Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth

• 발행기관: 한국축산식품학회
• 저자명: Rong Jia Yucai Yang Guozhou Liao Yuan Yang Dahai Gu Guiying Wang
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제44권 제3호, 651~661쪽, 전체 11쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.05.01

국문 초록

Chicken broth has a taste of umami, and the stewing time has an important effect on the quality of chicken broth, but there are fewer studies on the control of the stewing time. Based on this, the study was conducted to analyze the effects of different stewing times on the sensory, small molecular metabolites, free fatty acids, and volatile flavor compounds contents in chicken broths by liquid chromatography-quadrupole/time-of-flight mass spectrometry, gas chromatography-mass spectrometry, headspace solid-phase microextraction, and gas chromatography-mass spectrometry. Eighty-nine small molecular metabolites, 15 free fatty acids, and 86 volatile flavor compounds were detected. Palmitic and stearic acids were the more abundant fatty acids, and aldehydes were the main volatile flavor compounds. The study found that chicken broth had the best sensory evaluation, the highest content of taste components, and the richest content of volatile flavor components when the stewing time was 2.5 h. This study investigated the effect of stewing time on the quality of chicken broth to provide scientific and theoretical guidance for developing and utilizing local chicken.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

키워드

liquid chromatography-quadrupole/time-of-flight mass spectrometry (LC-Q/TOF-MS) gas chromatography-mass spectrometry (GC-MS) head space solid phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME-GC-MS) stewing time taste