Effects of pre‐ultrasonication on small molecular metabolites and flavour compounds in chicken broth

Summary The chicken broth was pre‐treated with ultrasound at 0, 480, 600, 720 and 840 W for 30 min before stewing, and the changes of free fatty acids, small molecular compounds, volatile flavour compounds, umami polypeptides in the chicken broth were determined by GC–MS, UPLC‐Q‐Exactive‐MS, GC–IMS...

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Veröffentlicht in:	International journal of food science & technology 2023-09, Vol.58 (9), p.4582-4595
Hauptverfasser:	Jia, Rong, Yin, Xiaoyan, Liao, Guozhou, Yang, Zijiang, Gu, Dahai, Pu, Yuehong, Ge, Changrong, Huang, Ming, Wang, Guiying
Format:	Artikel
Sprache:	eng
Schlagworte:	Aldehydes Amino acids Aroma compounds Chicken broth Chickens Fatty acids Flavor compounds Flavors flavour compounds Metabolites Palmitic acid peptides physical and chemical properties Polypeptides Poultry pre‐ultrasonication Sensory evaluation small molecular compounds Stearic acid Sweet taste Ultrasonic imaging Ultrasonic processing Ultrasound Umami Volatile compounds
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Zusammenfassung:	Summary The chicken broth was pre‐treated with ultrasound at 0, 480, 600, 720 and 840 W for 30 min before stewing, and the changes of free fatty acids, small molecular compounds, volatile flavour compounds, umami polypeptides in the chicken broth were determined by GC–MS, UPLC‐Q‐Exactive‐MS, GC–IMS and LC–MS/MS, respectively. 600 W ultrasonic treatment group outperformed the other groups in terms of sensory evaluation (P
ISSN:	0950-5423 1365-2621
DOI:	10.1111/ijfs.16560