Effects Of Natural Ingredients On The Flavor Of The Chicken Broth And Shelf Life Of The Chicken Seasoning

With the growth of health consciousness,natural umami flavor agent has become a trend of the condiment industry.How to ensure the quality of natural chicken seasoning during the shelf life becomes a new research direction.In this study,the effect of natural ingredients on the flavor of chicken broth was firstly studied.Sensory evaluation,electronic nose,gas chromatography-mass spectrometry(GC-MS)and high-performance liquid chromatography were used to analyze the flavor profile and characteristic volatile compounds of chicken broth.Then,appropriate natural ingredient chicken broth concentrates were used to prepare chicken seasoning.The color difference,aroma,taste of commercial chicken seasoning with different package methods were compared,and the characteristic volatile compounds were also studied.Finally,the shelf life was predicted based on kinetic equation,and applied to the evaluation of the shelf life of new chicken seasoning with natural ingredients.The main conclusions of the paper were as follows:According to the results of sensory evaluation and electronic nose,there was significant difference between the control and the chicken broth with 11 kinds of natural ingredients.The addition of traditional Chinese medicine can highlight the spicy,umami and sweetness flavor.The overall aroma and flavor,umami aroma and flavor of spice chicken broth were higher than the control.The addition of mushroom enhanced the sweet and fat aroma of chicken broth.It was suggested that natural ingredients can improve the flavor of chicken broth obviously.The results of GC-MS analysis showed that the categories and contents of volatile compounds of chicken broth with natural ingredients were significantly higher than the values of the control.And the contents of I+G and umami amino acids in the chicken broth with mushrooms significantly increased.The changes of chicken seasoning with different package methods during storage were analyzed to optimize the package method and index.It was indicated that the L value of the samples decreased and the a value of the samples increased during storage.The sensory evaluation results showed that the chicken flavor becomes weaker,and the pepper,garlic and salty flavor become stronger during storage.The contents of aldehydes and sulfur compounds decreased during storage,which means the loss of characteristic flavor in chicken seasoning.As for the package methods,the package material Alu and large package can slow down the change of samples by color difference analysis,sensory evaluation,electronic nose and the change of volatile compounds.