Abstract
CHICKEN flavor has been recognized to be complex since the first critical studies of its nature were made (Crocker, 1948). The importance of volatile components of the flavor was recognized by Bouthilet (1951a, b), these volatiles later being traced to water-extractable precursors (Pippen, 1954). Other water-soluble, but non-volatile, components may contribute to the taste aspect of the total chicken flavor. Among these substances are inosine monophosphate (IMP) and its corresponding nucleoside and base, inosine and hypoxanthine, which are normally found in chicken meat (Hall, 1964). These substances derive from the degradation of adenosine triphosphate (ATP).Crystalline powders of 5′-ribonucleotides are odorless and readily soluble in water (Wagner et al., 1963). Their taste characteristics have been described as primarily salty, as imparting a mouth-filling sensation, and as inducing an astringent feeling on mouth tissues (Wagner et al., 1963). A “meaty” flavor was attributed to inosine monophosphate by Hirao (1964). Hence, in .
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
