ABSTRACT Taste is one of the main chicken soup characteristic quality factors as it affects palatability as well as consumer acceptability. Metabolomics coupled with sensory analysis method were applied to explore the differences of taste-chemical compositions in chicken carcasses and their correlation to the sensory qualities. Results showed that organic acid were the main taste compounds contained in the five kinds of chicken soup samples. The umami taste intensity of chicken breast meat soup was significantly higher than that of the other four parts (p < 0.05). Seven organic acids (oxalic acid, tartaric acid, formic acid, lactic acid, acetic acid, citric acid, and succinic acid) and a small peptide (anserine) were the main differential taste compounds among chicken soup with five different parts, and they contributed significantly to the taste of chicken soup (taste activity value (TAV) >1).

中文翻译：

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用五种不同的鸡肉部分制成的鸡肉（海兰棕色）汤的感官味道特性

摘要 味道是主要的鸡汤特征质量因素之一，因为它影响适口性和消费者的接受度。应用代谢组学结合感官分析方法探讨鸡胴体味化学成分的差异及其与感官品质的相关性。结果表明，有机酸是五种鸡汤样品中所含的主要呈味物质。鸡胸肉汤的鲜味强度显着高于其他四部分（p < 0.05）。七种有机酸（草酸、酒石酸、甲酸、乳酸、醋酸、柠檬酸和琥珀酸）和一种小肽（鹅蛋氨酸）是五种不同部位鸡汤的主要差异味道化合物，