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Flavor Enhancement of Chicken Broth from Boiled Celery Constituents

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Graduate School of Humanities and Sciences, Laboratory of Food Chemistry, Ochanomizu University, 2-1-1, Otsuka, Bunkyo-ku, Tokyo, 112-8610, Japan, and Technical Research Center, T. Hasegawa Co., Ltd., 335 Kariyado, Nakahara-ku, Kawasaki-shi 211-0022, Japan
* To whom correspondence should be addressed. Telephone: +81-3-5978-2557 , fax: +81-3-5978-2557, e-mail: kubota.kikue@ ocha.ac.jp
†Graduate School of Humanities and Sciences, Ochanomizu University.
‡T. Hasegawa Co., Ltd.
§Laboratory of Food Chemistry, Ochanomizu University.
Cite this: J. Agric. Food Chem. 2008, 56, 2, 512–516
Publication Date (Web):December 29, 2007
https://doi.org/10.1021/jf072242p
Copyright © 2008 American Chemical Society

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    Abstract

    The flavor-enhancing effects of the volatile constituents in celery were investigated. The test samples were prepared by adding celery fractions to chicken broth at a concentration that distinct odors of them were not detected, and the samples were sensorially evaluated for the perceived intensities of 8 terms such as “thick,” “impactful,” “mild,” “lasting,” “satisfied,” “complex,” “refined,” and “clarified,” which are considered to be the elements of the complex flavor and for 3 terms such as “sweet,” “salty,” and “umami” taste. A comparison of effects between the volatile and nonvolatile fractions of celery revealed that the volatile compounds in celery enhanced the complex flavor of chicken broth more than the nonvolatile compounds. Among the characteristic odorants of celery, three phthalides, namely, sedanenolide, 3-n-butylphthalide, and sedanolide, were shown to contribute to the complex flavor of chicken broth, and sedanenolide was most effective. The three phthalides enhanced perceived intensities of “umami” and “sweet” despite their no taste properties in addition to the complex flavor.

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