Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose

Na Xu ¹Xianming Zeng ²Peng Wang ³Xing Chen ⁴Xinglian Xu ³Minyi Han⁵

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作者信息

1. College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
2. National Center of Meat Quality and Safety Control,Nanjing Agricultural University,Nanjing 210000,China
3. College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;National Center of Meat Quality and Safety Control,Nanjing Agricultural University,Nanjing 210000,China
4. State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China
5. College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Wens Foodstuff Co.,Ltd.,Yunfu 527400,China
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Abstract

The sensory perception of food is a dynamic process,which is closely related to the release of flavor substances during oral processing.It's not only affected by the food material,but also subjected to the individual oral environment.To explore the oral processing characteristics of soft-boiled chicken,the sensory properties,texture,particle size,viscosity,characteristic values of electronic nose and tongue of different chicken samples were investigated.The correlation analysis showed that the physical characteristics especially the cohesiveness,springiness,resilience of the sample determined oral processing behavior.The addition of chicken skin played a role in lubrication during oral processing.The particle size of the bolus was heightened at the early stage,and the fluidity was enhanced in the end,which reduced the chewing time to the swallowing point and raised the aromatic compounds signal of electronic nose.But the effect of chicken skin on chicken thigh with relatively high fat content,was opposite in electronic nose,which had a certain masking effect on the perception of umami and sweet taste.In conclusion,fat played a critical role in chicken oral processing and chicken thigh had obvious advantages in comprehensive evaluation of soft-boiled chicken,which was more popular among people.

Key words

Oral processing/Chicken/Electronic tongue/Electronic nose

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基金项目

China Agriculture Research System of MOF and MARA(CARS-41)

Wens Fifth Five R&D Major Project(WENS-2020-1-ZDZX-007)

出版年

2024

食品科学与人类健康(英文)

CSTPCDCSCD

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参考文献量64

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