Sichuan papaya powder and Sichuan papaya slices were used to simmer themedicinal duck soup,respectively.The flavor characteristics were evaluated by quantitative sensory analysis,and the changes of the compounds during the cooking process were detected using an electronic tongue(e-tongue)and gas chroma-tography-ion mobility spectrometry(GC-IMS)to investigate the effect of different forms of Sichuan papaya on the flavor of the medicinal duck soup.The results showed that the stewed duck soup made with Sichuan papa-ya powder had the best sensory evaluation,exhibiting malt aromas and metallic smell.The umami intensity values measured by the e-tongue in ascending order were Sichuan papaya powder group,Sichuan papaya slice group,no Sichuan papaya group.GC-IMS detected a total of 54 volatile compounds,including 23 aldehydes,7 alcohols,9 olefins,7 ketones,3 esters,3 heterocyclic compounds,and 2 acids.The medicinal duck soup made with Sichuan papaya powder had a higher dissolution of olefin compounds,while the one made with Si-chuan papaya slices showed higher dissolution of alcohols,ketones and aldehydes.Analysis of the activity of olefin compounds suggests that powdered form has the best pharmacological effect.The results provide theoreti-cal references for the enhancement of flavor quality of medicinal duck soup.
维普
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