Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue

作者： 

Tian H X, Zhang Y J, Qin L, Chen C, Liu Y, Yu H Y*.

期刊：

International Journal of Food Properties

摘要：

In this study, the taste contribution of brown sugar in chicken seasoning was evaluated. Chicken seasonings containing brown sugar (AB), white sugar (AW), and liquid sugar (AL) were compared by the detection of taste compounds, sensory evaluation, and electronic tongue measurements. The correlation model of the three kinds of data was built by partial least squares regression (PLSR). The contents of the taste compounds in sample AB was higher than in sample AW and lower than in sample AL. Sample AB had the strongest “umami” and “full-body” taste and the highest response values for the UMS and GPS sensors. Combined with the PLSR results, brown sugar could be used to balance the taste of chicken seasoning. In conclusion, brown sugar had a positive effect on flavor quality and could help to improve chicken seasoning recipes.

关键词：

Chicken seasoning; Brown sugar; Taste compounds; Sensory evaluation; Electronic tongue

Figure 5. Relationship of the relative response value of the electronic tongue and the fructose, glucose, and sucrose concentrations.