Abstract

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