SensoryCharacterization ofChicken soup at different temperatures by using check-all-that-apply (CATA) analysis and
Mingcheng Zhang1, Luyi Jin2, Peng Yu3
1College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China.
Abstract:
The temperature of food significantly influences consumers' perception of flavor intensity and acceptance. To determine the optimal serving temperature for chicken soup, we employed check-all-that-apply (CATA) to evaluate changes in sensory properties at various temperatures (30 °C, 40 °C, 50 °C, 60 °C, 70 °C) and identify key attributes influencing consumer preference. Additionally, temporal dominance of sensations (TDS) was utilized to analyze the temporal dominant sensory characteristics of chicken soup at different temperatures during consumption. The findings revealed that consuming chicken soup at lower temperatures (30 °C, 40 °C) tended to evoke negative emotions due to a reduced number of perceived flavor attributes, particularly with "fishy" and "greasy" sensations being more strongly associated with negative perceptions. In contrast, chicken soup served at 60 °C elicited the most positive consumer responses, attributed to enhanced "umami," "saltiness," and "kokumi" sensation. GC-MS analysis indicated that at 60 °C, the levels of nonanal and octanal, compounds linked to undesirable flavors, decreased. Furthermore, increasing the temperature resulted in smaller and more evenly distributed oil droplets in the soup, effectively mitigating the "greasy" sensation. Therefore, serving chicken soup at 60 °C is an optimal choice.
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