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Food Res Int

Title:		Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate
Author(s):		Kong Y; Yang X; Ding Q; Zhang YY; Sun BG; Chen HT; Sun Y;
Address:		"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: zhangyuyu@btbu.edu.cn"
Journal Title:		Food Res Int
Year:		2017
Volume:		20170914
Issue:
Page Number:		559 - 566
DOI:		10.1016/j.foodres.2017.09.038
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Umami taste is an important part to the taste of chicken. To isolate and identify non-volatile umami compounds, fractions from chicken soup and hydrolysate were prepared and analyzed. Amino acids were analyzed by amino acid analyzer. Organic acids and nucleotides were determined by ultra-performance liquid chromatography. Separation procedures utilizing ultrafiltration, Sephadex G-15 and reversed-phase high-performance liquid chromatography were used to isolate umami taste peptides. Combined with sensory evaluation and LC-Q-TOF-MS, the amino acid sequences of 12 oligopeptides were determined. The amount of taste compounds was higher in chicken enzymatic hydrolysate than that of chicken soup. Eight oligopeptides from chicken enzymatic hydrolysate were identified, including Ala-Asp, Ala-Met, His-Ser, Val-Glu, Ala-Glu, Asp-Ala-Gly, Glu-Asp and Ala-Glu-Ala. Four oligopeptides from chicken soup were identified, including Val-Thr, Ala-His, Ala-Phe and Thr-Glu"
Keywords:		"Amino Acids/analysis Animals *Chickens Chromatography, High Pressure Liquid Mass Spectrometry Meat/*analysis Nucleotides/analysis Poultry Products/*analysis Protein Hydrolysates/chemistry *Taste Chicken soup Enzymatic hydrolysate Lc-q-tof-ms Sensory evalu;"
Notes:		"MedlineKong, Yan Yang, Xiao Ding, Qi Zhang, Yu-Yu Sun, Bao-Guo Chen, Hai-Tao Sun, Ying eng Comparative Study Research Support, Non-U.S. Gov't Canada 2017/12/03 Food Res Int. 2017 Dec; 102:559-566. doi: 10.1016/j.foodres.2017.09.038. Epub 2017 Sep 14"