Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth

Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth

A single combi oven, known for its versatility, is an excellent choice for a variety of chicken soup preparations. However, the impact of universal steam ovens on the flavor quality of chicken soup remains unclear. This study aimed to explore the impact of different cooking methods on the aroma and...

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Bibliographic Details
Main Authors: Can Yuan, Chengjian Xu, Lilan Chen, Jun Yang, Mingfeng Qiao, Zhoulin Wu
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Molecules
Subjects:
chicken soup
cooking methods
combi oven
aroma and taste
amino acids
key aroma compounds
Online Access:https://www.mdpi.com/1420-3049/29/7/1532

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