Abstract
The effects of clove to the flavor of chicken soup was chemically investigated by cooking dried whole clove or powdered one with the chicken soup. The results obtained were summarized as follows :
1) The main component of cooking clove aroma was eugenol and the second was eugenol acetate from the whole clove while β-caryophyllene from the powdered.
2) The difference between the cooking aromas of whole and powdered clove was due to their total yields of volatile compounds and to the changes of the concentrations of β-caryophyllene and eugenol with the time-course of cooking.
3) The effect of clove to chicken soup aroma was evaluated organoleptically. The aroma obtained by 180 min cooking was favored than that by 60 min cooking which showed strong eugenol odor.
4) The cooking aroma of whole clove was stronger than that of the powdered after 60 min cooking. The qualitative differences were observed between aromas from two types of clove after 60 and 120 min cooking.
