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| Change in the Flavor of Beijing-You Chicken Broth during Cooking |
| QIN Chenqiang, YANG Weifang, Lü Xueze, XIA Qiuxia, WANG Liang, ZHAO Linggai, LIU Yi, LI Xingmin |
| 1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.Beijing Animal Husbandry Station, Beijing 100101, China; 3.Hebei Qianxin Animal Husbandry Co.Ltd., Zhangjiakou 075000, China |
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Abstract The change in the taste of Beijing-You chicken broth during cooking was investigated by electronic tongue detection combined with the determination of nucleotides and free amino acids, and the change in the odor was examined by electronic nose combined with gas chromatography-mass spectrometry (GC-MS). The results showed that the taste change of chicken broth was attributed to the umami amino acid Glu and the sweet amino acid Ala and some peptides in it. The 5’-inosine monphosphate (IMP) content was 64.12 mg/L, total amino acid content 39.54 g/L, and taurine content 11.70 g/L after 3.0 h of boiling. Aldehydes were identified as characteristic flavor components in chicken broth, including nonanal, (E)-2-heptanal, (E)-2-octenal, trans-2-tridecadienal, and trans-2-undecane aldehyde. In addition, some sulfur-containing compounds such as disulfide, as well as 1-octen-3-ol also contributed to the characteristic aroma of Beijing-You chicken broth.
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2021, Vol. 35 
