PMID- 36766202
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20230213
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 12
IP  - 3
DP  - 2023 Feb 3
TI  - Decoding the Effect of Age on the Taste Perception of Chicken Breast Soup Based 
      on LC-QTOF-MS/MS Combined with a Chemometric Approach.
LID - 10.3390/foods12030674 [doi]
LID - 674
AB  - A nontargeted fingerprinting approach combined with the chemometrics method and 
      sensory analysis was used to assess the differences in taste-chemical 
      compositions of chicken breast soup with different ages and their sensory 
      qualities. The sensory evaluation results showed that the overall taste as well 
      as the sourness, saltiness, and umami scores of the soup were increased with the 
      age of chicken. Fifty-nine compounds were identified from four soup samples by 
      liquid chromatography-tandem quadrupole time-of-flight mass spectrometry 
      (LC-QTOF-MS/MS), and their total content was the highest in the 90 wk soup 
      samples. Six upregulated compounds (carnosine, hypoxanthine, inosine, inosine 
      5'-monophosphate (5'-IMP), adenosine 5'-monophosphate (5'-AMP), and lactic acid) 
      were identified as potential contributors to the taste characteristics of the 90 
      wk soup samples by orthogonal projections to latent structures-discriminant 
      analysis (OPLS-DA). Additional experiments showed that 5'-AMP particularly 
      contributed to the sourness of the soup, while carnosine contributed to the 
      saltiness and umami of the soup.
FAU - Zhang, Lili
AU  - Zhang L
AD  - Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 
      100048, China.
AD  - Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing 
      Technology and Business University, Beijing 100048, China.
AD  - College of Food Science and Engineering, Tianjin University of Science and 
      Technology, Tianjin 300457, China.
FAU - Liang, Li
AU  - Liang L
AD  - Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 
      100048, China.
AD  - Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing 
      Technology and Business University, Beijing 100048, China.
FAU - Qiao, Kaina
AU  - Qiao K
AD  - Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 
      100048, China.
AD  - Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing 
      Technology and Business University, Beijing 100048, China.
FAU - Pu, Dandan
AU  - Pu D
AD  - Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 
      100048, China.
AD  - Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing 
      Technology and Business University, Beijing 100048, China.
FAU - Sun, Baoguo
AU  - Sun B
AD  - Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 
      100048, China.
AD  - Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing 
      Technology and Business University, Beijing 100048, China.
FAU - Zhou, Xuewei
AU  - Zhou X
AD  - Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 
      100048, China.
AD  - Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing 
      Technology and Business University, Beijing 100048, China.
FAU - Zhang, Yuyu
AU  - Zhang Y
AUID- ORCID: 0000-0003-3095-3083
AD  - Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 
      100048, China.
AD  - Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing 
      Technology and Business University, Beijing 100048, China.
LA  - eng
GR  - 32122069/National Natural Science Foundation of China/
GR  - BJJWZYJH01201910011025/Beijing Outstanding Young Scientist Program/
PT  - Journal Article
DEP - 20230203
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC9914887
OTO - NOTNLM
OT  - LC-QTOF-MS/MS
OT  - OPLS-DA
OT  - age
OT  - chicken soup
OT  - taste compounds
COIS- The authors declare that they have no known competing financial interests or 
      personal relationships that could have appeared to influence the work reported in 
      this paper.
EDAT- 2023/02/12 06:00
MHDA- 2023/02/12 06:01
PMCR- 2023/02/03
CRDT- 2023/02/11 01:06
PHST- 2022/12/13 00:00 [received]
PHST- 2023/01/13 00:00 [revised]
PHST- 2023/01/30 00:00 [accepted]
PHST- 2023/02/11 01:06 [entrez]
PHST- 2023/02/12 06:00 [pubmed]
PHST- 2023/02/12 06:01 [medline]
PHST- 2023/02/03 00:00 [pmc-release]
AID - foods12030674 [pii]
AID - foods-12-00674 [pii]
AID - 10.3390/foods12030674 [doi]
PST - epublish
SO  - Foods. 2023 Feb 3;12(3):674. doi: 10.3390/foods12030674.