Flavor Enhancement of Chicken Broth from Boiled Celery Constituents

Abstract

The flavor-enhancing effects of the volatile constituents in celery were investigated. The test samples were prepared by adding celery fractions to chicken broth at a concentration that distinct odors of them were not detected, and the samples were sensorially evaluated for the perceived intensities of 8 terms such as "thick," "impactful," "mild," "lasting," "satisfied," "complex," "refined," and "clarified," which are considered to be the elements of the complex flavor and for 3 terms such as "sweet," "salty," and "umami" taste. A comparison of effects between the volatile and nonvolatile fractions of celery revealed that the volatile compounds in celery enhanced the complex flavor of chicken broth more than the nonvolatile compounds. Among the characteristic odorants of celery, three phthalides, namely, sedanenolide, 3-n-butylphthalide, and sedanolide, were shown to contribute to the complex flavor of chicken broth, and sedanenolide was most effective. The three phthalides enhanced perceived intensities of "umami" and "sweet" despite their no taste properties in addition to the complex flavor.

Cytotoxicity, antiprotozoal, and anti‐inflammatory activities of eight curry powders and comparison of their UPLC‐ESI‐QTOF‐MS chemical profiles

“…The metabolite at m / z 191.1097 ( t R 8.66 min) showed the ions m / z 173 [M − H 2 O + H] + , m / z 145 [M − H 2 O −CO + H] + and m / z 117 [M − H 2 O − CO − C 2 H 4 + H] + , consistent with the structure of butylphthalide, a constituent of celery …”

Antihypertensive Effect of Celery Seed on Rat Blood Pressure in Chronic Administration

“…NBP is one of the active constituents in celery. [24][25][26] Some researchers have reported antihypertensive effects of some FIG. 3.…”

Saccharides-Derived Flavor Compounds

“…Sweet aroma types were reported to reduce the bitterness of branched-chain amino acids such as l-leucine, l-isoleucine, and l-valine (Mukai et al 2007). The taste inactive butyl phthalide found in celery increased the umami and sweet notes of chicken broth (Kurobayashi et al 2008). The aroma of a dried bonito stock (Manabe et al 2009) or the application of the sotolon occurring, for example, in soy sauce (Busch et al 2009) was able to increase saltiness of sodium chloride in sensory tests.…”