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 |
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| container_title | International journal of food science & technology |
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| creator | Jia, Rong Yin, Xiaoyan Liao, Guozhou Yang, Zijiang Gu, Dahai Pu, Yuehong Ge, Changrong Huang, Ming Wang, Guiying |
| description | 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 |
| doi_str_mv | 10.1111/ijfs.16560 |
| format | Article |
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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 < 0.05). Palmitic acid and stearic acid were the chief free fatty acids in chicken broth. 530 and 236 small molecule metabolites were found. 36 volatile compounds were identified in chicken broth, mainly aldehydes. The proportion of sweet and umami amino acids in the chicken broth of the 600 W ultrasonic treatment group accounted for 63% of the total polypeptide sequence, indicating that pre‐ultrasonication can increase the content of sweet and umami polypeptides in chicken soup. The overall taste and flavour of Wuding chicken soup under pre‐ultrasonication with 600 W power were the best combined with sensory evaluation scores. These results can provide scientific and theoretical guidance for the further understanding of the effect of ultrasound assistance on the quality of chicken broth and the intensive processing of local chicken.
Effects of pre‐ultrasonication on the quality characteristics of chicken broth.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.16560</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>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</subject><ispartof>International journal of food science & technology, 2023-09, Vol.58 (9), p.4582-4595</ispartof><rights>2023 Institute of Food, Science and Technology (IFSTTF).</rights><rights>International Journal of Food Science and Technology © 2023 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3010-753c68f66d99379ff5ccadbb95afe445318293d0efccc6e8c645cacf56d53ae13</citedby><cites>FETCH-LOGICAL-c3010-753c68f66d99379ff5ccadbb95afe445318293d0efccc6e8c645cacf56d53ae13</cites><orcidid>0000-0003-4724-657X ; 0000-0002-4176-6622 ; 0000-0001-8103-7697 ; 0000-0001-8560-1048 ; 0000-0003-2793-5837 ; 0000-0001-9603-9943 ; 0000-0003-1636-387X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.16560$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.16560$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>315,781,785,1418,27929,27930,45579,45580</link.rule.ids></links><search><creatorcontrib>Jia, Rong</creatorcontrib><creatorcontrib>Yin, Xiaoyan</creatorcontrib><creatorcontrib>Liao, Guozhou</creatorcontrib><creatorcontrib>Yang, Zijiang</creatorcontrib><creatorcontrib>Gu, Dahai</creatorcontrib><creatorcontrib>Pu, Yuehong</creatorcontrib><creatorcontrib>Ge, Changrong</creatorcontrib><creatorcontrib>Huang, Ming</creatorcontrib><creatorcontrib>Wang, Guiying</creatorcontrib><title>Effects of pre‐ultrasonication on small molecular metabolites and flavour compounds in chicken broth</title><title>International journal of food science & technology</title><description>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 < 0.05). Palmitic acid and stearic acid were the chief free fatty acids in chicken broth. 530 and 236 small molecule metabolites were found. 36 volatile compounds were identified in chicken broth, mainly aldehydes. The proportion of sweet and umami amino acids in the chicken broth of the 600 W ultrasonic treatment group accounted for 63% of the total polypeptide sequence, indicating that pre‐ultrasonication can increase the content of sweet and umami polypeptides in chicken soup. The overall taste and flavour of Wuding chicken soup under pre‐ultrasonication with 600 W power were the best combined with sensory evaluation scores. These results can provide scientific and theoretical guidance for the further understanding of the effect of ultrasound assistance on the quality of chicken broth and the intensive processing of local chicken.
Effects of pre‐ultrasonication on the quality characteristics of chicken broth.</description><subject>Aldehydes</subject><subject>Amino acids</subject><subject>Aroma compounds</subject><subject>Chicken broth</subject><subject>Chickens</subject><subject>Fatty acids</subject><subject>Flavor compounds</subject><subject>Flavors</subject><subject>flavour compounds</subject><subject>Metabolites</subject><subject>Palmitic acid</subject><subject>peptides</subject><subject>physical and chemical properties</subject><subject>Polypeptides</subject><subject>Poultry</subject><subject>pre‐ultrasonication</subject><subject>Sensory evaluation</subject><subject>small molecular compounds</subject><subject>Stearic acid</subject><subject>Sweet taste</subject><subject>Ultrasonic imaging</subject><subject>Ultrasonic processing</subject><subject>Ultrasound</subject><subject>Umami</subject><subject>Volatile compounds</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNp9kLFOwzAQhi0EEqWw8ASW2JBS7Dh2kxFVLRRVYgBmy7nYqosTBzsBdeMReEaehJQwczrplu_ufn0IXVIyo0Pd2J2JMyq4IEdoQpngSSpSeowmpOAk4VnKTtFZjDtCSMrm2QSZpTEauoi9wW3Q359fveuCir6xoDrrGzx0rJVzuPZOQ-9UwLXuVOmd7XTEqqmwcerd9wGDr1vfN1XEtsGwtfCqG1wG323P0YlRLuqLvzlFL6vl8-I-2TzerRe3mwQYoSSZcwYiN0JURcHmhTEcQFVlWXBldJZxRvO0YBXRBgCEzkFkHBQYLirOlKZsiq7Gu23wb72OndwNwZrhpUzzrOA5JUU-UNcjBcHHGLSRbbC1CntJiTx4lAeP8tfjANMR_rBO7_8h5fph9TTu_ABy-njW</recordid><startdate>202309</startdate><enddate>202309</enddate><creator>Jia, Rong</creator><creator>Yin, Xiaoyan</creator><creator>Liao, Guozhou</creator><creator>Yang, Zijiang</creator><creator>Gu, Dahai</creator><creator>Pu, Yuehong</creator><creator>Ge, Changrong</creator><creator>Huang, Ming</creator><creator>Wang, Guiying</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0003-4724-657X</orcidid><orcidid>https://orcid.org/0000-0002-4176-6622</orcidid><orcidid>https://orcid.org/0000-0001-8103-7697</orcidid><orcidid>https://orcid.org/0000-0001-8560-1048</orcidid><orcidid>https://orcid.org/0000-0003-2793-5837</orcidid><orcidid>https://orcid.org/0000-0001-9603-9943</orcidid><orcidid>https://orcid.org/0000-0003-1636-387X</orcidid></search><sort><creationdate>202309</creationdate><title>Effects of pre‐ultrasonication on small molecular metabolites and flavour compounds in chicken broth</title><author>Jia, Rong ; Yin, Xiaoyan ; Liao, Guozhou ; Yang, Zijiang ; Gu, Dahai ; Pu, Yuehong ; Ge, Changrong ; Huang, Ming ; Wang, Guiying</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3010-753c68f66d99379ff5ccadbb95afe445318293d0efccc6e8c645cacf56d53ae13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Aldehydes</topic><topic>Amino acids</topic><topic>Aroma compounds</topic><topic>Chicken broth</topic><topic>Chickens</topic><topic>Fatty acids</topic><topic>Flavor compounds</topic><topic>Flavors</topic><topic>flavour compounds</topic><topic>Metabolites</topic><topic>Palmitic acid</topic><topic>peptides</topic><topic>physical and chemical properties</topic><topic>Polypeptides</topic><topic>Poultry</topic><topic>pre‐ultrasonication</topic><topic>Sensory evaluation</topic><topic>small molecular compounds</topic><topic>Stearic acid</topic><topic>Sweet taste</topic><topic>Ultrasonic imaging</topic><topic>Ultrasonic processing</topic><topic>Ultrasound</topic><topic>Umami</topic><topic>Volatile compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jia, Rong</creatorcontrib><creatorcontrib>Yin, Xiaoyan</creatorcontrib><creatorcontrib>Liao, Guozhou</creatorcontrib><creatorcontrib>Yang, Zijiang</creatorcontrib><creatorcontrib>Gu, Dahai</creatorcontrib><creatorcontrib>Pu, Yuehong</creatorcontrib><creatorcontrib>Ge, Changrong</creatorcontrib><creatorcontrib>Huang, Ming</creatorcontrib><creatorcontrib>Wang, Guiying</creatorcontrib><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jia, Rong</au><au>Yin, Xiaoyan</au><au>Liao, Guozhou</au><au>Yang, Zijiang</au><au>Gu, Dahai</au><au>Pu, Yuehong</au><au>Ge, Changrong</au><au>Huang, Ming</au><au>Wang, Guiying</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of pre‐ultrasonication on small molecular metabolites and flavour compounds in chicken broth</atitle><jtitle>International journal of food science & technology</jtitle><date>2023-09</date><risdate>2023</risdate><volume>58</volume><issue>9</issue><spage>4582</spage><epage>4595</epage><pages>4582-4595</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>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 < 0.05). Palmitic acid and stearic acid were the chief free fatty acids in chicken broth. 530 and 236 small molecule metabolites were found. 36 volatile compounds were identified in chicken broth, mainly aldehydes. The proportion of sweet and umami amino acids in the chicken broth of the 600 W ultrasonic treatment group accounted for 63% of the total polypeptide sequence, indicating that pre‐ultrasonication can increase the content of sweet and umami polypeptides in chicken soup. The overall taste and flavour of Wuding chicken soup under pre‐ultrasonication with 600 W power were the best combined with sensory evaluation scores. These results can provide scientific and theoretical guidance for the further understanding of the effect of ultrasound assistance on the quality of chicken broth and the intensive processing of local chicken.
Effects of pre‐ultrasonication on the quality characteristics of chicken broth.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.16560</doi><tpages>4595</tpages><orcidid>https://orcid.org/0000-0003-4724-657X</orcidid><orcidid>https://orcid.org/0000-0002-4176-6622</orcidid><orcidid>https://orcid.org/0000-0001-8103-7697</orcidid><orcidid>https://orcid.org/0000-0001-8560-1048</orcidid><orcidid>https://orcid.org/0000-0003-2793-5837</orcidid><orcidid>https://orcid.org/0000-0001-9603-9943</orcidid><orcidid>https://orcid.org/0000-0003-1636-387X</orcidid></addata></record> |
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| subjects | 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 |
| title | Effects of pre‐ultrasonication on small molecular metabolites and flavour compounds in chicken broth |
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