Comparison of Free Amino Acids and Taste Characteristics in Chicken Soup and Chicken Enzymatic Hydrolysate

doi:10.7506/spkx1002-6630-201516019

Abstract

Abstract:

To comparatively analyze the composition and contents of free amino acids in chicken soup and chicken
enzymatic hydrolysate, free amino acids were detected by automatic amino acid analyzer, and the taste was analyzed by
electronic tongue. The results indicated that the total content of amino acids in enzymatic hydrolysate showed a significant
increase compared to chicken soup, and the proportion of flavor amino acids was similar with that of chicken soup. The
largest contribution of taste activity value (TAV) in chicken soup was provided by histidine, followed by glutamate. Among
the amino acids with higher TAV in the enzymatic hydrolysate, glutamic acid was responsible for the umami taste, and the
rest were bitter-tasting amino acids. The total amount of sweet and umami amino acids was similar to bitter amino acids in
chicken soup, and the amount of bitter amino acids in enzymatic hydrolysates was up to 72.60%. The results indicated that
the overall taste of chicken soup was sweet and umami, whereas that of chicken enzymatic hydrolysate was bitter. The PCA
showed that the taste of chicken soup and chicken enzymatic hydrolysate were significantly different.

Key words: chicken soup, enzymatic hydrolysate, free amino acids, taste, taste active value, electronic tongue

CLC Number:

TS207.3

CHEN Yiying, DING Qi, ZHAO Jing, SUN Ying, ZHANG Yuyu, SUN Baoguo, ZHENG Fuping. Comparison of Free Amino Acids and Taste Characteristics in Chicken Soup and Chicken Enzymatic Hydrolysate[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201516019.

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Comparison of Free Amino Acids and Taste Characteristics in Chicken Soup and Chicken Enzymatic Hydrolysate

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