Influence of extracted 5-nucleotides on aroma compounds and flavour acceptability of real beef soup

Figures & data

Table 1. Content of flavour 5-nucletiodes in mushroom and yeast extract.

Extracted nucleotides	Concentration (mg/g)
	5-IMP	5-GMP	5-XMP
NMs	1.60	0.06	0.05
NM	2.25	0.27	0.21
YE	1.15	0.44	—–

NMs: Nucleotides extracted from mushroom (Agaricus bisporus) before extraction of soluble sugar.

NM: Nucleotides extracted from mushroom (Agaricus bisporus) after extraction of soluble sugar.

YE: Yeast extract.

Table 2. Volatile compounds in headspace of beef soup samples supplemented and unsupplemented (SC) with enhancers (5-nucleotides).

No.	RI^A	Volatile compounds^B	Relative peak area (%)^C
			SC	S-5-IMP	S-NMs	S-NM	S-YE	S-5-IMP +NM	ID^D
1	>600	Methanthiol	1.29^a	2.89^b	1.38^a	0.71^c	0.39^d	0.62^c	B
2	>600	Dimethyl sulfide	1.89^a	—–	0.78^c	0.86^cd	—–	0.87^d	B
3	611	2,3-Butandione	5.31^a	7.98 ±^b	7.01^c	16.73^d	5.22^a	11.24^e	A
4	635	2-Methyl-1-propanol	—–	0.10^b	—–	0.03^c	—–	—–	B
5	643	3-Methylbutanal	—–	4.17^b	0.04^a	0.06^a	0.03^a	0.04^a	B
6	664	2-Methylbutanal	0.06^a	0.06^a	0.02^a	0.03^a	—–	—–	B
7	683	Ethyl furan	—–	0.02^a	—–	—–	—–	0.03^a	B
8	696	2-Pentanone	—–	0.01^b	—–	0.14^c	—–	—–	B
9	718	2,3-Pentandione	—–	0.46^b	0.23^c	0.66^d	0.23^c	0.58^e	B
10	735	3-Hydroxy-2-butanone	0.09^a	0.18^b	0.15^c	0.45^d	0.04^e	0.19^b	B
11	745	2-Methyl-2-pentanone	—–	0.02^a	0.04^a	—–	0.06^a	0.06^a	B
12	753	Dimethyl disulfide	—–	0.07^b	0.09^c	0.27^d	0.05^e	0.32^f	B
13	802	Hexanal	0.90^a	0.26^b	0.14^c	0.35^d	0.02^e	0.07^f	A
14	817	3-Mercapto-2-butanone	8.10^a	20.53^b	45.75^c	56.17^d	40.49^e	65.14^f	B
15	820	2-Methylpyrazine	—–	0.52^b	—–	—–	—–	—–	A
16	835	2-Furfural	0.15^a	0.12^b	—–	—–	0.04^d	0.05^d	A
17	839	2-Methylthiazol	—–	0.37^b	0.84^c	0.92^d	0.11^e	0.15^e	B
18	854	2,4-Dimethyl furan	—–	0.06^b	0.28^c	0.15^d	—–	—–	B
19	861	2-Methyl-3-furanthiol	—–	0.34^b	0.16^c	0.42^d	0.03^e	0.27^f	B
20	872	4-Hydroxy-5-methyl-3-(2 H)furanone	0.09 ±^a	0.03^b	0.05^c	0.20^d	0.03^b	—–	B
21	899	3-Mercapto-2-pentanone	—–	—–	0.09^b	0.58^c	0.13^d	0.06^e	B
22	901	Heptanal	—–	0.03^b	0.19^c	—–	—–	—–	A
23	904	3 (Methylthio) propanal	—–	0.03^b	—–	0.38^c	0.09^d	0.48^e	B
24	916	2-Furan methanthiol	—–	0.08^b	0.13^bc	1.70^d	0.20^c	0.53^e	A
25	919	2-Acytylpyrroline	—–	—–	0.40^b	0.26^c	—–	—–	A
26	930	2-Methyl-3(methylthio)furan	—–	0.45^b	—–	1.40^c	0.02^a	0.35^d	B
27	956	Dimethyl trisulfide	—–	0.02^b	0.16^c	0.23^d	0.03^b	0.14^e	B
28	962	Benzaldehyde	0.57^a	—–	0.04^c	0.23^d	—–	0.11^e	A
29	983	1-Octene-3-ol	0.12^a	0.02^b	—–	0.03^c	—–	—–	B
30	992	2-Pentyl furan	0.81^a	—–	0.20^c	0.03^b	0.14^d	0.14^d	B
31	1002	1-Octene-3-one	—–	0.07^b	—–	0.65^c	—–	—–	B
32	1005	Octanal	—–	0.11^b	0.13^c	0.28^d	0.03^e	0.16^f	A
33	1027	Acetyl thiazole	0.12^a	0.03^b	0.04^b	0.48^c	0.04^b	—–	A
34	1031	2-Ethyl-1-hexanol	0.27^a	0.02^b	0.05^c	0.36^d	0.11^e	0.03^b	B
35	1051	Phenyl acetaldehyde	—–	0.04^a	0.05^a	—–	—–	—–	A
36	1058	(E)-2-Octenal	—–	0.54^b	—–	0.49^c	—–	—–	B
37	1063	2-Methyl-3-thiophenethiol	—–	0.14^b	—–	0.10^c	—–	0.03^d	B
38	1080	1-Octanol	—–	0.10^b	0.03^c	0.13^d	—–	—–	B
39	1084	1-Nonene-3-one	2.64^a	0.06^b	1.08^c	2.53^a	0.71^d	0.10^b	B
40	1096	2-Acetyl thiophene	—–	0.04^b	0.04^b	0.29^c	0.02^d	0.03^e	B
41	1102	Nonanal	0.27^a	0.24^b	0.08^c	0.05^d	0.05^d	0.06^d	A
42	1104	2-Thenyl mercaptane	—–	0.27^b	—–	0.12^c	—–	—–	B
43	1114	2-Formyl-5-methyl thiophene	—–	0.02^b	0.04^b	0.84^c	—–	—–	B
44	1187	Decanone	0.09^a	—–	—–	—–	—–	—–	B
45	1205	Decanal	0.06^a	0.05^ab	0.17^c	0.18^c	0.02^d	0.04^b	A
46	1226	2,4-Nonadienal	0.48^a	—–	—–	—–	—–	—–	A
47	1255	Benzo thiazole	0.54^a	—–	—–	—–	—–	0.03^c	B
48	1266	(E)-2-Decanal	0.21^a	0.03^b	—–	0.42^d	—–	—–	B
49	1267	2-Acetyl-2,5-dimethyl thiophene	0.12^a	—–	—–	—–	—–	—–	B
50	1274	Decanol	0.18^a	1.03^b	0.07^c	0.50^d	0.05 ^c	—–	B
51	1292	Undecanal	0.15^a	—–	0.04^c	0.10^d	0.02^e	—–	B
52	1306	(E, Z) 2,4-Decadienal	—–	0.10^b	—–	—–	—–	—–	A
53	1323	(E, E) 2,4-Decadienal	—–	1.74^b	—–	—–	—–	—–	A
54	1344	Dipropyl trisulfide	—–	2.99^b	—–	—–	—–	—–	B
55	1357	(E)-2-Undecenal	0.06^a	1.21^b	0.06^a	0.25^b	0.11^c	0.09^ac	B
56	1376	Undecanol	0.12^a	0.24^b	0.03^c	—–	—–	—–	B
57	1402	Dodecanal	—–	0.24^b	0.03^c	0.14^d	—–	0.04^c	B
58	1475	1-Dodecanol	0.27^a	0.04^b	0.16^ac	0.17^a	0.06^bc	0.10^abc	B
59	1483	2-[(Methyltrithio) methyl] furan	0.36^a	0.68^b	—–	—–	—–	—–	B
60	1498	Tridecanone	0.15^a	0.05^b	0.03^c	0.08^d	0.03^c	0.03^c	B
61	1510	Tridecanal	1.41^a	0.76^b	0.07^c	0.03^d	0.10^c	0.06^c	B
62	1527	Benzyl furan	0.21^a	—–	—–	—–	—–	—–	B
63	1540	Bis (2-Methyl-3-furyl) disulfide	0.09^a	0.06^b	—–	0.09^a	—–	0.07^d	B
64	1556	1 (2-Furylmethyldithio) propanone	0.36^a	0.40^b	0.11^c	0.34^a	0.05^d	0.54^e	B
65	1594	2 (2-furylmethyldithio) −2-butanone	0.12^a	0.10^b	0.13^a	0.08^c	0.03^d	—–	B
66	1609	Tetradecanal	—–	0.29^b	—–	—–	—–	—–	B
		Total	27.66^a	50.51^b	60.61^c	91.69^d	48.78^b	82.85^e

Sample cods: SC, unsupplemented beef soup (control sample), S-5-IMP, beef soup supplemented with pure chemical 5- inosine monophosphate, S-NMs, beef soup supplemented with nucleotides extracted from mushroom (Agaricus bisporus) before extraction of soluble sugar, S-NM, beef soup supplemented with nucleotides extracted from mushroom (Agaricus bisporus) after extraction of soluble sugar, S-YE, beef soup supplemented with yeast extract and S-5-IMP + NM, beef soup supplemented with chemical 5- inosine monophosphate and nucleotides extracted from mushroom (Agaricus bisporus) after extraction of soluble sugar

^ARetention indices.

^BCompounds listed according to their elution on DB5 column.

^CRelative percentage of peak area of each compound compared to that of internal standard on GC-MS total ion chromatograms (n = 3) ± standard deviation.

^DVolatile compound identification was performed as follows: (A) Mass spectrum and retention index were consistent with those of an authentic standard. (B) Mass spectrum was identical with that of NIST mass spectrum database, and retention index was consistent with that of the literature.^[17,18,24]

Figure 1. Total thiol-containing compounds in headspace of investigated samples.

Figure 2. Total disulfide-containing compounds in headspace of investigated samples.

Figure 3. Total diketone-containing compounds in headspace of investigated samples.

Figure 4. Total lipid degradation products in headspace of investigated samples.

Figure 5. Change in palatability of beef soup supplemented with different enhancers.

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