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
StatePublished - Jan 2020

Fingerprint

Least-Squares Analysis
umami
sensory evaluation
least squares
Chickens
flavor
Regression Analysis
chickens
Muscles
muscles
Eicosanoic Acids
guanosine monophosphate
inosine monophosphate
Guanosine Monophosphate
Inosine Monophosphate
myristic acid
Palmitic Acid
Isoleucine
Myristic Acid
isoleucine

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

Cite this

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title = "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",
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.",
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",
author = "Huan Zhan and Khizar Hayat and Heping Cui and Shahzad Hussain and Ho, {Chi Tang} and Xiaoming Zhang",
year = "2020",
month = "1",
doi = "10.1016/j.lwt.2019.108786",
language = "English (US)",
volume = "118",
journal = "LWT - Food Science and Technology",
issn = "0023-6438",
publisher = "Academic Press Inc.",

}

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

In: LWT, Vol. 118, 108786, 01.2020.

Research output: Contribution to journalArticle

TY - JOUR

T1 - 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

AU - Zhan, Huan

AU - Hayat, Khizar

AU - Cui, Heping

AU - Hussain, Shahzad

AU - Ho, Chi Tang

AU - Zhang, Xiaoming

PY - 2020/1

Y1 - 2020/1

N2 - 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.

AB - 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.

KW - Amino acids

KW - Fatty acids

KW - Glycine

KW - Guanosine-5′-monophosphate

KW - Inosine-5′-monophosphate

KW - L-alanine

KW - L-arginine

KW - L-cysteine

KW - L-histidine

KW - L-leucine

KW - L-lysine

KW - L-methionine

KW - L-phenylalanine

KW - L-proline

KW - L-serine

KW - L-threonine

KW - L-tyrosine

KW - L-valine

KW - Methyl tridecanoate

KW - Nucleotides

KW - PubChem CID: 145741

KW - PubChem CID: 15608

KW - PubChem CID: 21712

KW - PubChem CID: 33032

KW - PubChem CID: 5950

KW - PubChem CID: 5951

KW - PubChem CID: 5960

KW - PubChem CID: 5962

KW - PubChem CID: 6057

KW - PubChem CID: 60960

KW - PubChem CID: 6106

KW - PubChem CID: 6137

KW - PubChem CID: 6140

KW - PubChem CID: 6274

KW - PubChem CID: 6287

KW - PubChem CID: 6288

KW - PubChem CID: 6306

KW - PubChem CID: 6322

KW - PubChem CID: 750

KW - PubChem CID: 8582

KW - Sensory evaluation

KW - Soluble solid fractions

KW - l-aspartic acid

KW - l-glutamic

KW - l-isoleucine

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U2 - 10.1016/j.lwt.2019.108786

DO - 10.1016/j.lwt.2019.108786

M3 - Article

AN - SCOPUS:85075499586

VL - 118

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

SN - 0023-6438

M1 - 108786

ER -