Effects Of Onion Peel And Onion Peel Extract On Flavor Of Roast Beef Patty

In this study,the crushed onion peel powder(OPP)and ethanol extract of onion peel(OPE)were added to roasted beef patty.The effects of different concentrations of these additives on the flavor of roast beef patty were evaluated.Seven groups were divided in this experiment,namely,control group(without any addition),OPP1 group(0.5%of crushed onion peel,w/w),OPP2 group(1%of crushed onion peel,w/w),OPP3 group(3%of crushed onion peel,w/w),OPE 1 group(0.3%of onion peel extract,w/w),OPE2 group(0.5%of onion peel extract,w/w),OPE3(1%of onion peel extract,w/w).The electronic active compounds were analyzed by electronic tongue and electronic nose.The main volatile compounds were further analyzed by GC-MS.Specifically,the research content and results were listed as bellow:1.The acceptability and maximum concentration of crushed onion peel powder(OPP)and onion peel extract(OPE)added to roast beef patty were analyzed according to sensory evaluation.The results showed that the crushed onion peel powder and peel extract could effectively reduce the sensory quality of roast beef patty in the concentration of 1%and 0.5%(w/w),respectively.2.The value of umami taste of OPP groups shows significantly lower than control group according to the result of electronic tongue.However,there is no significant difference on the flavor and umami taste between OPE2 group and control.Therefore,OPE2 group was considered as having the minimum effect on the umami taste of roast beef patty3.Odor differences among different groups were analyzed by electronic nose.The results showed that the electronic nose could effectively distinguish the control and sample groups.It was observed that the concentration of volatile components in OPE2 was higher than that of in OPE3 group.4.Volatile compounds in different roast beef patty were further analyzed by solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPEM/GC-MS).The major volatile substance which contribute to the overall flavor were screened by the principal component analysis.The results showed that the voltatile compounds in OPE2 group were more diverse compared to other groups.