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

This study deals with the occurrences that take place during the cooking of chicken soups under different conditions as well as their implications on the sensory quality. For that, the effect of temperature (103°C and 85°C) and time (3, 4, and 5 h) of cooking on taste compounds and sensory attributes of chicken soups was investigated. Amino acids, nucleotides, and equivalent umami showed the highest values at 103°C and 5 h soups and the lowest at 85°C and 3 h. Taste compounds increased with temperature and cooking time. Sensory attributes obtained higher scores at 103°C than at 85°C. Inosine-5’-monophosphate and guanosine-5’-monophosphate and minor amino acids (α-aminoadipic acid, ornithine, tryptophan, cystine, and methionine) influenced taste compounds notably. In addition, this study firstly uses an easy and rapid method for amino acid analysis, with sarcosine, α-aminobutiric acid, ß-aminoisobutiric acid, allo-isoleucine, and α-aminoadipic acid being detected for the first time in soups.