| Kokumi flavor was discovered and named by Japanese scientists,and its taste receptor is Ca SR,a calcium-sensitive receptor of G protein-coupled receptor family.It is a new type of taste sensation juxtaposed with the five basic tastes(sour,sweet,bitter,salty and fresh).Kokumi taste has obvious feeling of thick,lasting,continuous and full mouth.Kokumi flavor substances can effectively improve the savory and salty taste of soup stock,and give soup stock a strong feeling.In this paper,Gushi chicken was taken as the research object,and the influence of the best cooking conditions on the flavor of soup was studied.On this basis,two kinds of kokumi flavor substances were identified in the soup by using the technology of polypeptide proteomics and electronic tongue.Then,the response surface model and fuzzy mathematical model were established by gas-ion mobility spectrometry,and the influence of different cooking methods on the volatile flavor substances of Gushi chicken was studied from the aspect of smell,and the formula and technology of Gushi chicken source soup condiment were optimized from the aspect of taste.The main research contents and related aspects of this paper.(1)Gushi chicken was used as raw material to explore the influence of cooking conditions on the flavor of chicken soup.Chicken soup was cooked at normal pressure and low temperature at different ratio of material to liquid and different time,and the changes of oligopeptide content and sensory quality were studied.Finally,the best boiling conditions were determined as follows:normal pressure 100?,solid-liquid ratio 1:2,boiling time 4 h.(2)16,306 peptides in Gushi Chicken Soup were analyzed by UPLC-Q-TOF MS/MS.After amino acid structure comparison and electronic tongue analysis,two peptides with kokumi flavor were selected,namely TPDFVR and TPELLH.The taste thresholds of TPDFVR and TPELLH are0.4 mmol/L and 0.2 mmol/L,respectively.These two peptides have strong sour taste and obvious salty taste,which can improve the richness and freshness of chicken soup to a certain extent,prolong the tasting time of chicken soup in the mouth and improve the taste of chicken soup.The experimental results show that proteomics has great advantages in quickly and efficiently discovering flavor peptides.(3)The volatile flavor components of Gushi chicken breast after stewing and frying in air fryer were detected by gas-ion migration chromatography and principal component analysis(PCA),and the relative odor activity value(ROAV)was analyzed by principal component analysis.Results A total of 43 volatile substances were identified.Phenylacetaldehyde and 3-methylthiopropionaldehyde can be used as flavor markers of air-fried chicken breast by fingerprint analysis.Ethyl acetate,(E)-2-octal-d and 2-ethyl-1-hexanol-D can be used as flavor markers of stewed chicken.Finally,the ROAV of volatiles was analyzed by PCA.It was found that 13compounds(ROAV? 1)such as 3-methylbutyraldehyde-D,octanal-D and(E)-2-nonenal-M were the main flavor compounds of boiled chicken breast meat;11 compounds(ROAV?1)such as 1-octene-3-alcohol-D,heptanaldehyde-M and hexanal-M are the main compounds in air fried chicken breast(4)The response surface model was established to optimize the formula of Gushi Chicken Source Soup Condiment,and the results were verified by fuzzy mathematical model.The final formula of Gushi Chicken Source Soup Condiment was as follows: 7.2 % of flavoring agent,16 %of salt,6 % of Gushi chicken breast,3 % of chicken paste,0.4 % of xanthan gum and 3 % of corn starch.To sum up,this project uses proteomics technology to analyze the structure of kokumi peptide in Gushi Chicken Soup in Henan Province,and uses the methods of peptide structure analysis,chemical synthesis,electronic tongue and sensory evaluation to identify and excavate the taste peptide of kokumi from chicken.The development of the project can provide a basis for the protection and utilization of Gushi chicken regional characteristic germplasm resources and food standardization. |
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