Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens

The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the principal taste‐active and volatile compounds and the overall flavor profile of traditional Chinese chicken soup by...

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Published inJournal of food science Vol. 82; no. 9; pp. 2031 - 2040
Main Authors Qi, Jun, Liu, Deng‐yong, Zhou, Guang‐hong, Xu, Xing‐lian
Format Journal Article
LanguageEnglish
Published United States Wiley Subscription Services, Inc 01.09.2017
Subjects
1-Hexanol
Aldehydes
Aldehydes - analysis
Amino acids
Amino Acids - analysis
Animals
Aroma
Chickens
Chlorides
Cooking
Cooking - instrumentation
Cooking - methods
Electronic Nose
Electronic noses
electronic tongue
Electronic tongues
Flavor compounds
Flavoring Agents - chemistry
Flavors
free amino acids
Heating
Hexanal
Hexanol
Hexanols - analysis
Humans
Inosine monophosphate
Inosine Monophosphate - analysis
mineral content
Minerals
Nucleotides
Odor
Odorants - analysis
odors
Poultry
Recipes
Soups
Taste
taste characteristics
Time Factors
traditional Chinese chicken soup
Umami
Volatile compounds
Volatile Organic Compounds - chemistry
yellow‐feather chicken
volatile compounds
electronic nose
traditional Chinese chicken soup
yellow-feather chicken
electronic tongue
taste characteristics
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Abstract The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the principal taste‐active and volatile compounds and the overall flavor profile of traditional Chinese chicken soup by measuring the contents of free amino acids (FAAs), 5′‐nucleotides, minerals and volatile compounds and by evaluating the taste and aroma profiles using an electronic nose, an electronic tongue and a human panel. Results showed that the major umami‐related compounds in the chicken soup were inosine 5′‐monophosphate (IMP) and chloride, both of which increased significantly (P < 0.05) during stewing. The taste active values (TAVs) of the equivalent umami concentration (EUC) increased from 4.08 to 9.93 (P < 0.05) after stewing for 3 h. Although the FAA and mineral contents increased significantly (P < 0.05), their TAVs were less than 1. The volatile compounds were mainly hexanal, heptanal, octanal, nonanal, (E)‐2‐nonanal, (E)‐2‐decenal, (E,E)‐2,4‐decadienal, 1‐hexanol, and 2‐pentyl furan. With the prolonged stewing time, the aldehydes first increased and then decreased significantly (P < 0.05), while 1‐hexanol and 2‐pentyl furan increased steadily (P < 0.05). The aroma scores of the chicken soup reached the maximum after stewing for 3 h. The discrepancy in overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing time has a positive effect on improving the flavor profiles of chicken soup, especially within the first 2 h. Practical Application The information obtained not only provides insight into the changes in odor and taste of chicken soup during cooking but also provides guidelines that can be followed to improve the stewing process.
AbstractList The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the principal taste‐active and volatile compounds and the overall flavor profile of traditional Chinese chicken soup by measuring the contents of free amino acids (FAAs), 5′‐nucleotides, minerals and volatile compounds and by evaluating the taste and aroma profiles using an electronic nose, an electronic tongue and a human panel. Results showed that the major umami‐related compounds in the chicken soup were inosine 5′‐monophosphate (IMP) and chloride, both of which increased significantly (P < 0.05) during stewing. The taste active values (TAVs) of the equivalent umami concentration (EUC) increased from 4.08 to 9.93 (P < 0.05) after stewing for 3 h. Although the FAA and mineral contents increased significantly (P < 0.05), their TAVs were less than 1. The volatile compounds were mainly hexanal, heptanal, octanal, nonanal, (E)‐2‐nonanal, (E)‐2‐decenal, (E,E)‐2,4‐decadienal, 1‐hexanol, and 2‐pentyl furan. With the prolonged stewing time, the aldehydes first increased and then decreased significantly (P < 0.05), while 1‐hexanol and 2‐pentyl furan increased steadily (P < 0.05). The aroma scores of the chicken soup reached the maximum after stewing for 3 h. The discrepancy in overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing time has a positive effect on improving the flavor profiles of chicken soup, especially within the first 2 h. Practical Application The information obtained not only provides insight into the changes in odor and taste of chicken soup during cooking but also provides guidelines that can be followed to improve the stewing process.
The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the principal taste-active and volatile compounds and the overall flavor profile of traditional Chinese chicken soup by measuring the contents of free amino acids (FAAs), 5'-nucleotides, minerals and volatile compounds and by evaluating the taste and aroma profiles using an electronic nose, an electronic tongue and a human panel. Results showed that the major umami-related compounds in the chicken soup were inosine 5'-monophosphate (IMP) and chloride, both of which increased significantly (P < 0.05) during stewing. The taste active values (TAVs) of the equivalent umami concentration (EUC) increased from 4.08 to 9.93 (P < 0.05) after stewing for 3 h. Although the FAA and mineral contents increased significantly (P < 0.05), their TAVs were less than 1. The volatile compounds were mainly hexanal, heptanal, octanal, nonanal, (E)-2-nonanal, (E)-2-decenal, (E,E)-2,4-decadienal, 1-hexanol, and 2-pentyl furan. With the prolonged stewing time, the aldehydes first increased and then decreased significantly (P < 0.05), while 1-hexanol and 2-pentyl furan increased steadily (P < 0.05). The aroma scores of the chicken soup reached the maximum after stewing for 3 h. The discrepancy in overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing time has a positive effect on improving the flavor profiles of chicken soup, especially within the first 2 h. Practical Application The information obtained not only provides insight into the changes in odor and taste of chicken soup during cooking but also provides guidelines that can be followed to improve the stewing process.
The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the principal taste‐active and volatile compounds and the overall flavor profile of traditional Chinese chicken soup by measuring the contents of free amino acids (FAAs), 5′‐nucleotides, minerals and volatile compounds and by evaluating the taste and aroma profiles using an electronic nose, an electronic tongue and a human panel. Results showed that the major umami‐related compounds in the chicken soup were inosine 5′‐monophosphate (IMP) and chloride, both of which increased significantly ( P < 0.05) during stewing. The taste active values (TAVs) of the equivalent umami concentration (EUC) increased from 4.08 to 9.93 ( P < 0.05) after stewing for 3 h. Although the FAA and mineral contents increased significantly ( P < 0.05), their TAVs were less than 1. The volatile compounds were mainly hexanal, heptanal, octanal, nonanal, ( E )‐2‐nonanal, ( E )‐2‐decenal, ( E,E )‐2,4‐decadienal, 1‐hexanol, and 2‐pentyl furan. With the prolonged stewing time, the aldehydes first increased and then decreased significantly ( P < 0.05), while 1‐hexanol and 2‐pentyl furan increased steadily ( P < 0.05). The aroma scores of the chicken soup reached the maximum after stewing for 3 h. The discrepancy in overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing time has a positive effect on improving the flavor profiles of chicken soup, especially within the first 2 h. The information obtained not only provides insight into the changes in odor and taste of chicken soup during cooking but also provides guidelines that can be followed to improve the stewing process.
The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the principal taste-active and volatile compounds and the overall flavor profile of traditional Chinese chicken soup by measuring the contents of free amino acids (FAAs), 5'-nucleotides, minerals and volatile compounds and by evaluating the taste and aroma profiles using an electronic nose, an electronic tongue and a human panel. Results showed that the major umami-related compounds in the chicken soup were inosine 5'-monophosphate (IMP) and chloride, both of which increased significantly (P < 0.05) during stewing. The taste active values (TAVs) of the equivalent umami concentration (EUC) increased from 4.08 to 9.93 (P < 0.05) after stewing for 3 h. Although the FAA and mineral contents increased significantly (P < 0.05), their TAVs were less than 1. The volatile compounds were mainly hexanal, heptanal, octanal, nonanal, (E)-2-nonanal, (E)-2-decenal, (E,E)-2,4-decadienal, 1-hexanol, and 2-pentyl furan. With the prolonged stewing time, the aldehydes first increased and then decreased significantly (P < 0.05), while 1-hexanol and 2-pentyl furan increased steadily (P < 0.05). The aroma scores of the chicken soup reached the maximum after stewing for 3 h. The discrepancy in overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing time has a positive effect on improving the flavor profiles of chicken soup, especially within the first 2 h.
The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the principal taste-active and volatile compounds and the overall flavor profile of traditional Chinese chicken soup by measuring the contents of free amino acids (FAAs), 5'-nucleotides, minerals and volatile compounds and by evaluating the taste and aroma profiles using an electronic nose, an electronic tongue and a human panel. Results showed that the major umami-related compounds in the chicken soup were inosine 5'-monophosphate (IMP) and chloride, both of which increased significantly (P < 0.05) during stewing. The taste active values (TAVs) of the equivalent umami concentration (EUC) increased from 4.08 to 9.93 (P < 0.05) after stewing for 3 h. Although the FAA and mineral contents increased significantly (P < 0.05), their TAVs were less than 1. The volatile compounds were mainly hexanal, heptanal, octanal, nonanal, (E)-2-nonanal, (E)-2-decenal, (E,E)-2,4-decadienal, 1-hexanol, and 2-pentyl furan. With the prolonged stewing time, the aldehydes first increased and then decreased significantly (P < 0.05), while 1-hexanol and 2-pentyl furan increased steadily (P < 0.05). The aroma scores of the chicken soup reached the maximum after stewing for 3 h. The discrepancy in overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing time has a positive effect on improving the flavor profiles of chicken soup, especially within the first 2 h.The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the principal taste-active and volatile compounds and the overall flavor profile of traditional Chinese chicken soup by measuring the contents of free amino acids (FAAs), 5'-nucleotides, minerals and volatile compounds and by evaluating the taste and aroma profiles using an electronic nose, an electronic tongue and a human panel. Results showed that the major umami-related compounds in the chicken soup were inosine 5'-monophosphate (IMP) and chloride, both of which increased significantly (P < 0.05) during stewing. The taste active values (TAVs) of the equivalent umami concentration (EUC) increased from 4.08 to 9.93 (P < 0.05) after stewing for 3 h. Although the FAA and mineral contents increased significantly (P < 0.05), their TAVs were less than 1. The volatile compounds were mainly hexanal, heptanal, octanal, nonanal, (E)-2-nonanal, (E)-2-decenal, (E,E)-2,4-decadienal, 1-hexanol, and 2-pentyl furan. With the prolonged stewing time, the aldehydes first increased and then decreased significantly (P < 0.05), while 1-hexanol and 2-pentyl furan increased steadily (P < 0.05). The aroma scores of the chicken soup reached the maximum after stewing for 3 h. The discrepancy in overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing time has a positive effect on improving the flavor profiles of chicken soup, especially within the first 2 h.
Author Xu, Xing‐lian
Liu, Deng‐yong
Zhou, Guang‐hong
Qi, Jun
Author_xml – sequence: 1
  givenname: Jun
  surname: Qi
  fullname: Qi, Jun
  organization: Nanjing Agricultural Univ
– sequence: 2
  givenname: Deng‐yong
  surname: Liu
  fullname: Liu, Deng‐yong
  organization: Bohai Univ
– sequence: 3
  givenname: Guang‐hong
  surname: Zhou
  fullname: Zhou, Guang‐hong
  organization: Nanjing Agricultural Univ
– sequence: 4
  givenname: Xing‐lian
  surname: Xu
  fullname: Xu, Xing‐lian
  email: xlxus@njau.edu.cn
  organization: Nanjing Agricultural Univ
BackLink https://www.ncbi.nlm.nih.gov/pubmed/28732107$$D View this record in MEDLINE/PubMed
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IsPeerReviewed true
IsScholarly true
Issue 9
Keywords volatile compounds
electronic nose
traditional Chinese chicken soup
yellow-feather chicken
electronic tongue
taste characteristics
Language English
License http://onlinelibrary.wiley.com/termsAndConditions#vor
2017 Institute of Food Technologists®.
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Snippet The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing...
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SubjectTerms 1-Hexanol
Aldehydes
Aldehydes - analysis
Amino acids
Amino Acids - analysis
Animals
Aroma
Chickens
Chlorides
Cooking
Cooking - instrumentation
Cooking - methods
Electronic Nose
Electronic noses
electronic tongue
Electronic tongues
Flavor compounds
Flavoring Agents - chemistry
Flavors
free amino acids
Heating
Hexanal
Hexanol
Hexanols - analysis
Humans
Inosine monophosphate
Inosine Monophosphate - analysis
mineral content
Minerals
Nucleotides
Odor
Odorants - analysis
odors
Poultry
Recipes
Soups
Taste
taste characteristics
Time Factors
traditional Chinese chicken soup
Umami
Volatile compounds
Volatile Organic Compounds - chemistry
yellow‐feather chicken
Title Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens
URI https://onlinelibrary.wiley.com/doi/abs/10.1111%2F1750-3841.13801
https://www.ncbi.nlm.nih.gov/pubmed/28732107
https://www.proquest.com/docview/1936555132
https://www.proquest.com/docview/1922512788
https://www.proquest.com/docview/2000612987
Volume 82
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