Effect of Epicatechin on the Nutrient Content and Volatile Flavor Compounds of Beef Soup during Stewing

doi:10.7506/spkx1002-6630-20200305-070

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (16): 125-132.doi: 10.7506/spkx1002-6630-20200305-070

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Effect of Epicatechin on the Nutrient Content and Volatile Flavor Compounds of Beef Soup during Stewing

LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu

(1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;3. School of Biological Sciences, The University of Hong Kong, Hong Kong 999077, China)

Published:2021-08-27

Abstract

Abstract: The effect of epicatechin on the nutrient content and volatile flavor compounds of beef soup during stewing was investigated by routine chemical analysis, electronic nose and gas chromatography-mass spectrometry (GC-MS). It was found that epicatechin decreased the contents of total sugar and methionine, increased the contents of solids and unsaturated fatty acids in beef soup. The electronic nose results showed that epicatechin distinctively affected the odor profile of beef soup. A total of 21 volatile compounds were identified in beef soup samples with and without the addition of epicatechin. Compared with the control group, epicatechin increased the content of 2,4-di-tert-butylphenol, but decreased the content of hexanal, nonanal, dibutyl phthalate and hexadecane as well as the total contents of aldehyde and ester. The results from this study provide a theoretical basis for the application of epicatechin or epicatechin-rich spices in meat soup products.

Key words: beef soup; epicatechin; nutrient content; odor profile; volatile flavor components

CLC Number:

TS251.5

LI Yunlong, ZHAO Yueliang, FAN Daming, WANG Mingfu. Effect of Epicatechin on the Nutrient Content and Volatile Flavor Compounds of Beef Soup during Stewing[J]. FOOD SCIENCE, 2021, 42(16): 125-132.

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Effect of Epicatechin on the Nutrient Content and Volatile Flavor Compounds of Beef Soup during Stewing

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