Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens

The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the principal taste‐active and volatile compounds and the overall flavor profile of traditional Chinese chicken soup by...

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Bibliographic Details
Published in:Journal of food science 2017-09, Vol.82 (9), p.2031-2040
Main Authors: Qi, Jun, Liu, Deng‐yong, Zhou, Guang‐hong, Xu, Xing‐lian
Format: Article
Language:English
Subjects:
1-Hexanol
Aldehydes
Aldehydes - analysis
Amino acids
Amino Acids - analysis
Animals
Aroma
Chickens
Chloride
Cooking
Cooking - instrumentation
Cooking - methods
Electronic Nose
Electronic noses
electronic tongue
Electronic tongues
Flavor compounds
Flavoring Agents - chemistry
Heating
Hexanal
Hexanol
Hexanols - analysis
Humans
Inosine monophosphate
Inosine Monophosphate - analysis
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
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Summary:The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. The present study investigated the effects of stewing time (1, 2, and 3 h) on the principal taste‐active and volatile compounds and the overall flavor profile of traditional Chinese chicken soup by measuring the contents of free amino acids (FAAs), 5′‐nucleotides, minerals and volatile compounds and by evaluating the taste and aroma profiles using an electronic nose, an electronic tongue and a human panel. Results showed that the major umami‐related compounds in the chicken soup were inosine 5′‐monophosphate (IMP) and chloride, both of which increased significantly (P < 0.05) during stewing. The taste active values (TAVs) of the equivalent umami concentration (EUC) increased from 4.08 to 9.93 (P < 0.05) after stewing for 3 h. Although the FAA and mineral contents increased significantly (P < 0.05), their TAVs were less than 1. The volatile compounds were mainly hexanal, heptanal, octanal, nonanal, (E)‐2‐nonanal, (E)‐2‐decenal, (E,E)‐2,4‐decadienal, 1‐hexanol, and 2‐pentyl furan. With the prolonged stewing time, the aldehydes first increased and then decreased significantly (P < 0.05), while 1‐hexanol and 2‐pentyl furan increased steadily (P < 0.05). The aroma scores of the chicken soup reached the maximum after stewing for 3 h. The discrepancy in overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing time has a positive effect on improving the flavor profiles of chicken soup, especially within the first 2 h. Practical Application The information obtained not only provides insight into the changes in odor and taste of chicken soup during cooking but also provides guidelines that can be followed to improve the stewing process.
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.13801