Multivariate statistical regression analysis and relative quantification based on dimensional-reduction method to compare the taste-active components of different chicken breeds

Abstract

Abstract To compare the difference of non-volatile taste-active flavor components of different chicken breeds, four Chinese native yellow feather broilers including Langshan chicken, Chongren chicken, Luyuan chicken and Wenchang chicken were used in the experiment. The contents of free amino acids, 5'-nucleotides and minerals were determined by standard method, and then five principal components were extracted from the multi-index system based on the principal component analysis (PCA). Combined with the Mahalanobis distance analysis method and sensory evaluation results, the advantages and characteristics of each chicken breed were evaluated. The results showed that different kinds of chicken had their own advantages in different evaluation dimensions. The Equivalent umami concentration (ECU) of Wenchang chicken, which had the highest content of amino acids, was 12 g monosodium glutamate (MSG)/100 g, indicating the umami taste of it was very intense. The indexes of Langshan chicken were relatively uniform, with slightly higher mineral content, its overall Mahalanobis distance score was more similar to the "best standard". According to the Mahalanobis distance score, although the difference in amino acid content among each species was the largest, the overall score was more affected by the content of minerals and nucleotides, and there was interaction between each nutrient, which had an impact on the overall Mahalanobis distance score. The sensory evaluation results indicated that Wenchang chicken was the most superior among the taste of the four varieties investigated. Finally, taste compounds affecting the difference of chicken varieties were analyzed by partial least squares regression (PLS), resulting in order of mineral (Ca2+, Mg2+, PO4 3−) > nucleotide (AMP, IMP) > amino acid. This could provide a theoretical basis for quantitative oriented flavor processing and consumer choice of chicken. Graphical Abstract

Keywords

• Non-volatile flavor components
• Principal component analysis
• Mahalanobis distance
• sensory evaluation