Taste compounds and consumer acceptance of chicken soups as affected by cooking conditions

Figures & data

Figure 1. Record of temperatures in chicken soups cooked at 103 °C (♦) and 85 °C (■) for 5 h.

Table 1. Amino acid content (nmol µL⁻¹) in chicken soups cooked at different combinations of temperature (T) and time (t).

	103°C			85°C
Amino acid	3 h	4 h	5 h	3 h	4 h	5 h	SEM*	p(T)	p(t)	p(T-t)
Aspartic acid	656.67^b	643.33^b	1426.67^a	339.00^b	560.00^b	290.67^b	19.952	<0.001	0.042	0.004
Alanine	599.33^bc	594.33^bc	1141.33ª	355.00^c	565.33^bc	773.33^ab	17.105	0.011	<0.001	0.185
Glycine	509.00^b	543.67^b	1052.33ª	292.00^b	441.33^b	653.00^b	13.743	0.003	<0.001	0.195
Threonine	472.00^b	422.00^b	801.67ª	177.33^b	169.33^b	302.67^b	13.122	<0.001	0.004	0.172
Serine	336.67^b	316.67^bc	516.33ª	193.00^d	202.00^cd	221.67^bcd	5.501	<0.001	0.002	0.009
Proline	208.00^b	138.33^b	406.67ª	32.67^b	95.67^b	188.67^b	8.428	0.001	0.001	0.121
Glutamic acid	191.67^ab	158.33^b	275.67^a	159.00^b	149.00^b	145.00^b	3.513	0.007	0.065	0.037
Valine	177.00^bc	193.33^b	295.00^a	94.00^c	127.00^bc	142.33^bc	2.489	<0.001	0.004	0.116
Asparagine	165.33^abc	202.00^b	237.33^a	106.67^c	134.00^bc	128.33^bc	2.037	<0.001	0.042	0.307
Leucine	152.00^bc	162.67^ab	228.00^a	85.00^c	108.00^bc	122.67^bc	1.764	<0.001	0.007	0.248
Lysine	134.33^ab	129.33^ab	190.00^a	87.67^b	102.67^b	109.67^b	1.494	0.001	0.027	0.171
β-aminoisobutiric acid	104.00^bc	155.00^ab	212.00^a	62.67^c	116.00^bc	109.67^bc	0.333	<0.001	<0.001	0.049
Isoleucine	94.33^b	116.00^b	193.67ª	48.33^b	63.00^b	77.00^b	1.644	<0.001	0.004	0.080
Tirosine	78.00^ab	84.00^ab	111.00^a	46.33^b	58.00^b	46.33^b	0.726	<0.001	0.254	0.127
Histidine	70.33^ab	69.33^ab	89.33^a	47.00^b	57.67^b	55.33^b	0.855	<0.001	0.084	0.179
Phenylalanine	23.67ª	18.67ª	13.33^b	18.67^a	17.33ª	16.33ª	0.481	0.335	0.004	0.014
α-Aminobutyric acid	18.33	14.33	12.33	6.67^b	6.00	9.67	1.836	0.022	0.800	0.455
Glutamine	17.67	23.67	25.67	11.33	15.67	11.33	0.347	0.005	0.319	0.487
Tryptophan	13.67^ab	12.67^b	21.33^a	6.33^b	8.33^b	8.33^b	0.752	<0.001	0.022	0.058
Sarcosine	9.00^ab	9.67^ab	13.67^a	4.33^c	7.33^ab	7.00^ab	0.441	0.005	0.114	0.427
Cystine	8.33	13.00	12.33	5.00	8.67	10.33	0.385	0.176	0.216	0.914
Methionine	6.00^b	6.33^ab	7.67ª	5.00^b	5.00^b	5.33b	0.167	<0.001	0.024	0.157
α-Aminoadipic acid	4.67^ab	6.00^ab	5.33^ab	3.67^b	12.00^a	5.33^ab	0.096	0.254	0.037	0.127
Ornithine	4.00^b	4.00^b	5.00^a	3.00^b	3.33^c	4.00^b	0.000	<0.001	<0.001	0.397
Allo-isoleucine	2.67^bc	2.00^c	5.33^ab	5.67^a	6.33ª	6.00^a	0.096	<0.001	0.040	0.028
TOTAL AMINO ACIDS	4057.00^b	4038.67^b	7288.67^a	2195.67^b	3039.00^bc	3451.00^bc	70.559	<0.001	<0.001	0.006

Values are expressed as mean. *SEM: error standard of the mean. Means with different letters differ significantly between batches.

Figure 2. GC-FID separation* of amino acids after preparation and derivatisation with the EZfaast kit.

*Photograph of chromatogram.a:alanine; b:sarcosine; c:glycine; d:homoalanine; e:valine; f:ß-aminoisobutiric acid; g:internal standard; h:leucine; i:allo-isoleucine; j:isoleucine; k:threonine; l:serine; m:proline; n:asparagine; o:aspartic acid; p:methionine; q:glutamic acid; r:phenilalanine; s:α-aminoadipic acid; t:glutamine; u:ornithine; v:lysine; w:histidine; x:tyrosine; y: tryptophan; z:cystine.

Table 2. Nucleotide content (g/Kg) in chicken soups cooked at different combinations of temperature (T) and time (t).

	103°C			85°C						p(T-t)
	3 h	4 h	5 h	3 h	4 h	5 h	SEM*	p(T)	p(t)
HX	1.20c	1.38b	1.91a	0.74d	0.77d	0.87d	0.008	<0.001	<0.001	<0.001
INO	1.80c	1.92b	2.05a	1.36e	1.39de	1.48d	0.003	<0.001	<0.001	0.023
IMP	0.75d	1.01	1.27a	0.65e	0.83c	0.91c	0.002	<0.001	<0.001	<0.001
GMP	0.06c	0.07b	0.07a	0.05d	0.05d	0.06c	0.001	<0.001	<0.001	0.001

HX: hipoxantine; INO: inosine; IMP: 5’-inosine monophosphate; GMP: 5’-guanosine monophosphate

Values are expressed as mean. *SEM: error standard of the mean. Means with different letters differ significantly between batches.

Figure 3. Equivalent umami concentration (EUC) in chicken soups cooked at 103°C (♦) and 85°C (■) for 3, 4, and 5 h.

Different letters indicate significant differences between batches.

Figure 4. Results on sensory analysis of chicken soups cooked at different temperatures and times.

Figure 5. Score plot of principal component analysis of chicken soups cooked at different combination of temperature and time (85°C-3 h: Δ, 85°C-4 h: +, 85°C-5 h: 0, 103°C-3 h: ◯, 103°C-4 h: ⁏, 103°C-5 h: X).

Codex Alimentarius Comission. Report of the First Session of the Codex Committee on Soups and Broths. Berne, 3–7 November 1975.

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