Abstract
In order to study the preliminary treatment of chicken bones for soup stock, and to clarify its effects on the soup stock, the sensory tests, and the analyses of extractable compounds and odor compounds were carried out. From the result of sensory tests, ckiken-bone soup stock was evaluated to have a better quality when the bones were preliminarily treated with boiling water, or soaked in water for 30 minutes, or boiled, than when they were only washed with water, because the odor of chicken bones was decreased though umani taste was a little declined.
Moreover, this result was well evidenced by the analyses of the extractable and odor compounds.
