27 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /,, No.+,,1 -- (,**/) 27 * * ** Comparison of Taste and Aroma Components of Chinese Chicken Bouillo

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1 27 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /,, No.+,,1 -- (,**/) 27 * ** ** * ** Comparison of Taste and Aroma Components of Chinese Chicken Bouillon, Japanese Chicken Bouillon and Bonito-Kelp Stock Kazuyo Kono, Fumiyo Hayakawa*, Midori Kasai** and Keiko Hatae** Ajinomoto Foundation for Dietary Culture, /, Takanawa, Minato-ku, Tokyo +*2 **1. * National Food Research institute,, + +,,Kannondai, Tukuba, Ibaraki -*/ 20., ** Faculty of Human Life and Environmental Sciences, Ochanomizu University,, + +, Otsuka, Bunkyo-ku, Tokyo ++, 20+* Fourteen plain Chinese chicken s, +. plain Japanese chicken s and. dried bonito and kelp stocks, one of the basic Japanese stocks, were collected, analyzed and compared their free amino acids, nucleotides, sugar, organic acids, minerals, phosphorus, nitrogen, crude fat, contents, and also brix were measured. Results of the analysis showed significant di#erences in the quantities of taste components such as glutamic acid, taurine, potassium and ash between the Chinese chicken s and Japanese chicken s. While Chinese chicken s contained more glutamic acid, Japanese chicken s were more rich in potassium, comparatively higher in IMP as one of umami taste and amino acids which have sweet taste. Based on the taste components of the -, samples, it was found that the - stock samples fell into - distinct groups according to the principal component analysis. Moreover, it was confirmed with discriminant analysis that the - groups were discriminated based on the result of the taste component analysis, specially, in Asp, Glu,Met, Phe, His and Ca. The - groups of stocks were also discriminated by their aroma sensor patterns. It was confirmed that Chinese chicken and Japanese chicken di#er to some extent in respect to taste and aroma although both were made from similar materials. It is suggested that Chinese and Japanese di#er in their preference in taste and aroma. (Received Jun. -,,**. ; Accepted Oct. +3,,**.) 0 + +, +*2 ** / * -*/ 20.,, + +, ** ++, 20+*, + + Corresponding author kazuyo_kouno_asb@ajinomoto.com - +30*

2 28 /, +,**/ IMP MSG +, * /, *** ml - cm.* g,.* w w,* +* 3* 3*.* g,.* w w +.* ; ; ; ; -*,, ,, L-22** +1,0,,SC..0 mmi.d 0* mm. *.- ml min *.- ml min +-/..* nm, /1* nm IMP GMP HPLC L0-** +2 -*+-N..* mmi.d +/* mm 0 +, ph -.* *.3 ml min,/. nm HPLC L0-** +3 -*+-N..* mmi.d +/* mm, *.. ml min, *.. ml min -0/ nm HPLC L1+** BTB,* GL-C 0+* H-S 1.2 mmi.d -** mm, *./ ml min BTB, *./ ml min..* nm /** SAS-10* T-P,*.,* nm T-N

3 29 : 29,+ FOX.*** Alpha MOS aprometheus Alpha MOS +2 MOS - - Levene Tukey HSD Tamhane T, SPSS for Windows ver. ++.*J SPSS Co., Inc., Chicago + Table + *.*. mg +** g *.+ mg +** g SD Glu GMP Ca Glu Phe IMP Ca T-P Table + Tau Asp Ser Glu Gly His K T-N Ash +* Tukey HSD Tamhane T, Table + Table + Taste components of each sample group Sample IMP GMP Tau Asp Thr Ser Glu Pro Gly Ala Val Met Ile Leu Phe (mg/+** g) Chinese chicken +/4/* 34+,,43 a +,40.4/ a * a / * ab -42,40 -*24-,4,.42 a ,4+, / Japanese chicken,* +,4/0 *4,+ *4/2-340 b +24, /40 a.4, 040 /4/ 140 a , b 3*42 * a , +*4/ , , / Dried bonito and kelp stock,,4,/,4*0 * * 04- c.+4/ b +4* +*4+ +4* +4, +4* b +4, 2/4* b b *4/.42 *4/ *42 +4* /4-04+ ns ns *** *** ns ** *** ns * ns ns ns ns ns ns Sample Lys His Arg Succinic acid Chinese chicken Lactic acid Sucrose Na K Ca Mg T-N Ash Crude fat (mg/+** g) (g/+** g) (mg/+** g) (g/+** g) (mg/+** g).42 +4, a /42,4* /4* /43 + *4+, + 0 *4+,, a -411 * /. +34/0,42/ T-P Brix /41- *4-2 a *43, a * a,4-1 *4+2 *4,2 *4+0,41, +423 Japanese chicken +,41 +.4,,43 a -4* *4,2 *4., -3, ** +4* *4,* * * *.4-0 b,4*. 343* *4-1 a *4/* b *4+- 04/* -4-0 ab - *4+, Dried bonito and kelp stock +4* b.41 * * *4++ + * * /*341/ +1141/ b ,34/*.. +43, b *402 ab *4.0 + *4,,,,402,40/ b *4,+ ns *** ns ns ns ns ns *** ns ns * ** ns ns * Same superscription letters within the column *** ; p *+ ** ; p + *;p / ns ; not significant T-N (Total Nitrogen) T-P (Total Phosphorus) are not significantly di#erent,

4 30 /, +,**/ + 30 Tau, Glu, K Glu p *.**+, p *.*+ Tau K p *.**+ MSG Glu MSG Asp, Gly, His, T-N His, Asp IMP Fig. + Fig., Fig. + +, Fig., +, Fig. + +, -/.- +,.0,.2 + IMP, Asp, Glu Glu MSG +, Ala Gly, Thr Ser,, Fig., Glu GMP IMP Tau K His Asp IMP,-,. - 0 Asp, Glu, Met, Phe, His, Ca Fig. + Biplot of the factor loading by principal component analysis based on the taste components of Chinese chicken, Japanese chicken and Dried bonito and kelp stock

5 31 : , Table, - Table - + +,.,- 2.0/, *.,/..* * 1.1*,,.0* *.* /, 1,.,2, *.,, * Fig., Biplot of the sample score by principal component analysis based on taste components C : Chinese chicken J : Japanese chicken K : Dried bonito and kelp stock Table, Discriminant function in the discriminant analysis of taste component Taste component Discriminant function Asp Glu Met Phe His Ca *4/20+ *++ * /+/* *4-++, **. *-3 *4-+,+ *4++2, +*3 *4,33/ Normalizing factor +*4-,+/,4,.** Table - Average value and range of discriminant scores in the discriminant analysis of samples using taste component Sample Discriminant score Chinese chicken Japanese chicken Dried bonito and kelp stock 342. ( +,4,- 240/) +*4,2 ( ++42* 141*) 1*4.* ( 034/, 1,4,2) +4/3 ( *4,/.4*+) +4/3 (,40* +) - ( *4,, *4+1)

6 32 /, +,**/ ,,/ P+*, P-* + T-* + Ly GH LY G T.* + LY LG ppb +, Table. Table / ,.2, Table. Discriminant function in the discriminant analysis of aroma sensor pattern Semiconductor senser LY/LG LY/G LY/GH T-*/+ P+*/, P-*/+ T.*/+ Discriminant function +24*, -34,+.,4., 1.4,, ,1 1/ /- 3-4/ / +-4*2 /./4,/ -24/ Normalizing factor -/42-,4/1, +.-* +.., +,.++ *.,,,,.1. +.* *.20, +.1,,.*3-21./ IMP GMP MSG Tau K IMP - Table / Average value and range of discriminant scores in the discriminant analysis of samples using aroma sensor pattern Sample Discriminant score Chinese chicken Japanese chicken Dried bonito and kelp stock +4-* ( +4-1,42,) *43- (,4++ *4,,) +4,1 ( +42- *420) 2 ( +4-* +4.,) *40- (,41. +4*3) +43+ ( +41,,4*3)

7 33 : 33 +, pp / +303, p pp. 2, ,2/, / Fuke, S. and Konosu, S., Taste Active Components in Some Foods, A Review of Japanese Research, Physiol. Behav.,.3, Hatae, K., Aogaki, S., Yoshimatu, F., Kawanaka, I. and Todome, Y., E#ect of Heating Rate (slow and Fast) on Physical and Chemical Properties of Cooked Chicken Leg Meat and Soup, J. Home Econ. Jpn. -,, /+/ /,* Nishimura, T., Rhue, M.R., Okitani, A. and Kato, H., Components Contributing to the Improvement of Meat Taste during Storage, Agric. Biol. Chem., /,,,-,-,--* Kirova, E. and Peschevska, M., Correlation between some indices of sensory profiles of beef broths and the levels of / -nucleotides, total lipids, total carbonyl compounds and free fatty acids, Die Nahrung,,0, , 3 Warendorf, T. und Belitz, H.D., Zum Geschmack von Fleischbruhe, Quantitative Analyse der nichtfluchtigen Inhaltssto#e, Z Lebensm Unters Forsch, +3/,,*3,+. +33, +* Kuroda, M., Ohtake, R., Suzuki, E. and Harada, T., Investigation on the Formation and the Determination of g-glutamyl-b-alanylhistidine and Related Isopeptide in the Macromolecular Fraction of Beef Soup Stock, J. Agric. Food Chem.,.2, ,.,*** ++ Bouthilet, R. J., Chicken Flavor ; The Fractionation of The Volatile Constituents, Food Research, +0, /+ +,.1 / pp +*1 ++* +32, +. 2 pp..+., +32, +/ pp pp. 2. 2/ pp. /*. /* pp. 0, Wada, A., Bonoshita, M., Tanaka Y. and Hibi, K., A study of a reaction system for organic acid analysis using a ph indicator as post-column reagent, Journal of Chromatography A,,3+, ,* p ,+ pp ,***,, pp. /0 +,3 +300,- -+ 0,. 0,3 +32., * 0-/ +32.,/., / * +3

20 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /0, No. +,,* -* (,**3) 20 * * Taste of Mentsuyu (a Japanese noodle soup) Depends on the Combination and P

20 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /0, No. +,,* -* (,**3) 20 * * Taste of Mentsuyu (a Japanese noodle soup) Depends on the Combination and Proportion of Ingredients Akiko Otomi Keywords : taste,