Study On Chicken Bouillon Characteristic Flavor And Influenced Factors

The overall flavor characteristics of chicken bouillon offered by Nestle R&D Centre Shanghai Ltd. were analyzed to offer research basis for the quality control. The characteristic aroma of chicken bouillons was studied using by headspace solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) with odor activity value method (OAV), odor specific magnitude estimation (OSME) method of gas chromatography-olfactometry (GC-O). The taste sensory attributes and the taste profile were determined by sensory evaluation and electronic tongue, respectively. The effect of raw materials (sugars) on the characteristic taste was analyzed using sensory evaluation, SPME/GC-MS, and electronic tongue. The correlation among the sensory evaluation, electronic senses and flavor compounds were established using partial least squares regression (PLS). The main conclusions were listed as follows:Seventy-six flavor compounds were identified using SPME/GC-MS method. Among them, thirty-two flavor compounds showed good correlation with sensory attributes according to the PLS models. The results of GC-MS with OAV, and GC-O with OSME determined that 2-propen-l-thiol, allyl methyl sulfide,3,3'-thiobis-l-propene,3-(allyldisulfanyl)-1-propene, caryophyllene, (E,E)-2,4-decadienal were the characteristic flavor compounds of chicken bouillon. GC-MS, GC-O, OAV method coupled with PLS method could evaluate the characteristic aroma of chicken bouillons.The sugar, sodium chloride, sodium glutamate, I+G and metal ions contents in the chicken bouillons with adding different types of sugars were determined. The contents of each taste components in different samples had significant differences. They had an important contribution to chicken bouillon taste. Sensory evaluation showed that the taste profiles of 203,503 and 803 were similar. And the tastes of sample 203 and 503 were more approximate. Electronic tongue had a good response to sweet, umami and salty standard substances. It could distinguish three chicken bouillons, effectively. The results of electronic tongue were in accordance with sensory evaluation results.Sensory evaluation showed that there was significant different on the sensory attributes among sample AW, AB and AL. And the taste of sample AW and AB were more approximate. The results of electronic tongue were in accordance with sensory evaluation results. Brown sugar could increase Xian, MSG and fullbody attributes, white sugar could increase pepper and sweet attributes, liquid brown sugar could increase chicken, garlic, salty, astringent and retention attributes. Sensory evaluation, electronic tongue combined with chemometrics method could be used to evaluate the characteristic taste of chicken bouillons. This can provide a method and lay foundations for the quality control of chicken bouillon.