Characterization of the Key Aroma Compounds in Chicken Soup Stock Using Aroma Extract Dilution Analysis

被引：18

作者：

Takakura, Yukiko ^{[1
,2
]}

Mizushima, Mayuko ^{[1
]}

Hayashi, Kazuhiro ^{[1
]}

Masuzawa, Takuya ^{[1
]}

Nishimura, Toshihide ^{[2
]}

机构：

[1] Ajinomoto Co Inc, Inst Food Sci & Technol, Kawasaki Ku, Kawasaki, Kanagawa 2108681, Japan

[2] Nippon Vet & Life Sci Univ, Dept Food Sci & Technol, Musashino, Tokyo 1808602, Japan

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2014年 / 20卷 / 01期

关键词：

chicken soup stock; aroma compound; ODOR-ACTIVE COMPOUNDS; FLAVOR; MEAT; BROTH;

D O I：

10.3136/fstr.20.109

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Aroma extract dilution analysis (AEDA) was performed on an extract prepared from chicken soup stock and 9 aroma-active compounds were selected. On the basis of high flavor dilution (FD) factors in combination with the results of the identification experiments, methylpyrazine, 2-ethyl-4-methylthiazole, 3-(methylthio)propanal, and (E,E)-2,4-decadienal were suggested as primary aroma compounds of chicken soup stock. Recombination and omission experiments of the identified aroma-active compounds in taste-reconstituted chicken soup stock revealed the main flavor profile of each compound as "roast", "roast meaty", "boiled meaty", and "fatty", respectively. A comparison of the overall flavor of the recombined mixture and the chicken soup stock revealed a high similarity, suggesting that these four compounds are important contributors to the aroma of chicken soup stock.

引用

页码：109 / 113

页数：5

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