Effect of Chinese traditional spices on the flavor compounds of stewed goat meat.

Stewed goat meat is a common dish in northwestern China, but research on how spices synergistic effects influence its flavor is limited. This study investigated the effects of five Chinese traditional spices (peppercorn, ginger, dried chili, thyme, red onion) on stewed goat meat flavor. The results showed that free amino acids content in peppercorn, ginger, and thyme groups decreased to 77.66 %, 81.85 % and 84.82 %, respectively, compared to the spiceless group. The spices combination (GT group) demonstrated synergistic effects, increasing the equivalent umami concentration in meat to 0.13 g MSG/100 g while suppressing sourness and bitterness. Volatile analysis identified 80 compounds in the GT group, enriched with terpenes. Furthermore, the GT group significantly inhibited lipid oxidation, yielding the highest total free fatty acids content (251.08 mg/100 g). This study provided a strong theoretical foundation for further improving the flavor of stewed goat meat, satisfying consumer demands for high-quality food.