Comparison of Free Amino Acids and Taste Characteristics in Chicken Soup and Chicken Enzymatic Hydrolysate

To comparatively analyze the composition and contents of free amino acids in chicken soup and chicken enzymatic hydrolysate,free amino acids were detected by automatic amino acid analyzer,and the taste was analyzed by electronic tongue.The results indicated that the total content of amino acids in enzymatic hydrolysate showed a significant increase compared to chicken soup,and the proportion of flavor amino acids was similar with that of chicken soup.The largest contribution of taste activity value(TAV) in chicken soup was provided by histidine,followed by glutamate.Among the amino acids with higher TAV in the enzymatic hydrolysate,glutamic acid was responsible for the umami taste,and the rest were bitter-tasting amino acids.The total amount of sweet and umami amino acids was similar to bitter amino acids in chicken soup,and the amount of bitter amino acids in enzymatic hydrolysates was up to 72.60%.The results indicated that the overall taste of chicken soup was sweet and umami,whereas that of chicken enzymatic hydrolysate was bitter.The PCA showed that the taste of chicken soup and chicken enzymatic hydrolysate were significantly different.