Effect of Chicken Age on Content of Umami Substances in Gushi Chicken Broth
In order to explore the reason why Gushi old hen soup tastes more delicious,the content of free amino acids and flavor nucleotides in Gushi chicken broth of different chicken ages is studied by high performance liquid chromatography,and taste active value (TAV) and equivalent umami concentration (EUC) are used to further analyze the flavor contribution degree to the samples. The results show that the content of aspartic acid,glutamic acid,inosine acid and adenosine acid in the samples at 24 months of age is significantly higher than that in other samples (P<0.05). The content of glycine and glutamic acid in the four samples is all more than 100 mg/100 mL,which contributes more to the flavor of chicken soup. The equivalent umami concentration in the samples is significantly different,and the content at 24 months of age is the highest (3.00 g/100 g). The results of principal component analysis (PCA) show that the difference of flavor similarity gradually increases with the increase of chicken age. In summary,the research shows that the quality of chicken soup varies according to the growth stage of chicken. The reason why old hen soup tastes more delicious is mainly related to the content of umami substances such as glutamic acid,inosine acid and adenosine acid.
万方数据
维普
