Enrichment of taste and aroma compounds in braised soup during repeated stewing of chicken meat

Abstract

The system containing only chicken and chicken soup was designed to simulate the manufacture of sauce-braised meat products. As repeated stewing times increased, the total free amino acid content increased significantly from 77.40 to 100.42 mg/100 mL, the contents of 5′-inosine monophosphate and 5′-adenosine monophosphate increased by about 2-fold, and the 5′-guanosine monophosphate content increased by about 50%. With increased stewing times, the relative content of oleic acid first increased significantly and then decreased significantly, the relative content of linoleic acid increased significantly, and the relative content of palmitoleic acid decreased significantly. A total of 16 aroma-active compounds were identified during repeated stewing, and their concentrations increased by 50–100% because of an increase in the flavor-adsorption capacity. These results also showed that a large number of flavor compounds were enriched within the first 15 times of repeated stewing, which were also consistent with the results from E-nose and E-tongue. These findings provide guidelines that can be followed to improve the aroma of braised soup and sauce-braised meat products.