Operational parameters and key characteristics of amino acids and flavor compounds profiles of bovine bone clear and white broths

Emulsification was found to enhance the nutritional value and flavor of bovine bone broth, although the specific processing conditions and their impact on amino acid profiles and flavor compounds remained unclear. To address this knowledge gap, this study identified critical parameters for producing clear broth (simmering time of 4 h, temperature of 115 °C, bone size of 4.0 cm, and liquid-to-solid ratio of 1:4) and established optimal conditions for white broth (a shear rate of 5000 r/min, emulsification pressure of 18 kPa, temperature of 50 °C, and duration of 90.0 min). Analysis identified 17 amino acids in both broths, while volatile compound profiling revealed 57 and 64 distinct compounds in the clear and white broths, respectively. The findings provide a theoretical foundation for the high-value utilization of bovine bones. • Operational parameters for bovine bone clear and white broths were investigated. • Amino acid profiles (17 types) of bovine bone clear and white broth were compared. • Types of 57 and 64 volatile compounds were identified in the clear and white broths. • Emulsification mechanism in forming white broth's unique quality was explored.