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Open Access

Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose

Na Xua, Xianming Zengb, Peng Wanga,b, Xing Chenc, Xinglian Xua,b( ), Minyi Hana,d,( )
College 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
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Wens Foodstuff Co., Ltd., Yunfu 527400, China

Peer review under responsibility of Tsinghua University Press.

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Highlights

• The physical characteristics especially the cohesiveness, springiness, resilience of the sample determined the oral processing behavior of soft-boiled chicken.

• The addition of chicken skin played a positive role in lubrication during oral processing, but had a masking effect on the perception of umami and sweet taste.

• The fluidity of bolus was enhanced in the late chewing period, shortening the chewing time to the swallowing point and improving the corresponding aromatic signal in the electronic nose test.

Graphical Abstract

Abstract

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.

Keywords

Electronic noseElectronic tongueOral processingChicken

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Food Science and Human Wellness
Volume 13 Issue 1,
January 2024
Pages 313-326
DOI: 10.26599/FSHW.2022.9250026
Cite this article:
Xu N, Zeng X, Wang P, et al. 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, 2024, 13(1): 313-326. https://doi.org/10.26599/FSHW.2022.9250026

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Received: 23 March 2022
Revised: 21 April 2022
Accepted: 06 June 2022
Published: 01 June 2023
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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