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

Overview

Journal Foods

Specialty Biotechnology

Date 2021 Nov 27

PMID 34828990

Citations 3

Authors

Yan Huang

Dandan Pu

Zhilin Hao

Xiao Yang

Yuyu Zhang

Affiliations

Soon will be listed here.

Abstract

This work aims to explore the contribution of prickly ash ( 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 < 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.

Citing Articles

Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach.

Zhang L, Liang L, Qiao K, Pu D, Sun B, Zhou X Foods. 2023; 12(3).

PMID: 36766202 PMC: 9914887. DOI: 10.3390/foods12030674.

Impact of Feeding Probiotics on Blood Parameters, Tail Fat Metabolites, and Volatile Flavor Components of Sunit Sheep.

Liu T, Zhang T, Zhang Y, Yang L, Duan Y, Su L Foods. 2022; 11(17).

PMID: 36076827 PMC: 9455658. DOI: 10.3390/foods11172644.

Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash.

Huang Y, Pu D, Hao Z, Liang L, Zhao J, Tang Y Foods. 2022; 11(7).

PMID: 35406983 PMC: 8997404. DOI: 10.3390/foods11070896.

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