Evolution of Taste Compounds of Dezhou‐Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System

Abstract This paper aimed to study the time course changes in taste compounds of Dezhou‐braised chicken during the entire cooking process mainly consisting of deep‐frying, high‐temperature boiling, and low‐temperature braising steps. For this purpose, meat samples at different processing stages were analyzed for 5′‐nucleotides and free amino acids, and were also subjected to electronic tongue measurements. Results showed that IMP, Glu, Lys, and sodium chloride were the main compounds contributing to the taste attributes of the final product. IMP and Glu increased in the boiling step and remained unchanged in the following braising steps. Meanwhile, decrease in Lys content and increase in sodium chloride content were observed over time in both boiling and braising steps. Intensities for bitterness, saltiness, and Aftertaste‐B obtained from the electronic tongue analysis were correlated with the concentrations of these above chemical compounds. Therefore, the electronic tongue system could be applied to evaluate the taste development of Dezhou‐braised chicken during processing.