Pu,Xiao Yang,Zhilin Hao,Yuyu Zhang

doi:10.3390/foods10112709

Abstract

This work aims to explore the contribution of prickly ash (Zanthoxylum bungeanum Maxim) on the taste perception of stewed sheep tail fat. Liquid chromatography-tandem quadrupole time of flight mass spectrometry (LC-QTOF-MS) was applied to analyze the taste-related compounds. A total of 99 compounds in different sheep tail fat samples were identified. The semi-quantitative results showed that there were differences between the samples. The partial least squares discriminant analysis (PLS-DA) model without overfitting was used to investigate the effect of prickly ash. Eleven marker compounds were predicted with a variable importance for projection > 1, fold change > 2 and p < 0.05. An additional experiment showed that guanosine 5′-monophosphate, malic acid, inosine and adenosine 5′-monophosphate could improve the umami and saltiness taste of stewed sheep tail fat.

Highlights

Sheep tail fat is an important part of the sheep with a unique flavor after heat treatment.The weight of the sheep tail fat from individual sheep varies from 3 to 8 kg
The results showed that the addition of pepper resulted in changes of the taste compounds such as amino acids, sugars, organic acids and nucleotides, which provided a new taste balance to the ham with a light overall taste that was beneficial to a group of people [8]
Yang et al analyzed the compounds in pepper through LC-MS; 15 key compounds were selected by a combination with with omics analysis technoloSgPysaanmdpmleo,smt oafktihnegmthheadovaelroawll btaitstteer irmecporgonvitei.onYathnrgesehtoalld. baynathlyezseednstohreyceovmalpuoautinodns in [20]p

Summary

Introduction

Sheep tail fat is an important part of the sheep with a unique flavor after heat treatment. The weight of the sheep tail fat from individual sheep varies from 3 to 8 kg. In northwest China, stewed sheep tail fat is an essential hotpot additive for many consumers to enhance its taste. Sheep tail fat use is limited in the food industry due to its widely unaccepted flavor [1,2]. The large backlog of sheep tail fat boosts its application in the food industry. In this case, the crucial flavor problem demands a solution

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Results