Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based on LC-QTOF-MS/MS Combined with a Chemometric Approach

Abstract

A nontargeted fingerprinting approach combined with the chemometrics method and sensory analysis was used to assess the differences in taste-chemical compositions of chicken breast soup with different ages and their sensory qualities. The sensory evaluation results showed that the overall taste as well as the sourness, saltiness, and umami scores of the soup were increased with the age of chicken. Fifty-nine compounds were identified from four soup samples by liquid chromatography-tandem quadrupole time-of-flight mass spectrometry (LC-QTOF-MS/MS), and their total content was the highest in the 90 wk soup samples. Six upregulated compounds (carnosine, hypoxanthine, inosine, inosine 5′-monophosphate (5′-IMP), adenosine 5′-monophosphate (5′-AMP), and lactic acid) were identified as potential contributors to the taste characteristics of the 90 wk soup samples by orthogonal projections to latent structures–discriminant analysis (OPLS-DA). Additional experiments showed that 5′-AMP particularly contributed to the sourness of the soup, while carnosine contributed to the saltiness and umami of the soup.

Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth

“…Pearson correlation analyses were conducted to scrutinize the association between key volatile aroma compounds (ROAV ≥ 1) and FAAs. FAAs play a pivotal role as flavor precursors in foods, with aromatic volatile compounds responsible for flavor originating primarily from the Maillard reaction between FAAs and reducing sugars [3]. The decarboxylation and deamination of amino acids result in the formation of diverse alcohols and aldehydes [31].…”

“…Stewing chicken is a widely adopted cooking technique in China [2]. Simmering chicken in soup enhances its flavor by releasing highquality proteins, creatinine, functional peptides, umami peptides, and free amino acids [3]. This enhances the flavor and fragrance of chicken soup, rendering it more easily digestible and absorbable [4,5].…”

“…From the Maillard reaction, key aroma compounds identified in chicken broth include 3-methylthiopropanal, 2-methyl-3mercaptofuran, methylpyrazine, 2-ethyl-4-methylthiazole, and (E, E)-2,4-nonadiena [13][14][15]. The identification of aroma compounds in chicken broth has been conducted using gas chromatography (GC), GC-ion mobility spectrometry (GC-IMS), GC-mass spectrometry (GC-MS), and GC-olfactory determination (GC-O) [3,5,10,16]. In particular, GC-IMS has recently emerged as a cutting-edge technology for gas-phase separation and detection.…”

Molecular mechanisms underlying the impact of muscle fiber types on meat quality in livestock and poultry

“…The electronic tongues simulate human receptor mechanism, detect the sample information by sensor array, can analyze, identify, and judge the tested sample, and process the obtained data using multivariate statistical methods to quickly reflect the overall quality information of the sample (38). Through the use of electronic tongue measurement analysis, 5 ′ -AMP and carnosine were confirmed as the key taste-active compounds contributing to the taste perception of the chicken soup (39). Recent studies have proposed an evaluation index for flavor substances in pork, providing a theoretical support for a more accurate assessment of meat flavor (40).…”