Effect of different salt additions on the taste and flavor-related compounds in chicken soup

被引:1
|
作者
Jia, Rong [1 ,2 ]
Yin, Xiaoyan [1 ,2 ]
Yang, Yucai [1 ,2 ]
Liao, Guozhou [2 ]
Gu, Dahai [1 ,2 ]
Pu, Yuehong [1 ,2 ]
Wang, Guiying [1 ]
机构
[1] Yunnan Agr Univ, Coll Food Sci & Technol, Kunming, Peoples R China
[2] Yunnan Agr Univ, Livestock Prod Proc & Engn Technol Res Ctr Yunnan, Kunming, Peoples R China
来源
FRONTIERS IN NUTRITION | 2024年 / 11卷
基金
中国国家自然科学基金;
关键词
chicken soup; different salt additions; water-soluble small molecule compounds; free fatty acids; volatile compounds; LC-Q/TOF-MS; HS-SPME-GC-MS; QUALITY;
D O I
10.3389/fnut.2024.1368789
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Chicken soup is popular among consumers because of its delicious taste, strong flavor, and abundant nutritional value. Twenty-four Yunnan local hens were stewed by adding different amounts of NaCl [1.5, 2, 2.5, 3%, m/m, calculated based on chicken carcass weight; chicken: water = 1:2 (m/m)] to study the effect of salt addition on taste- and flavor-related compounds in chicken soup. Sensory evaluation results showed that the 2 and 2.5% NaCl treatment groups had higher scores. Water-soluble small molecule compounds were detected by LC-Q/TOF-MS based metabolomics approach, among which amino acids and their derivatives, nucleic acids, and small peptides were the main components. The concentration of Water-soluble small molecule substances in chicken soup samples with different salt additions showed a clear trend of separation and reached the highest in the 2.5% NaCl treatment group. Volatile flavor compounds in the chicken soup were analyzed by HS-SPME-GC-MS, including aldehydes, and alcohols, and the relative concentration of flavor compounds in the 2.5% salt treatment group was the highest. In summary, the addition of salt could improve the overall flavor of chicken broth, and the optimal salt addition of NaCl in chicken soup is 2.5%.
引用
收藏
页数:9
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