Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup

Hailang Wang; Boxiao Wu; Jinyan Zhang; Yun Liu; Min Zhang; Lin Chen; Weiwei Zhao; Huan Kan; Changwei Cao

doi:10.1016/j.fochx.2024.101140

Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup

Food Chem X. 2024 Jan 24:21:101140. doi: 10.1016/j.fochx.2024.101140. eCollection 2024 Mar 30.

Authors

Hailang Wang¹, Boxiao Wu², Jinyan Zhang¹, Yun Liu¹, Min Zhang¹, Lin Chen¹, Weiwei Zhao³, Huan Kan¹, Changwei Cao¹

Affiliations

¹ Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China.
² Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, 650224 Kunming, China.
³ School of Public Health, Dali University, 671000 Dali, China.

Abstract

The effect of adding bamboo shoots to stewing on the quality and flavor of chicken soup has never been reported. Therefore, this study investigated the effects of 4 kinds of bamboo shoots on the edible quality, volatile and water-soluble flavor components of Chahua chicken soup. The results showed that adding bamboo shoots changed the sensory and nutritional quality of chicken soup. A total of 62 volatile flavor components were identified by HS-SPME-GC-MS, of which 12 were identified as characteristic volatile flavor components, and 9 were the main reasons for the flavor differences between bamboo shoot chicken soup with blank chicken soup. LC-MS found that after adding bamboo shoots, the differential water-soluble components in chicken soup significantly increased, and most of the increased components have been proven to have physiological functional activity. In conclusion, adding bamboo shoots improved the nutritional and sensory quality, and changed the flavor components of chicken soup.

Keywords: (E)-2-Nonenal (PubChem CID: 5283335); (E)-2-octenal (PubChem CID: 5283324); (E,E)-2,4-decadienal (PubChem CID: 5283349); (E,E)-2,4-nonadienal (PubChem CID: 5283339); (Z)-4-decenal (PubChem CID: 5362620); Bamboo shoots; Chicken soup; Eucalyptol (PubChem CID:2758); Flavor; Heptanal (PubChem CID:8130); Hexanal (PubChem CID:6184); Mass spectrometry; Nonanal (PubChem CID:31289); Octanal (PubChem CID:454); Quality; Water-soluble components.