Article ID Journal Published Year Pages File Type
1191810 Food Chemistry 2007 6 Pages PDF
Abstract

Commercial soup bases, in the form of broth cubes available in the market, include chicken, mushroom, pork and seafood broth cubes. The non-volatile taste components of four broth cubes were studied. Equivalent umami concentration (EUC) values of these broth cubes were evaluated and compared with their sensory results from hedonic tests. Only two soluble sugars, lactose and sucrose, were found. Contents of total free amino acids and monosodium glutamate (MSG)-like components ranged from 0.51 to 1.04 mg g−1 and 0.48 to 0.56 mg g−1, respectively. Contents of 5′-nucleotides and flavour 5′-nucleotides ranged from 2.67 to 3.66 mg g−1 and 2.58 to 3.33 mg g−1, respectively. EUC values were low and the umami intensities of one gramme of four soup bases were equivalent to those given by 0.14–0.32 g MSG. Mushroom and pork soups were more preferred, whereas seafood soup was less preferred. Correlations of EUC values with sensory scores were established for chicken, pork and seafood soups.

Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
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