Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots

The influence of high temperature modes (cooking in traditional clay stewpot (TS) and cooking in commercial ceramic electrical stewpot (CS)) and low temperature modes (cooking in electrical stewpot with Temperature Modulations, TM1-TM6) on chicken broth sensory evaluation and flavor profile was studied. Sensory evaluation results showed that chicken broth processed using TM1 had the best flavor with higher chicken meat-like and lower off-flavor scores. Gas chromatography-mass spectrometry (GC-MS) and GC-MS/olfactometry (GC-MS/O) results revealed that the TM1 samples had the most abundant odorants. The umami-taste components from TM1 samples such as umami free amino acids and inosine 5′-monophosphate (IMP) had the highest amount, 20.0 ± 0.10 mg/g chicken broth and 17.19 ± 0.58 μg/g chicken broth respectively. The relationship between sensory evaluation and odor-active compounds were evaluated by Partial Least Squares Regression (PLSR), and the PLSR analysis indicated that heptanal, benzaldehyde, (Z)-2-decenal, (E,E)-2,4-decadienal, 1-pentanol, 2-undecanone, 2-pentyl-furan and one unknown compound were significantly and positively correlated with chicken meat-like note. Whereas, fatty aroma were significantly and positively correlated with octanal, (E,E)-2,4-decadienal and 1-pentanol. (E,E)-2,4-Decadienal and 2-undecanone had a significant and negative correlation with off-flavor attribute. [Display omitted] •Identification of odorant compounds in chicken broth prepared in stewpots.•Temperature modulation significantly improved chicken broth flavor in stewpots.•Characterization of odorants of chicken broth by sensory analysis, GC–MS/O and PLSR.