Abstract
The changes of aroma constituents during the cooking of several chicken soups (plain, turbid, added with milk or egg white) in the presence of laurel or clove are investigated.The results are summarized as follows :
1) In the case of plain soup, the total yield of the aroma compounds during 0-60 min cooking is higher than that during 61-120 min cooking. This relationship is reversed in the case of turbid soup. The quantitative change comes from that of eugenol, a main component of clove aroma.
2) With milk the quantitative changes of aroma compounds are similar to those of turbid soup. The soup with egg white shows the same change as that of plain soup.
3) To explain above results, we proposed that the amounts of volatile aroma compounds are not influenced by the presence of colloidal materials but of the oils separated and dispersed in the soup.
