Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup

Duan, Wen; Liang, Li; Huang, Yan; Zhang, Yuyu; Sun, Baoguo; Li, Lina

doi:10.3390/foods10071456

Cited by 20 publications

(11 citation statements)

References 47 publications

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“…After cooling to room temperature, the juice was centrifuged at 10,000× g for 10 min to obtain the supernatant, which was aliquoted into a specific electronic tongue beaker. Prior to analysis, the instrument was calibrated and diagnosed in accordance with the instructions of the manufacturer to ensure the stability and reliability of experimental data [ 33 ]. Then, the electronic tongue was set for the sample detection method, detection sequence, and cleaning procedures.…”

Section: Methodsmentioning

confidence: 99%

Volatile Flavor Profile and Sensory Properties of Vegetable Soybean

et al. 2022

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The volatile flavor profiles and sensory properties of different vegetable soybean varieties popularized and cultivated in China for 20, 10, and 2 years (TW292, X3, and SX6, respectively) were investigated. Nutrient composition analysis revealed that TW292 had a high soluble protein and soluble sugar content but low fat content. The total free amino acid content (15.43 mg/g) and umami free amino acid content (6.08 mg/g) of SX6 were significantly higher (p < 0.05) than those of the other varieties. An electronic tongue effectively differentiated between the umami and sweetness characteristics of the vegetable soybeans. Differences in sensory evaluation results were mainly reflected in texture and taste. A total of 41 volatile compounds were identified through HS-SPME-GC-MS, and the main flavor compounds were 1-octen-3-ol, hexanal, (Z)-2-heptenal, 2-octene, nonanal, (Z)-2-decenal, and 3,5-octadien-2-one. However, the volatile composition of different vegetable soybean varieties exhibited large variability in type and relative contents. Considerable differences in nutritional, organoleptic, and aroma characteristics were found among different varieties. The results of this study will provide a good basis for the assessment and application of the major vegetable soybean varieties grown in China.

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Section: Methodsmentioning

confidence: 99%

Volatile Flavor Profile and Sensory Properties of Vegetable Soybean

et al. 2022

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“…The results of EUC and TAV are shown in Table 2. The EUC value is the concentration of monosodium glutamate and the intensity of taste produced by the synergistic action of amino acids (aspartic acid and glutamic acid) and nucleotides (IMP, GMP and AMP) (Duan et al ., 2021). The EUC levels in DRC breasts ranged from 1.74 to 8.95 g MSG 100 g −1 , while they were 0.42–1.65 g MSG 100 g −1 in DRC thighs.…”

Section: Resultsmentioning

confidence: 99%

Comprehensive characterisation of taste and aroma profiles of Daokou red‐cooked chicken by GC‐IMS and GC–MS combined with chemometrics

Sun

Saleh

et al. 2023

Int J of Food Sci Tech

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Taste and aroma profiles of Daokou red-cooked chickens (DRCs) were analysed using different techniques and methods. Multivariate data analysis revealed that e-nose and e-tongue could successfully discriminate DRCs of various sources based on their taste and aroma profiles. Flavour nucleotide content and umami concentration of breasts were higher than those of thighs. Additionally, a fingerprint was established to analyse the distribution of different volatile compounds using gas chromatography-ion mobility spectrometry. A total number of 54 volatile components was identified in the DRCs, mostly aldehydes, esters, ketones, terpenes and alcohols. Odour activity value demonstrated that nine volatile components, including 1-octen-3-ol, 2-pentylfuran, eucalyptol, nonanal, estragole, anisaldehyde, anethole, eugenol and hexanal, could be considered as the characteristic flavour compounds of DRCs. Furthermore, partial least squares-discriminant analysis (PLS-DA) analysis showed that sweet tastes, anethole, 5 0inosine monophosphate, eugenol, eucalyptol, umami tastes, sour tastes, bitter tastes, 2,3-butanedione, hexanal, hypoxanthine, inosine and d-limonene were significant factors that caused the differences among DRCs of different sources. Sensory analysis revealed variations in consumer preferences of DRCs from different suppliers. Obtained results will help in understanding of how taste and flavour compounds affect quality and preferences of DRCs, which will help manufacturers improve processing methods and promote consumption of DRCs.Keywords 5 0 -nucleotide, Daokou red-cooked chicken, e-nose, e-tongue, free amino acid, GC-IMS.

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“…In addition, the 5′-IMP in the CP and EC groups (67.02 and 68.08 mg/L) were higher than that in the SS group (60.89 mg/L, P < 0.05). 5′-GMP provided a meaty flavor and was a flavor enhancer, remarkably stronger than MSG ( 35 ). The CP group had the highest content of 5′-GMP at 53.83 mg/L, which was 1.67 times higher than that of the SS group (32.19 mg/L).…”

Section: Resultsmentioning

confidence: 99%

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup

Lai

Wang

et al. 2022

Front. Nutr.

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The effects of cooking modes [cooking in stainless-steel pot (SS), ceramic pot (CP), and electrical ceramic stewpot (EC) with different stewing time] on chemical compositions, whiteness, 5′-nucleotides, fatty acids (FAs), sensory quality and flavor substances in chicken soup added Clitocybe squamulose (Pers.) Kumm (a natural edible fungus) were investigated. The results showed that CP chicken soup had higher soluble solid matter (5.83 g/100 mL), total sugar (2.38 mg/mL), crude protein (7.58 g/100 g), and 5′-nucleotides (325.53 mg/mL) than EC and SS chicken soups. 48 volatile flavor compounds, mainly aldehydes and alkanes, were found by gas chromatography-mass spectrometry (GC-MS), and the characteristic flavor substances were identified by Principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA). Hexanal, (E,E)-2,4-decadienal and 3-methyl-hexadecane were the most abundant differential volatile compounds in the CP chicken soup. Additionally, the results of sensory evaluation showed that the chicken soup cooked in CP had the higher values of aroma, taste, and overall acceptability. Our results indicate that CP mode might be the best option for cooking chicken soup. This study provides a new perspective in the improvement of the quality and flavor of chicken soup by using an appropriate cooking mode. Theoretical support for the use of various cooking modes is also discussed to improve the quality of chicken soup at home and in the industry.

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Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup

Cited by 20 publications

References 47 publications

Volatile Flavor Profile and Sensory Properties of Vegetable Soybean

Volatile Flavor Profile and Sensory Properties of Vegetable Soybean

Comprehensive characterisation of taste and aroma profiles of Daokou red‐cooked chicken by GC‐IMS and GC–MS combined with chemometrics

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup

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