Duan Wen, Liang Li, Huang Yan, Zhang Yuyu, Sun Baoguo, Li Lina
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China.
Jinmailang Food Co., Ltd., Xingtai 054000, China.
Foods. 2021 Jun 23;10(7):1456. doi: 10.3390/foods10071456.
In order to investigate the effect of ginger on taste components and sensory characteristics in chicken soup, the content of amino acids, organic acids, 5'-nucleotides, and mineral elements were determined in chicken soup sample. With the ginger added, free amino acids in chicken soup obviously increased and exceeded the total amounts in ginger soup and chicken soup. The content of glutamic acid (122.74 μg/mL) was the highest among 17 free amino acids in ginger chicken soup. Meanwhile, six organic acids detected in chicken soup all obviously increased, among which lactic acid (1523.58 μg/mL) and critic acid (4692.41 μg/mL) exceeded 1000 μg/mL. The content of 5'-nucleotides had no obvious difference between ginger chicken soup and chicken soup. Compared with chicken soup, ginger chicken soup had a smaller particle size (136.43 nm) and color difference (79.69), but a higher viscosity. With ginger added in chicken soup, the content of seven mineral elements was reduced, and the content of total sugar increased. Results from an electronic tongue indicated a difference in taste profiles among the soups. The taste components and sensory quality of chicken soup were obviously affected by adding the ginger.
为研究生姜对鸡汤中呈味成分及感官特性的影响，测定了鸡汤样品中氨基酸、有机酸、5'-核苷酸和矿物质元素的含量。添加生姜后，鸡汤中的游离氨基酸明显增加，且超过了姜汤和鸡汤中的总量。在生姜鸡汤的17种游离氨基酸中，谷氨酸含量（122.74μg/mL）最高。同时，鸡汤中检测到的6种有机酸均明显增加，其中乳酸（1523.58μg/mL）和柠檬酸（4692.41μg/mL）超过1000μg/mL。生姜鸡汤和鸡汤中5'-核苷酸的含量无明显差异。与鸡汤相比，生姜鸡汤的粒径较小（136.43nm），色差较小（79.69），但粘度较高。鸡汤中添加生姜后，7种矿物质元素的含量降低，总糖含量增加。电子舌检测结果表明不同汤品的滋味轮廓存在差异。添加生姜对鸡汤的呈味成分和感官品质有明显影响。
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