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.

In order to evaluate the effect of spices on the storage quality of thermal reaction-derived flavorings, the volatiles of beef flavoring produced by thermal reaction with and without the addition of spices were analyzed by solid phase microextraction (SPME) or solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS), and the aroma quality was investigated by sensory evaluation. Results revealed that 217 and 163 volatile compounds were identified by SPME and SAFE, respectively, mainly including aldehydes, ketones, terpenes, phenols, sulphur-containing compounds and nitrogen-containing compounds. Nitrogen-containing or sulphur-containing compounds with low odor thresholds were the key volatile aroma active compounds (flavor dilution factor ≥ 27, and odor activity value ≥ 1). Correlation analysis indicated that eucalyptol, diallyl disulfide and furaneol were the key odorants that maintain the spicy and meaty notes of beef flavoring during storage. Therefore, the addition of spices not only affected the types of volatile compounds, but also slowed down the decrease in the intensity of meaty note and the increase in burnt and soybean paste-like notes. This study can provide a theoretical basis for the development of high-quality thermal reactionderived flavorings and a reference for the diversification of thermal reaction-derived flavorings.