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

Huan Zhan, Khizar Hayat, Heping Cui, Shahzad Hussain, Chi Tang Ho, Xiaoming Zhang

Research output: Contribution to journalArticle

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.

Original languageEnglish (US)
Article number108786
JournalLWT
Volume118
DOIs
Publication statusPublished - Jan 2020

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All Science Journal Classification (ASJC) codes

  • Food Science

Keywords

  • Amino acids
  • Fatty acids
  • Glycine
  • Guanosine-5′-monophosphate
  • Inosine-5′-monophosphate
  • L-alanine
  • L-arginine
  • L-cysteine
  • L-histidine
  • L-leucine
  • L-lysine
  • L-methionine
  • L-phenylalanine
  • L-proline
  • L-serine
  • L-threonine
  • L-tyrosine
  • L-valine
  • Methyl tridecanoate
  • Nucleotides
  • PubChem CID: 145741
  • PubChem CID: 15608
  • PubChem CID: 21712
  • PubChem CID: 33032
  • PubChem CID: 5950
  • PubChem CID: 5951
  • PubChem CID: 5960
  • PubChem CID: 5962
  • PubChem CID: 6057
  • PubChem CID: 60960
  • PubChem CID: 6106
  • PubChem CID: 6137
  • PubChem CID: 6140
  • PubChem CID: 6274
  • PubChem CID: 6287
  • PubChem CID: 6288
  • PubChem CID: 6306
  • PubChem CID: 6322
  • PubChem CID: 750
  • PubChem CID: 8582
  • Sensory evaluation
  • Soluble solid fractions
  • l-aspartic acid
  • l-glutamic
  • l-isoleucine

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