Identification and Analysis of Characteristic Aroma Compounds in Shanxian Mutton Soup

To explore the flavor characteristics of Shanxian mutton soup as a local specialty, this study analyzed the taste profiles and aroma characteristics fresh mutton soup, canned red soup and canned while soup from different brands. Results showed that the signal of taste and smell sensors could effectively identify the variations in flavor profile and aroma properties among mutton soup samples. Besides, 32 characteristic aroma-active compounds-mainly aldehydes, alcohols, ketones and terpenoids-which had odor activity value (OAV) greater than 1 were identified in the mutton soup. Nonanal, (E)-2-nonenal and 2-undecanone were the characteristic volatile compounds of fresh mutton soup. Octanal as well as eucalyptol and linalool contributed significantly to the aroma properties of canned white soup and red soup, respectively. Multivariate statistical analysis based on the characteristic aroma compounds and the five basic tastes (sour, salty, umami, sweet and bitter) showed that the flavor quality of Shanxian mutton soup with outstanding taste properties was closely related to aldehydes and terpenoids. The flavor profile analysis further confirmed that lipid oxidation products and volatile compounds derived from spices directly affected the overall flavor characteristics of mutton soup.