Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose
The sensory perception of food is a dynamic process, which is closely related to the release of flavor substances during oral processing. It's not only affected by the food material, but also subjected to the individual oral environment. To explore the oral processing characteristics of soft-bo...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023001404 |
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| author | Na Xu Xianming Zeng Peng Wang Xing Chen Xinglian Xu Minyi Han |
| author_facet | Na Xu Xianming Zeng Peng Wang Xing Chen Xinglian Xu Minyi Han |
| author_sort | Na Xu |
| collection | DOAJ |
| description | The sensory perception of food is a dynamic process, which is closely related to the release of flavor substances during oral processing. It's not only affected by the food material, but also subjected to the individual oral environment. To explore the oral processing characteristics of soft-boiled chicken, the sensory properties, texture, particle size, viscosity, characteristic values of electronic nose and tongue of different chicken samples were investigated. The correlation analysis showed that the physical characteristics especially the cohesiveness, springiness, resilience of the sample determined oral processing behavior. The addition of chicken skin played a role in lubrication during oral processing. The particle size of the bolus was heightened at the early stage, and the fluidity was enhanced in the end, which reduced the chewing time to the swallowing point and raised the aromatic compounds signal of electronic nose. But the effect of chicken skin on chicken thigh with relatively high fat content, was opposite in electronic nose, which had a certain masking effect on the perception of umami and sweet taste. In conclusion, fat played a critical role in chicken oral processing and chicken thigh had obvious advantages in comprehensive evaluation of soft-boiled chicken, which was more popular among people. |
| format | Article |
| id | doaj-art-6bedf9564f8d448382bd2acd585902b3 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-6bedf9564f8d448382bd2acd585902b32025-02-03T04:09:17ZengTsinghua University PressFood Science and Human Wellness2213-45302024-01-01131313326Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic noseNa Xu0Xianming Zeng1Peng Wang2Xing Chen3Xinglian Xu4Minyi Han5College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaNational Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210000, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210000, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210000, China; Corresponding author at: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Wens Foodstuff Co., Ltd., Yunfu 527400, China; Corresponding author at: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.The sensory perception of food is a dynamic process, which is closely related to the release of flavor substances during oral processing. It's not only affected by the food material, but also subjected to the individual oral environment. To explore the oral processing characteristics of soft-boiled chicken, the sensory properties, texture, particle size, viscosity, characteristic values of electronic nose and tongue of different chicken samples were investigated. The correlation analysis showed that the physical characteristics especially the cohesiveness, springiness, resilience of the sample determined oral processing behavior. The addition of chicken skin played a role in lubrication during oral processing. The particle size of the bolus was heightened at the early stage, and the fluidity was enhanced in the end, which reduced the chewing time to the swallowing point and raised the aromatic compounds signal of electronic nose. But the effect of chicken skin on chicken thigh with relatively high fat content, was opposite in electronic nose, which had a certain masking effect on the perception of umami and sweet taste. In conclusion, fat played a critical role in chicken oral processing and chicken thigh had obvious advantages in comprehensive evaluation of soft-boiled chicken, which was more popular among people.http://www.sciencedirect.com/science/article/pii/S2213453023001404Oral processingChickenElectronic tongueElectronic nose |
| spellingShingle | Na Xu Xianming Zeng Peng Wang Xing Chen Xinglian Xu Minyi Han Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose Food Science and Human Wellness Oral processing Chicken Electronic tongue Electronic nose |
| title | Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose |
| title_full | Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose |
| title_fullStr | Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose |
| title_full_unstemmed | Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose |
| title_short | Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose |
| title_sort | investigation on taste characteristics and sensory perception of soft boiled chicken during oral processing based on electronic tongue and electronic nose |
| topic | Oral processing Chicken Electronic tongue Electronic nose |
| url | http://www.sciencedirect.com/science/article/pii/S2213453023001404 |
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