Food and Fermentation Industries >

2025 , Vol. 51 >Issue 24: 331 - 341

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043108

Flavor changes of Gushi goose soup during cooking process based on headspace-solid phase microextraction-gas chromatography-mass spectrometry combined with electronic sensory analysis

  • FU Saiya ,
  • LEI Mengmeng ,
  • ZHANG Xiao ,
  • BAI Yang ,
  • HUANG Zhongmin ,
  • PAN Zhili
Expand
  • 1(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
    2(Nation R&D Center for Frozen Rice& Wheat Produces Processing Technology, Zhengzhou 450002, China)
    3(Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China)
    4(Henan Heshenghe Food Co.Ltd., Xinxiang 453500, China)
    5(Synear Food (Henan) Co.Ltd., Zhengzhou 450011, China)

Received date: 2025-04-23

  Revised date: 2025-07-02

  Online published: 2026-01-12

Fold

Abstract

To reveal the variation patterns of flavor characteristics of Gushi goose soup during the boiling process, the changes in soluble solids, proteins, and oligopeptides in the goose soup were detected at the boiling times of 30, 60, 90, and 120 minutes.Additionally, an electronic nose, an electronic tongue, and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were employed to analyze the volatile flavor substances in the goose soup.The relative odor activity value (ROAV) was used to screen the key flavor substances.Combined with orthogonal partial least squares-discriminant analysis (OPLS-DA) and sensory evaluation, a multi-dimensional aroma quality evaluation model was constructed to conduct a comprehensive analysis of the flavor of goose soup.Results showed that soluble solids, proteins, and oligopeptides significantly increased with the extension of boiling time (P<0.05).The electronic nose and electronic tongue technologies can effectively identify the flavor and taste differences of goose soup with different cooking durations.Through GC-MS analysis, a total of 76 volatile substances were identified.Among them, 59, 64, 61, and 60 volatile substances were detected in the goose soup boiled for 30, 60, 90, and 120 minutes, respectively.Alkenes, aldehydes, and alcohols were the main volatile flavor substances in the goose soup.A total of 11 key flavor substances were screened out through OPLS-DA, variable importance in projection (VIP), and ROAV, including N-nonal, decal, (E,E)-2, 4-decadienal, 2-undecenal, zingiberene, α-pinene, β-pinene, terpene oleene, camphene, β-sesquicenene C, β-aquicenene played a positive role in contributing to the flavor of goose soup.Combining sensory evaluation, goose soup simmered for 60 and 90 minutes was more favored by consumers.Comprehensive analysis showed that 60 minutes was the optimal boiling time.At this point, the content of nutrients is relatively high, the system is more stable, and the flavor is better.

Key words： Gushi goose soup; cooking time; electronic nose; electronic tongue; volatile flavor substances; relative odor activity values

Cite this article

FU Saiya , LEI Mengmeng , ZHANG Xiao , BAI Yang , HUANG Zhongmin , PAN Zhili . Flavor changes of Gushi goose soup during cooking process based on headspace-solid phase microextraction-gas chromatography-mass spectrometry combined with electronic sensory analysis[J]. Food and Fermentation Industries, 2025 , 51(24) : 331 -341 . DOI: 10.13995/j.cnki.11-1802/ts.043108

References

[1] CHEN J X, ZHANG Y X, REN Y, et al.The formation mechanism and control strategies of warmed-over flavor in prepared dishes:A comprehensive review and future perspectives[J].Trends in Food Science & Technology, 2024, 153:104746.
[2] MAKINDE O M, AYENI K I, SULYOK M, et al.Microbiological safety of ready-to-eat foods in low- and middle-income countries:A comprehensive 10-year (2009 to 2018) review[J].Comprehensive Reviews in Food Science and Food Safety, 2020, 19(2):703-732.
[3] WANG L, ZHAO B, CHENG X Y, et al.Exploration on the stability changes and flavor profiles of duck soup during cooking[J].LWT, 2024, 211:116905.
[4] QI J, LIU D Y, ZHOU G H, et al.Characteristic flavor of traditional soup made by stewing Chinese yellow-feather chickens[J].Journal of Food Science, 2017, 82(9):2031-2040.
[5] MENG Q, ZHOU J W, GAO D, et al.Desorption of nutrients and flavor compounds formation during the cooking of bone soup[J].Food Control, 2022, 132:108408.
[6] 肖群飞, 范梦蝶, 赵健, 等.猪五花肉炖煮肉汤香气物质的分析鉴定[J].食品工业科技, 2017, 38(22):273-279;295.
XIAO Q F, FAN M D, ZHAO J, et al.Characterization of the aroma compounds in stewed meat broth of pork belly[J].Science and Technology of Food Industry, 2017, 38(22):273-279;295.
[7] 刘宗振, 吴鹏, 许志诚, 等.扬州盐水鹅预制品最佳腌制方式的确定及货架期预测模型的建立[J].中国调味品, 2024, 49(11):65-70.
LIU Z Z, WU P, XU Z C, et al.Determination of optimal curing method and establishment of shelf-life prediction model of yangzhou brine goose pre-products[J].China Condiment, 2024, 49(11):65-70.
[8] YAN X X, XIE M P, HU Z H, et al.Optimizing preparation of low-NaCl protein gels from goose meat and understanding synergistic effects of pH/NaCl in improving gel characteristics[J].Food Chemistry:X, 2024, 22:101333.
[9] 陈秋怡, 吕静, 陈玉平, 等.固始鹅块的制作工艺优化[J].食品安全导刊, 2023(16):146-148;152.
CHEN Q Y, LYU J, CHEN Y P, et al.Optimization of processing technology of Gushi goose pieces[J].China Food Safety Magazine, 2023(16):146-148;152.
[10] LIN L, TAO N P, SU H, et al.Migration of nutrients and formation of micro/nano-sized particles in Atlantic salmon (Salmo salar) and bighead carp (Aristichthys nobilis) head soups[J].Food Bioscience, 2020, 36:100646.
[11] 毕继才, 姜宗伯, 林泽原, 等.熬煮条件对鸡汤风味的影响规律[J].中国调味品, 2019, 44(12):90-94.
BI J C, JIANG Z B, LIN Z Y, et al.Effect of boiling conditions on the flavor of chicken soup[J].China Condiment, 2019, 44(12):90-94.
[12] ZHU W Z, HUAI X, ZHAO Z, et al.The nutritional quality and flavor profiles of Sandiao soup made by the traditional refinement process[J].International Journal of Gastronomy and Food Science, 2025, 39:101084.
[13] 秦琛强, 杨卫芳, 吕学泽, 等.北京油鸡煲汤过程中鸡汤的风味变化[J].肉类研究, 2021, 35(10):25-32.
QIN C Q, YANG W F, LYU X Z, et al.Change in the flavor of Beijing-You chicken broth during cooking[J].Meat Research, 2021, 35(10):25-32.
[14] 刘登勇, 周光宏, 徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学, 2008, 29(7):370-374.
LIU D Y, ZHOU G H, XU X L.“ROAV” method:A new method for determining key odor compounds of Rugao ham[J].Food Science, 2008, 29(7):370-374.
[15] 桂美娇, 栗紫慧, 韩梦丽, 等.青田鲤鱼汤风味和滋味特性的分析[J].食品工业科技, 2025, 46(12):296-303.
GUI M J, LI Z H, HAN M L, et al.Analysis of flavor and taste characteristics of Qingtian carp soup[J].Science and Technology of Food Industry, 2025, 46(12):296-303.
[16] NISHIMURA T, GOTO S, MIURA K, et al.Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups[J].Food Chemistry, 2016, 196:577-583.
[17] AL-AJEELI M N, MILLER R K, LEYVA H, et al.Consumer acceptance of eggs from Hy-Line Brown layers fed soybean or soybean-free diets using cage or free-range rearing systems[J].Poultry Science, 2018, 97(5):1848-1851.
[18] HAN M L, BU Y, HE W, et al.Effects of different thermoultrasonic time on quality characteristics of fishbone broth and correlation analysis on taste substances[J].Journal of Food Processing and Preservation, 2022, 46(12):e17259.
[19] 张冬梅, 石淼, 陈苗, 等.高压熬时间对猪头骨汤理化性质及风味品质的影响[J].中国食品学报, 2024, 24(10):292-308.
ZHANG D M, SHI M, CHEN M, et al.Effect of high-pressure boiling time on the physical and chemical properties and flavor quality of pork skull broth[J].Journal of Chinese Institute of Food Science and Technology, 2024, 24(10):292-308.
[20] 王宝刚, 汪金萍, 曹文豪, 等.熬煮条件对鸡汤中低聚肽含量和感官品质的影响[J].中国调味品, 2024, 49(4):74-78.
WANG B G, WANG J P, CAO W H, et al.Effects of boiling conditions on oligopeptide content and sensory quality of chicken soup[J].China Condiment, 2024, 49(4):74-78.
[21] 李琴, 朱科学, 周惠明.利用电子鼻分析熬制时间对3种食用菌汤风味的影响[J].食品科学, 2010, 31(16):151-155.
LI Q, ZHU K X, ZHOU H M.Electric nose analysis of the effect of cooking time on the flavor of three species of edible mushroom soups[J].Food Science, 2010, 31(16):151-155.
[22] SHAKOOR A, ZHANG C P, XIE J C, et al.Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties[J].Food Chemistry, 2022, 393:133416.
[23] 陈则铭, 饶红丹, 杜孟浩, 等.HS-SPME-GC-MS/MS结合电子鼻分析热风烘烤及压榨工艺对香榧饼风味物质的影响[J].中国粮油学报, 2024, 39(10):180-189.
CHEN Z M, RAO H D, DU M H, et al.Effects of different hot air roasting and pressing on the flavor of Torreya grandis cakes using electronic nose and HS-SPME-GC-MS/MS[J].Journal of the Chinese Cereals and Oils Association, 2024, 39(10):180-189.
[24] 张艳梅, 朱玉昌, 杨丹丹, 等.风味发酵液发酵面团挥发性风味物质及特征分析[J].食品与机械, 2023, 39(10):27-34.
ZHANG Y M, ZHU Y C, YANG D D, et al.Analysis of volatile flavor components and characteristics of dough fermented with flavor fermentation liquid[J].Food & Machinery, 2023, 39(10):27-34.
[25] 袁华伟, 尹礼国, 徐洲, 等.SPME/GC-MS联用分析六种香辛料挥发性成分[J].中国调味品, 2018, 43(9):151-159.
YUAN H W, YIN L G, XU Z, et al.Analysis of volatile components in six spices by SPME/GC-MS[J].China Condiment, 2018, 43(9):151-159.
[26] ZHOU Y Q, WU S M, PENG Y L, et al.Effect of lactic acid bacteria on mackerel (Pneumatophorus japonicus) seasoning quality and flavor during fermentation[J].Food Bioscience, 2021, 41:100971.
[27] WORLEY B, POWERS R.Multivariate analysis in metabolomics[J].Current Metabolomics, 2013, 1(1):92-107.
[28] FENG Y Z, CAI Y, FU X, et al.Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment[J].Food Chemistry, 2018, 265:274-280.
[29] ZHANG M, CHEN X, HAYAT K, et al.Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots[J].Food Research International, 2018, 109:72-81.
[30] LI C, AL-DALALI S, WANG Z P, et al.Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC-MS-O, GC-IMS, and E-nose[J].Food Chemistry, 2022, 386:132728.
[31] 贡慧, 杨震, 史智佳, 等.不同熬煮时间对北京酱牛肉挥发性风味成分的影响[J].食品科学, 2017, 38(10):183-190.
GONG H, YANG Z, SHI Z J, et al.Effect of different cooking times on volatile flavor components in Beijing spiced beef[J].Food Science, 2017, 38(10):183-190.
[32] YANG X B, CHEN Q H, LIU S C, et al.Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC-MS and GC-IMS[J].Food Chemistry:X, 2024, 22:101291.
[33] LORENZO J M, CARBALLO J, FRANCO D.Effect of the inclusion of chestnut in the finishing diet on volatile compounds of dry-cured ham from celta pig breed[J].Journal of Integrative Agriculture, 2013, 12(11):2002-2012.
[34] WANG J, HOU J N, ZHANG X, et al.Improving the flavor of fermented sausage by increasing its bacterial quality via inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3[J].Foods, 2022, 11(5):736.
[35] 陆敏, 陈菊, 王雪雅, 等.电子鼻结合HS-SPME-GC-MS技术解析贵州主产区红酸汤香气成分[J].中国酿造, 2024, 43(11):231-236.
LU M, CHEN J, WANG X Y, et al.Analysis of aroma components of red sour soup from main producing areas of Guizhou using electronic nose combined with HS-SPME-GC-MS[J].China Brewing, 2024, 43(11):231-236.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.