Using temporal dominance of sensations (TDS), multiple-sip TDS, chemical composition evaluation, and microstructural analysis to assess the impact of repeated reheating cycles on chicken soup
Copyright © 2024 Elsevier Ltd. All rights reserved..
Reheating chicken soup is a common culinary practice in daily life. To investigate the impact of reheating frequency on the sensory quality of chicken soup, temporal dominance of sensations (TDS) and multi-TDS were used to characterize changes in dominant sensory attributes during consumption. Additionally, E-nose and E-tongue were utilized to analyze differences in aroma and taste profiles. The alterations in sensory properties were further elucidated by analyzing variations in amino acids, volatile compounds. The findings revealed that there was no significant disparity between fresh soup and heating. However, saltiness and umami, as the most prominent dominant characteristics, intensified with increasing reheating cycles. This can be attributed to an elevation in certain amino acids that contribute to umami perception. Conversely, a reduction in some aldehydes weakened the flavor associated with fat and meat components. Moreover, enlarged oil droplets with uneven distribution within heated soup may account for the heightened greasiness sensation.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:444 |
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| Enthalten in: |
Food chemistry - 444(2024) vom: 30. März, Seite 138503 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Zhang, Mingcheng [VerfasserIn] |
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| Links: |
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| Themen: |
Amino Acids |
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| Anmerkungen: |
Date Completed 11.03.2024 Date Revised 11.03.2024 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2024.138503 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a Copyright © 2024 Elsevier Ltd. All rights reserved. | ||
| 520 | |a Reheating chicken soup is a common culinary practice in daily life. To investigate the impact of reheating frequency on the sensory quality of chicken soup, temporal dominance of sensations (TDS) and multi-TDS were used to characterize changes in dominant sensory attributes during consumption. Additionally, E-nose and E-tongue were utilized to analyze differences in aroma and taste profiles. The alterations in sensory properties were further elucidated by analyzing variations in amino acids, volatile compounds. The findings revealed that there was no significant disparity between fresh soup and heating. However, saltiness and umami, as the most prominent dominant characteristics, intensified with increasing reheating cycles. This can be attributed to an elevation in certain amino acids that contribute to umami perception. Conversely, a reduction in some aldehydes weakened the flavor associated with fat and meat components. Moreover, enlarged oil droplets with uneven distribution within heated soup may account for the heightened greasiness sensation | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Chemical composition | |
| 650 | 4 | |a Chicken soup | |
| 650 | 4 | |a Multiple-sip TDS | |
| 650 | 4 | |a Repeated reheating | |
| 650 | 4 | |a Temporal dominance of sensations | |
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| 700 | 1 | |a Li, Jiali |e verfasserin |4 aut | |
| 700 | 1 | |a Chai, Huikun |e verfasserin |4 aut | |
| 700 | 1 | |a Zhu, Kaixian |e verfasserin |4 aut | |
| 700 | 1 | |a Ni, Qiyuan |e verfasserin |4 aut | |
| 700 | 1 | |a Zheng, Duoduo |e verfasserin |4 aut | |
| 700 | 1 | |a Yao, Wensheng |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Dengyong |e verfasserin |4 aut | |
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