Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup

被引：5
|
作者：
Wang, Hailang [1 ]
Wu, Boxiao [2 ]
Zhang, Jinyan [1 ]
Liu, Yun [1 ]
Zhang, Min [1 ]
Chen, Lin [1 ]
Zhao, Weiwei [3 ]
Kan, Huan [1 ]
Cao, Changwei [1 ]
机构：
[1] Southwest Forestry Univ, Coll Life Sci, Dept Food Sci & Engn, Kunming 650224, Peoples R China
[2] Southwest Forestry Univ, Key Lab Forest Resources Conservat Utilizat Southw, China Minist Educ, Kunming 650224, Peoples R China
[3] Dali Univ, Sch Publ Hlth, Dali 671000, Peoples R China
来源：
FOOD CHEMISTRY-X | 2024年 / 21卷
关键词：
Bamboo shoots; Chicken soup; Quality; Flavor; Mass spectrometry; Water-soluble components; ACTIVE COMPOUNDS; BROTH;
D O I：
10.1016/j.fochx.2024.101140
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of adding bamboo shoots to stewing on the quality and flavor of chicken soup has never been reported. Therefore, this study investigated the effects of 4 kinds of bamboo shoots on the edible quality, volatile and water-soluble flavor components of Chahua chicken soup. The results showed that adding bamboo shoots changed the sensory and nutritional quality of chicken soup. A total of 62 volatile flavor components were identified by HS-SPME-GC-MS, of which 12 were identified as characteristic volatile flavor components, and 9 were the main reasons for the flavor differences between bamboo shoot chicken soup with blank chicken soup. LC -MS found that after adding bamboo shoots, the differential water-soluble components in chicken soup significantly increased, and most of the increased components have been proven to have physiological functional activity. In conclusion, adding bamboo shoots improved the nutritional and sensory quality, and changed the flavor components of chicken soup.
引用
收藏
页数：9
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