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Approaches in Poultry, Dairy & Veterinary Sciences

Effect of Cooking Conditions on the Flavor Formation and Adulteration Detection by Cluster Analysis of the Traditional Chinese Chicken Soup

  • Open or Close Xi Feng1,2 §, Gang Cheng3 §, Xiaofeng He1, Hong Yang1, Sha Sha1 and Wen Huang1*

    1College of Food Science and Technology, Huazhong Agricultural University, China

    2Department of Animal Science, Iowa State University, USA

    3College of Life Science, South-Central University for Nationalities, China

    *Corresponding author: Wen Huang, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, 430070, China, Tel: 01186-27-87282426; Email:

    §Both the authors contributed equally and both are co-first authors.

Submission: August 15, 2017; Published: October 24, 2017

DOI: 10.31031/APDV.2017.01.000509

ISSN: 2576-9162
Volume1 Issue2


Traditional Chinese chicken soups, even have a history more than thousands of years, the mechanisms of taste formation are still unknown for us. Additionally, due to economical motivations, many restaurants use low-cost canned pressure chicken soup food adulterating as traditional Chinese chicken soups. In this study, effect of cooking conditions on water-soluble flavor, precursors and sensory properties of the traditional Chinese chicken soups was evaluated, and the qualities of traditional Chinese chicken soups (non-adulteration samples S1) and canned pressure chicken soups (adulteration samples S2) were also compared. The results indicated that prolonged heating time and lower osmotic pressure were favor to total free amino acids formation, however, overheat brought negative effect on flavor 5’-nucleotides and total carbohydrate stabilities, while the higher amount of flavor 5’-nucleotides can be easily achieved in the higher osmotic pressure conditions, and the amount of protein was more sensitive to the NaCl concentration. With cluster analysis, the two types of chicken soup (non-adulteration S1 and adulteration samples S2) can be divided into different clusters based on those routine physicochemical indices.

Keywords: Adulteration; Cluster analysis; Response surface methodology; Sensory evaluation; Traditional chinese chicken soup; Water-soluble flavor

Abbreviations: IMP: Inosine 5’-Monophosphate; GMP: Guanosine 5’-Monophosphate

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