Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens - Qi, Jun; Liu, Deng‐yong; Zhou, Guang‐hong; Xu, Xing‐lian (Journal of food science, 2017)
Keywords: 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