Comparative Analysis of Flavor Components in Traditional Sichuan Clear Chicken Soup and Commercially Available Chicken Soup
In this study,gas chromatography-ion mobility spectrometry(GC-IMS)combined with relative odor activity value(ROAV)analysis,electronic tongue evaluation and free amino acid determination is used to conduct an in-depth analysis of the flavor components in traditional Sichuan clear chicken soup and four types of commercially available chicken soup.A total of 66 volatile compounds are identified through GC-IMS.Among them,as the key aroma compound in traditional Sichuan clear chicken soup,3-methyl-l-butanol significantly enhances its unique flavor.The analysis of free amino acids shows that glutamic acid and histidine significantly contribute to the taste of chicken soup.Electronic tongue evaluation reveals the differences in taste characteristics among five types of chicken soup,while the PLS-DA model successfully distinguishes the volatile flavor compounds in five types of chicken soup and identifies the characteristic odor substances.The research results have provided a scientific basis for the flavor optimization and industrial production of traditional chicken soup,as well as new insights into the application of flavor compounds in the food industry.
万方数据
维普
