Comparative Analysis of Non-Salt Taste Compounds in Featured Smoked Chickens from Different Regions

doi:10.7506/spkx1002-6630-20190105-070

Abstract

Abstract: In order to find out the difference in taste among commercial smoked chickens, we carried out a comprehensive evaluation of the taste compounds of featured smoked chicken products from different regions in China. Six representative brands of featured smoked chickens were selected for analysis of free amino acids (FAA) and nucleotides. The taste activity value (TAV) and equivalent umami concentration (EUC) were used to evaluate the taste and umami intensity of the taste compounds. Taste profile was determined using an electronic tongue and compared among samples. The results showed that there were significant regional differences in free amino acid and nucleotide contents of smoked chicken (P < 0.05). Glutamate (Glu) and 5’-inosinic acid (5’-IMP) were found to be the main umami compounds of smoked chicken. The EUCs of the six smoked chickens were in the range of 0.56%–16.08%. The results of electronic tongue demonstrated that umami and richness were the important taste characteristics of smoked chicken. Among these tested samples, Liaocheng smoked chicken had the strongest richness, while Tengqiao smoked chicken had the strongest umami. In summary, Glu and 5’-IMP are the main umami compounds, and umami is the most important taste characteristic of smoked chicken; the difference in umami compounds may be related to local food cultures and consumption habits.

Key words: smoked chicken, taste compounds, taste activity value, equivalent umami concentration

CLC Number:

TS251

LIU Dengyong, ZHAO Zhinan, WU Jincheng, ZOU Yufeng, QU Wenna, LI Yan. Comparative Analysis of Non-Salt Taste Compounds in Featured Smoked Chickens from Different Regions[J]. FOOD SCIENCE, 2020, 41(2): 238-243.

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Comparative Analysis of Non-Salt Taste Compounds in Featured Smoked Chickens from Different Regions

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