Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review

Zhang, Lili; Hao, Zhilin; Zhao, Chao; Zhang, Yuyu; Li, Jian; Sun, Baoguo; Tang, Yizhuang; Yao, Meixiang

doi:10.1002/fsn3.2501

Cited by 31 publications

(24 citation statements)

References 135 publications

(203 reference statements)

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“…Chicken soup is very popular among consumers owing to its umami taste. To date, >300 nonvolatile substances have been detected in chicken products, and one-third of them are taste-related compounds . As a specific taste, umami usually indicates that the food is rich in protein or amino acids .…”

Section: Introductionmentioning

confidence: 99%

“…To date, >300 nonvolatile substances have been detected in chicken products, and one-third of them are tasterelated compounds. 1 As a specific taste, umami usually indicates that the food is rich in protein or amino acids. 2 Therefore, the preference for umami foods is a reasonable choice for people to acquire more nutrition and energy to maintain their physical health and life activities.…”

Section: ■ Introductionmentioning

confidence: 99%

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Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste Receptor

Zhang

et al. 2023

J. Agric. Food Chem.

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Ultrafiltration combined with nanoliquid chromatography quadrupole time-of-flight mass spectrometry (nano-LC-QTOF-MS) and sensory evaluation was used to separate and identify umami peptides in chicken breast soup. Fifteen peptides with umami propensity scores of >588 were identified from the fraction (molecular weight ≤1 kDa) using nano-LC-QTOF-MS, and their concentrations ranged from 0.02 ± 0.01 to 6.94 ± 0.41 μg/L in chicken breast soup. AEEHVEAVN, PKESEKPN, VGNEFVTKG, GIQKELQF, FTERVQ, and AEINKILGN were considered as umami peptides according to sensory analysis results (detection threshold: 0.18−0.91 mmol/L). The measurement of point of subjective equality showed that these six umami peptides (2.00 g/L) were equivalent to 0.53−0.66 g/L of monosodium glutamate (MSG) in terms of umami intensity. Notably, the sensory evaluation results showed that the peptide of AEEHVEAVN significantly enhanced the umami intensity of the MSG solution and chicken soup models. The molecular docking results showed that the serine residues were the most frequently observed binding sites in T1R1/ T1R3. The binding site Ser276 particularly contributed to the formation of the umami peptide−T1R1 complexes. The acidic glutamate residues observed in the umami peptides were also involved in their binding to the T1R1 and T1R3 subunits.

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Section: Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste Receptor

Zhang

et al. 2023

J. Agric. Food Chem.

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“…During the first stage, the fat in the subcutaneous tissue of the chicken migrated into the soup because of the high temperature, thereby increasing the lipid content in the soup. The decreased lipid content during the later stage may have been caused by the decomposition as a result of prolonged heat treatment ( 30 ). In the current study, the lipid contents in the CP and EC groups (0.75 and 1.40 g/100 mL) were significantly lower than that in the SS group (2.02 g/100 mL) after 4.5 h of cooking ( P < 0.05, Figure 2 ).…”

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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“…In the present study, there is no difference in glutamate abundance between LW and MS ducks, suggesting GMP may be the major driver of umami taste in LW duck meat. However, another ubiquitous umami compound ( Ney, 1971 ; Zhang et al, 2021a ), L-Aspartic acid was higher abundant in the breast meat of MS ducks than that of LW duck, suggesting the different umami formations of LW duck meat. Aspartic Acid plays an important role in the synthesis of other amino acids and in the urea cycles.…”

Section: Discussionmentioning

confidence: 98%

Integrated multi-omic data reveal the potential molecular mechanisms of the nutrition and flavor in Liancheng white duck meat

et al. 2022

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The Liancheng white (LW) duck is one of the most valued Chinese indigenous poultry breeds. Its meat is rich in nutrients and has distinct flavors, but the molecular mechanisms behind them are unknown. To address this issue, we measured and compared multi-omic data (genome, transcriptome, and metabolome) of breast meat from LW ducks and the Mianyang Shelduck (MS) ducks. We found that the LW duck has distinct breed-specific genetic features, including numerous mutant genes with differential expressions associated with amino acid metabolism and transport activities. The metabolome driven by genetic materials was also seen to differ between the two breeds. For example, several amino acids that are beneficial for human health, such as L-Arginine, L-Ornithine, and L-lysine, were found in considerably higher concentrations in LW muscle than in MS duck muscle (p < 0.05). SLC7A6, a mutant gene, was substantially upregulated in the LW group (p < 0.05), which may lead to excessive L-arginine and L-ornithine accumulation in LW duck meat through transport regulation. Further, guanosine monophosphate (GMP), an umami-tasting molecule, was considerably higher in LW muscle (p < 0.05), while L-Aspartic acid was significantly abundant in MS duck meat (p < 0.05), showing that the LW duck has a different umami formation. Overall, this study contributed to our understanding of the molecular mechanisms driving the enriched nutrients and distinct umami of LW duck meat, which will provide a useful reference for duck breeding.

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Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review

Cited by 31 publications

References 135 publications

Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste Receptor

Identification of Novel Umami Peptides in Chicken Breast Soup through a Sensory-Guided Approach and Molecular Docking to the T1R1/T1R3 Taste Receptor

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

Integrated multi-omic data reveal the potential molecular mechanisms of the nutrition and flavor in Liancheng white duck meat

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