Abstract:Traditional Chinese chicken soups, even have a history more than thousands of years, the mechanisms of taste formation are still unknown for us. Additionally, due to economical motivations, many restaurants use low-cost canned pressure chicken soup food adulterating as traditional Chinese chicken soups. In this study, effect of cooking conditions on water-soluble flavor, precursors and sensory properties of the traditional Chinese chicken soups was evaluated, and the qualities of traditional Chinese chicken so… Show more
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