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Abstract The correlation between flavor-active non-volatile compounds in chicken broth, the chemical components in muscle, and sensory evaluation was analyzed through partial least square regression analysis. In chicken broth, free… Click to show full abstract
Abstract The correlation between flavor-active non-volatile compounds in chicken broth, the chemical components in muscle, and sensory evaluation was analyzed through partial least square regression analysis. In chicken broth, free amino acid serine significantly and positively influenced the fatty attribute (p 10 K, Mw 5 K–10 K, Mw 0.2 K–1 K) exerted a positive influence on umami and kokumi attribute. Among nucleotides, inosine-5′-monophosphate influenced the meaty attribute, whereas guanosine-5′-monophosphate positively and significantly affected the umami attribute (p
Journal Title: Lwt - Food Science and Technology
Year Published: 2020
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