Non-volatile taste components of various broth cubes

• Published in: Food chemistry 2007, Vol.101 (3), p.932-937
• Main Authors: Chiang, Pei-Dih, Yen, Chih-Tai, Mau, Jeng-Leun
• Format: Article
• Language: English
• Subjects: 5′-Nucleotides; Broth cube; broth cubes; dried foods; Equivalent umami concentration; flavor; flavor compounds; food chemistry; Free amino acids; monosodium glutamate; reconstituted foods; Soluble sugars; Soup base; soups; taste; umami; volatile compounds
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2006.02.041

Commercial soup bases, in the form of broth cubes available in the market, include chicken, mushroom, pork and seafood broth cubes. The non-volatile taste components of four broth cubes were studied. Equivalent umami concentration (EUC) values of these broth cubes were evaluated and compared with their sensory results from hedonic tests. Only two soluble sugars, lactose and sucrose, were found. Contents of total free amino acids and monosodium glutamate (MSG)-like components ranged from 0.51 to 1.04 mg g −1 and 0.48 to 0.56 mg g −1, respectively. Contents of 5′-nucleotides and flavour 5′-nucleotides ranged from 2.67 to 3.66 mg g −1 and 2.58 to 3.33 mg g −1, respectively. EUC values were low and the umami intensities of one gramme of four soup bases were equivalent to those given by 0.14–0.32 g MSG. Mushroom and pork soups were more preferred, whereas seafood soup was less preferred. Correlations of EUC values with sensory scores were established for chicken, pork and seafood soups.