Effect of low-sodium compound salt on the taste and volatile flavor of salt-baked chicken

Abstract

This research was conducted to analyze the effect of low-sodium compound salt (LCS) on the flavor of salt-baked chicken (SBC) by employing instrumental analysis and sensory evaluation. The results illustrated that LCS enhanced the volatile flavor and taste of SBC, predominantly its umami taste. The content of free amino acids, low-molecular-weight water-soluble peptides, fatty acids, and taste nucleotides was higher in the low-sodium group (LS group). The work exhibited that the LS group was comparatively abundant in the variants and the contents of typical volatile flavor compounds, namely, benzaldehyde, 2-butanone, and 1-octen-3-ol. The sensory evaluator was unable to distinguish any substantial variations between different groups of SBC. The results concluded that SBC, albeit composed of LCS, is efficacious in sustaining an enhanced flavor. The findings could constitute a theoretical basis for formulating innovative low-sodium sauce-stewed products and for establishing flavor profiles in low-sodium meat products.