Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate

Food Res Int. 2017 Dec:102:559-566. doi: 10.1016/j.foodres.2017.09.038. Epub 2017 Sep 14.

Abstract

Umami taste is an important part to the taste of chicken. To isolate and identify non-volatile umami compounds, fractions from chicken soup and hydrolysate were prepared and analyzed. Amino acids were analyzed by amino acid analyzer. Organic acids and nucleotides were determined by ultra-performance liquid chromatography. Separation procedures utilizing ultrafiltration, Sephadex G-15 and reversed-phase high-performance liquid chromatography were used to isolate umami taste peptides. Combined with sensory evaluation and LC-Q-TOF-MS, the amino acid sequences of 12 oligopeptides were determined. The amount of taste compounds was higher in chicken enzymatic hydrolysate than that of chicken soup. Eight oligopeptides from chicken enzymatic hydrolysate were identified, including Ala-Asp, Ala-Met, His-Ser, Val-Glu, Ala-Glu, Asp-Ala-Gly, Glu-Asp and Ala-Glu-Ala. Four oligopeptides from chicken soup were identified, including Val-Thr, Ala-His, Ala-Phe and Thr-Glu.

Keywords: Chicken soup; Enzymatic hydrolysate; LC-Q-TOF-MS; Sensory evaluation; Umami peptides.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Amino Acids / analysis
  • Animals
  • Chickens*
  • Chromatography, High Pressure Liquid
  • Mass Spectrometry
  • Meat / analysis*
  • Nucleotides / analysis
  • Poultry Products / analysis*
  • Protein Hydrolysates / chemistry
  • Taste*

Substances

  • Amino Acids
  • Nucleotides
  • Protein Hydrolysates