Characterization of flavor active non-volatile compounds in chicken broth and correlated contributing constituent compounds in muscle through sensory evaluation and partial least square regression analysis. (January 2020)

• Record Type: Journal Article
• Authors: Zhan, Huan; Hayat, Khizar; Cui, Heping; Hussain, Shahzad; Ho, Chi-Tang; Zhang, Xiaoming
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 118(2020)
• Publication Date: 2020-01
• Subjects: Sensory evaluation -- Amino acids -- Nucleotides -- Soluble solid fractions -- Fatty acids; Methyl tridecanoate -- PubChem CID: 15608 -- l-alanine -- PubChem CID: 5950 -- l-arginine -- PubChem CID: 6322 -- l-aspartic acid -- PubChem CID: 5960 -- l-cysteine -- PubChem CID: 60960 -- l-glutamic -- PubChem CID: 33032 -- Glycine -- PubChem CID: 750 -- l-histidine -- PubChem CID: 6274 -- l-isoleucine -- PubChem CID: 6306 -- l-leucine -- PubChem CID: 6106 -- l-lysine -- PubChem CID: 5962 -- l-methionine -- PubChem CID: 6137 -- l-phenylalanine -- PubChem CID: 6140 -- l-proline -- PubChem CID: 145741 -- l-serine -- PubChem CID: 5951 -- l-threonine -- PubChem CID: 6288 -- l-tyrosine -- PubChem CID: 6057 -- l-valine -- PubChem CID: 6287 -- Guanosine-5′-monophosphate -- PubChem CID: 21712 -- Inosine-5′-monophosphate -- PubChem CID: 8582; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2019.108786
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The correlation between flavor-active non-volatile compounds in chicken broth, the chemical components in muscle, and sensory evaluation was analyzed through partial least square regression analysis. In chicken broth, free amino acid serine significantly and positively influenced the fatty attribute (p < 0.05), while aspartic acid, glutamic acid, glycine, alanine and proline, strongly affected the umami taste. Soluble solid fractions (Mw > 10 K, Mw 5 K–10 K, Mw 0.2 K–1 K) exerted a positive influence on umami and kokumi attribute. Among nucleotides, inosine-5′-monophosphate influenced the meaty attribute, whereas guanosine-5′-monophosphate positively and significantly affected the umami attribute (p < 0.05). Furthermore, in chicken muscle, cysteine, methionine, lysine, myristic acid, palmitic acid, stearic acid, and eicosanoic acid positively influenced the fatty attribute, while glutamic acid, threonine, tyrosine, and isoleucine strongly and positively affected the umami attribute and proved to be the main contributing constituents to chicken broth flavor. Highlights: Serine significantly and positively influenced the fatty attribute in broth. Five amino acids and guanosine-5′-monophosphate in broth influenced umami taste. Three amino acids and four fatty acids in muscle strongly affected fatty flavor.