Effects of Four Different Chicken Breeds from Different Regions of Jiangxi on the Taste and Volatile Flavor of Chicken Soup
To investigate the taste and volatile flavor characteristics of chicken soup from different local chicken breeds in Jiangxi, chicken soups were prepared using Chongren Partridge Chicken, Ningdu Yellow Chicken, Taihe Silky Chicken, and Guangfeng White-Eared Yellow Chicken as raw materials. Physical a...
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The editorial department of Science and Technology of Food Industry
2025-07-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100218 |
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| author | Cailing LIU Xue LI Guangxian LIU Li WANG Bo DONG Jingzhan LIANG Guowen ZHOU Xinsheng WU |
| author_facet | Cailing LIU Xue LI Guangxian LIU Li WANG Bo DONG Jingzhan LIANG Guowen ZHOU Xinsheng WU |
| author_sort | Cailing LIU |
| collection | DOAJ |
| description | To investigate the taste and volatile flavor characteristics of chicken soup from different local chicken breeds in Jiangxi, chicken soups were prepared using Chongren Partridge Chicken, Ningdu Yellow Chicken, Taihe Silky Chicken, and Guangfeng White-Eared Yellow Chicken as raw materials. Physical and chemical indicators were analyzed, and techniques including automatic amino acid analysis, liquid chromatography-mass spectrometry (LC-MS), and gas chromatography-ion mobility spectroscopy (GC-IMS) were employed. The taste and volatile components of the four types of chicken soup were analyzed using taste activity values (TAV) and relative odor activity values (ROAV), and the correlation between them was examined. Results revealed differences in both the physicochemical properties and flavor profiles of the four chicken soups. The highest total free amino acid content (94.15 mg/100 mL) was observed in the Guangfeng White-eared Yellow Chicken soup, with umami and sweet-tasting amino acids being significantly higher than those in the other three soups (P<0.05). The TAV of 5'-inosine monophosphate (5'-IMP) was found to be greater than 1 in all soups. A total of 51 volatile aromatic compounds were identified in the four soups, with ketones, aldehydes, acids, and alcohols being identified as the primary volatile flavor components. Among them, the aldehyde content in Guangfeng White-eared Yellow Chicken soup was accounted for 68.28%, which was significantly higher than that in the other soups (P<0.05). Comprehensive analysis indicated that the overall quality of Guangfeng White-eared Yellow Chicken soup was considered superior, while the volatile substances in Chongren Spotted Chicken and Taihe Black-bone Chicken soups were found to show similar characteristics. Significant correlations were found between various free amino acids, nucleotides, and key volatile aroma compounds. The relevant research was provided as a reference for revealing the taste and volatile flavor characteristics of local chicken soup in Jiangxi. |
| format | Article |
| id | doaj-art-6133603e1cb14fdeb87abc49ebf80994 |
| institution | DOAJ |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-07-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-6133603e1cb14fdeb87abc49ebf809942025-08-20T02:41:30ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-07-014614718310.13386/j.issn1002-0306.20241002182024100218-14Effects of Four Different Chicken Breeds from Different Regions of Jiangxi on the Taste and Volatile Flavor of Chicken SoupCailing LIU0Xue LI1Guangxian LIU2Li WANG3Bo DONG4Jingzhan LIANG5Guowen ZHOU6Xinsheng WU7Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, ChinaInstitute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, ChinaInstitute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, ChinaInstitute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, ChinaInstitute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, ChinaJiangxi Wangpitu Taihe Silkie Chicken Development Co., Ltd., Ji'an 343700, ChinaChongren Guopin Spotted Chicken Development Co., Ltd., Fuzhou 344299, ChinaNingdu Xinlong Food Co., Ltd., Ganzhou 342899, ChinaTo investigate the taste and volatile flavor characteristics of chicken soup from different local chicken breeds in Jiangxi, chicken soups were prepared using Chongren Partridge Chicken, Ningdu Yellow Chicken, Taihe Silky Chicken, and Guangfeng White-Eared Yellow Chicken as raw materials. Physical and chemical indicators were analyzed, and techniques including automatic amino acid analysis, liquid chromatography-mass spectrometry (LC-MS), and gas chromatography-ion mobility spectroscopy (GC-IMS) were employed. The taste and volatile components of the four types of chicken soup were analyzed using taste activity values (TAV) and relative odor activity values (ROAV), and the correlation between them was examined. Results revealed differences in both the physicochemical properties and flavor profiles of the four chicken soups. The highest total free amino acid content (94.15 mg/100 mL) was observed in the Guangfeng White-eared Yellow Chicken soup, with umami and sweet-tasting amino acids being significantly higher than those in the other three soups (P<0.05). The TAV of 5'-inosine monophosphate (5'-IMP) was found to be greater than 1 in all soups. A total of 51 volatile aromatic compounds were identified in the four soups, with ketones, aldehydes, acids, and alcohols being identified as the primary volatile flavor components. Among them, the aldehyde content in Guangfeng White-eared Yellow Chicken soup was accounted for 68.28%, which was significantly higher than that in the other soups (P<0.05). Comprehensive analysis indicated that the overall quality of Guangfeng White-eared Yellow Chicken soup was considered superior, while the volatile substances in Chongren Spotted Chicken and Taihe Black-bone Chicken soups were found to show similar characteristics. Significant correlations were found between various free amino acids, nucleotides, and key volatile aroma compounds. The relevant research was provided as a reference for revealing the taste and volatile flavor characteristics of local chicken soup in Jiangxi.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100218chicken soupbreedstastevolatile flavorcorrelation analysis |
| spellingShingle | Cailing LIU Xue LI Guangxian LIU Li WANG Bo DONG Jingzhan LIANG Guowen ZHOU Xinsheng WU Effects of Four Different Chicken Breeds from Different Regions of Jiangxi on the Taste and Volatile Flavor of Chicken Soup Shipin gongye ke-ji chicken soup breeds taste volatile flavor correlation analysis |
| title | Effects of Four Different Chicken Breeds from Different Regions of Jiangxi on the Taste and Volatile Flavor of Chicken Soup |
| title_full | Effects of Four Different Chicken Breeds from Different Regions of Jiangxi on the Taste and Volatile Flavor of Chicken Soup |
| title_fullStr | Effects of Four Different Chicken Breeds from Different Regions of Jiangxi on the Taste and Volatile Flavor of Chicken Soup |
| title_full_unstemmed | Effects of Four Different Chicken Breeds from Different Regions of Jiangxi on the Taste and Volatile Flavor of Chicken Soup |
| title_short | Effects of Four Different Chicken Breeds from Different Regions of Jiangxi on the Taste and Volatile Flavor of Chicken Soup |
| title_sort | effects of four different chicken breeds from different regions of jiangxi on the taste and volatile flavor of chicken soup |
| topic | chicken soup breeds taste volatile flavor correlation analysis |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024100218 |
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