Identification Of Characteristic Flavor Compounds In Tripe Soup And The Influence Factors Of Their Generation

Tripe soup is a traditional Chinese snack which is popular in the country. C urrently tripe soup is only cooking in the store with rough form and its flavor is instability. This limits the development of the tripe soup in food industry. This research mainly talks about characteristic flavor active compounds and flavor release during cooking process of tripe soup, as well as the thermal reaction process of tripe soup flavoring agent. This research has important theoretical significance and practical value for deep processing of tripe.SPME was chosen as the extraction method. The effect of extraction conditions, including fiber, extraction time and extraction temperature, on the volatiles in tripe soup was studied. The result indicated that DVB/CAR/PDMS fiber was suitable for tripe soup flavor extraction and the best extraction time and extraction temperature is 30 min and 60℃, respectively.GC-MS was used to determine the active volatile compounds of beef, beef bones, beef heart, beef lungs, tripe, beef tongue as well as onions, ginger, garlic, C hinese prickly ash, pepper, parsley. Combined with sensory evaluation, initially identified the main recipe of tripe soup include beef bones, tripe, beef heart, onion, ginger, garlic and Chinese prickly ash. Although slightly difference exists between the content of various aroma compounds within homemade tripe soup and commercial tripe soup, thanks to that the entire sensory experience are quite similar, the acceptability among customers is high. Odor activity values were used to evaluate the contribution of different volatile flavor compounds to tripe soup. The results indicated that the active flavor compounds of tripe soup were hexanal, myrcene, limonene, octanal, nonanal, decanal, linalool, 4-terpineol, α- terpineol, citral, geraniol.The flavor constitutes and sensory evaluation changes of tripe soup during cooking process were determined by instrumental and sensory analysis. The total amount of volatile increased in the first 3 h of cooking, but it decreased when it continue boiling. Only the TAV of Glutamic was greater than 1 after it was boiled 3 h, which indicated that Glutamic had large contribution to the umami of tripe soup. 28, 32, 37 vola tile compounds were detected in control boiling, traditional boiling without cover and autoclaving. The Sensory score of tripe soup boiling by autoclaving was significantly lower than others, though it had the largest number of volatile compounds. This may due to the low levels of hexanal and octanal which were produce by fat oxidation.To enhance the aroma of tripe soup, the Maillard reaction of enzymolysised beef tripe was used to process tripe soup flavoring agent. The best conditions of enzymatic hydrolysis were: the liquid ratio 1:4(w/v), enzyme quantity 6000 U/g, reaction temperature 60℃, p H7.0. Based on the sensory evaluation, the best conditions of Maillard reaction were: concentration of sugar was 10%, p H 7, reaction temperature was 110℃, and reaction time was 90 min. The results showed that the tripe soup flavoring agent which was produce by the enzyme solution hydrolysis of 4 h had the best flavor.