Special Issue (Relationship between heating and aroma components (Part1))
Flavor Volatile Components of Chicken Soup, and KOKU
2016 Volume 47 Issue 6 Pages 411-420
Details
2016 Volume 47 Issue 6 Pages 411-420
There are two basic type of chicken stocks (chicken soup), “Clear soup” and “Cloudy soup”.
It is known that by mixing these soup, it is possible to obtain deliciousness that could not be obtained individually.
In order to verify its synergistic effect, each soup was analyzed by flavor volatile components using GC / MS, GC / O, AEDA method and the flavor volatile component contributing to the enhancement effect was searched from the obtained compound.
Furthermore, we incorporated our efforts of consumer survey and sensory evaluation in order to understand the expression of "koku" related to the taste of food.
