Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken

Abstract

Taste is one of the main chicken soup characteristic quality factors as it affects palatability as well as consumer acceptability. Metabolomics coupled with sensory analysis method were applied to explore the differences of taste-chemical compositions in chicken carcasses and their correlation to the sensory qualities. Results showed that organic acid were the main taste compounds contained in the five kinds of chicken soup samples. The umami taste intensity of chicken breast meat soup was significantly higher than that of the other four parts (p 1).

Keywords

• chicken
• umami
• taste
• sensory evaluation
• amino acid
• organic acid
• nucleotide