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Zhang M, Li M, Li J, Chai H, Zhu K, Ni Q, Zheng D, Yao W, Liu D. 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. Food Chem 2024; 444:138503. [PMID: 38335677 DOI: 10.1016/j.foodchem.2024.138503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 01/06/2024] [Accepted: 01/16/2024] [Indexed: 02/12/2024]
Abstract
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.
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Affiliation(s)
- Mingcheng Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
| | - Ming Li
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Jiali Li
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Huikun Chai
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Kaixian Zhu
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
| | - Qiyuan Ni
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Duoduo Zheng
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Wensheng Yao
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China.
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