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

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.

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

“…Conversely, the sourness signal intensity of hypoxanthine was negatively correlated with its concentration. A previous study also supports our observations that the compounds had multiple taste properties and the concentration was related to its taste [14].…”

“…From Figure 5b, the addition of 5 -AMP increased the sourness scores of the 10 (0.49 g/L added), 20 (0.63 g/L added), and 60 (0.64 g/L added) wk soup by 3.91, 2.20, and 3.30 points, respectively, with 5 -AMP increasing the sourness intensity of the 10 wk soup the most. The 5 -AMP was proven to enhance not only the sourness but also the umami taste of stewed sheep tail fat in a previous study [14]. Notably, carnosine without sourness showed an effect of masking the sourness of chicken soup, and its ability to reduce sourness was positively correlated with concentration, which might be due to the amphoteric ions it contains [36].…”

“…The identification of the compound was performed using LC-QTOF-MS/MS according to the method of Huang et al with minor modifications [14]. A Nexera X2 UHPLC LC-30AD system (Shimadzu, Kyoto, Japan) coupled to a quadrupole time-of-flight mass spectrometer (X500R QTOF, SCIEX) with an electrospray ionization source (ESI) was used in this work.…”

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

“…Different amounts (0.1%, 0.2%, 0.3%, 0.4%, 0.5%, percentage of the total weight of sheep tail fat and water) of prickly ash were added with stewing sheep tail fat. Previous study reported that prickly ash could improve the flavor of meat products [ 29 ]. Lower amount of prickly ash addition could not improve the flavor of meat products; and the taste of prickly ash would cover up the taste of meat products with higher addition.…”

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

“…Most previous experiments have investigated the gene that affects sheep tail type, while few studies have explored its usage [ 3 ]. Additionally, some previous research focused on the composition of sheep tail fat, causes of tail fat deposition, and differences in tail fat among breeds or between sexes [ 4 , 5 ]. In contrast, tail fat metabolism and flavor differences associated with the use of supplements in the same basal diet have not been investigated thoroughly.…”