期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 21, 期 1, 页码 471-483出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2018.1424721
关键词
Chicken seasoning; Brown sugar; Taste compounds; Sensory evaluation; Electronic tongue
资金
- Nestle R&D Center Shanghai Ltd., China [J2015-218]
- National Key Research and Development Program of China [2016YFD0400803, 2016YFD0401501]
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.
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