Optimization of Formula and Analysis of Volatile Flavor Components of Radish Lamb Soup

One-factor-at-a-time and orthogonal array design methods were employed in conjunction to optimize the cooking condition of radish lamb soup. The flavor components of radish lamb soup under the best formula were analyzed. The experimental results showed that the optimal process conditions were material to water ratio 1:2.5 g/mL, radish 60%, salt 2%, cooking time 70 min. The sensory scores of the radish lamb soup was 95.80 score under this process. The results of electronic component principal component analysis (PCA) showed that the smell of radish lamb soup under different material to water ratios, radish addition, salt addition, cooking temperature and cooking time were different, indicating that the electronic nose could effectively distinguish the smell of radish lamb soup. GC-MS detection of volatile flavor of radish and lamb soup showed that a total of 68 volatile flavor substances were detected, and the main flavor contributing substances were D-limonene and 1-methyl-4-(1-methylethyl) -1, 4-cyclohexadiene, β-myrcene, 3, 7-dimethyl-1, 6-octadiene-3-ol, with a total content of 78.06%.