ReviewFood science & nutrition2021
Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review.
Review in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
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Who cites it
25 citing papers in PubMed.
- Effects of Photoperiods on Growth Performance, Serum Biochemical Parameters, Slaughter Performance, Skeletal Development, and Meat Quality of Yellow-Feathered Broilers.Animals : an open access journal from MDPI · 2026Article
- Strategy for balancing quality and moderate sodium reduction in beef patties through Maillard reaction modulation by banana peel extract.Food chemistry: X · 2026Article
- Investigation of the effects and underlying mechanisms of adenylate kinase 1 on inosine monophosphate deposition in Beijing-You chickens.Poultry science · 2026Article
- Integrated Lipidomics and Metabolomics Reveal Stage-Dependent Differences in Flavor Precursor Composition Between Higher- and Lower-Body-Weight Beijing-You Chickens.Foods (Basel, Switzerland) · 2026Article
- Mechanism of flavor deterioration in chicken meat with varying degrees of wooden breast: Insights from integrated HS-GC-IMS and UPLC-MS/MS-based metabolomics.Food chemistry: X · 2026Article
- Article
- Unraveling the differences in meat flavor of duck and its regulatory mechanisms based on microbiomics, metabolomics, and flavoromics sequencing.Current research in food science · 2026Article
- Analysis of the flavor profile of chicken white soup with varying fat addition using GC-MS, GC-IMS andFood chemistry: X · 2025Article
- Enhancement of quality induced by ultrasonic-assisted stewing improved the nutritional concentration, emulsifying property, and flavor characteristic of the chicken soup.Food chemistry: X · 2025Article
- Association of histamine-N-methyl transferase gene polymorphisms with carnosine content in red-brown Korean native chickens.Animal bioscience · 2024Article
- Deciphering the Genetic Landscape: Insights Into the Genomic Signatures of Changle Goose.Evolutionary applications · 2024Article
- Quality evaluation of chicken soup based on entropy weight method and grey correlation degree method.Scientific reports · 2024Article
- Effects of Supplementing Tributyrin on Meat Quality Characteristics of Foreshank Muscle of Weaned Small-Tailed Han Sheep Lambs.Animals : an open access journal from MDPI · 2024Article
- Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup.Food chemistry: X · 2024Article
- Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth.Molecules (Basel, Switzerland) · 2024Article
- Food Flavor Chemistry and Sensory Evaluation.Foods (Basel, Switzerland) · 2024Article
- Comparative analysis of meat quality of Laiwu black, Minxinan black and Hyla rabbits.Archives animal breeding · 2024Article
- Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meat.Frontiers in nutrition · 2024Article
- Plant Soup Formulations Show Cholinesterase Inhibition Potential in the Prevention of Alzheimer's Disease.Current Alzheimer research · 2024Article
- Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The taste of chicken soup is dependent upon various taste substances and human senses. More than 300 nonvolatile compounds reportedly exist in chicken/chicken soup. The primary purpose of this review was to elaborate on the prominent taste substances, the taste evaluation methods, and the factors affecting the taste of chicken soup. Most taste-active compounds with taste descriptions and thresholds in chicken soup were summarized. The application of sensory evaluation, liquid chromatography, electronic tongue, and other evaluation methods in chicken soup taste analysis were elaborated. The effects of genetic constitution, preslaughter, processing, and storage on chicken soup taste had been discussed. Nucleotides (especially inosine 5'-monophosphate), amino acids and their derivatives, organic acids, sugars, and peptides play a vital role in the taste attributes of chicken soup. Combining of liquid chromatography and mass spectrometry enables qualitative and quantitative analysis of taste-active compounds in chicken soup, aiding the exploration of key taste-active compounds. The electronic tongue application helps the overall taste perception of the soluble taste-active compounds present in chicken soup samples. Postmortem aging and stewing for a prolonged duration are effective techniques for improving the taste quality of chicken soup. The washing of preprocessing, the cooking temperature of processing, and the storage conditions also exert a significant impact on the taste of chicken soup.
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