ArticleFoods (Basel, Switzerland)2021
Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Investigation on volatile and non-volatile components ofFood science and biotechnology · 2026Article
- Evaluating the effects of ultrasonic and high-pressure homogenization on the flavor profile of Wuliang Mountain black-boned chicken soup.Ultrasonics sonochemistry · 2026Article
- Enhancing the flavor profiles of sheep bone soup by supplementing four shellfish species: A cross-species flavor synergy.NPJ science of food · 2025Article
- Volatile and non-volatile compound analysis of ginkgo chicken soup during cooking using a combi oven.Food chemistry: X · 2025Article
- Sea Bass Fish Head Broth Treated by Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion Stability.Foods (Basel, Switzerland) · 2024Article
- Quality evaluation of chicken soup based on entropy weight method and grey correlation degree method.Scientific reports · 2024Article
- Progress in Multisensory Synergistic Salt Reduction.Foods (Basel, Switzerland) · 2024Review
- Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup.Food chemistry: X · 2024Article
- Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking.Foods (Basel, Switzerland) · 2024Article
- Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages.Animals : an open access journal from MDPI · 2023Article
- Volatile Flavor Profile and Sensory Properties of Vegetable Soybean.Molecules (Basel, Switzerland) · 2022Article
- Effect of cooking modes on quality and flavor characteristic inFrontiers in nutrition · 2022Article
- Effect of Welsh Onion on Taste Components and Sensory Characteristics of Porcine Bone Soup.Foods (Basel, Switzerland) · 2021Article
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Authors and funding
6 authors.
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Abstract
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.
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