Cumulative Effect of Main Non-salt Taste Compounds on Braised Chicken Brine during Repeated Braising

In this study, the compositions and contents of free amino acids (FAAs), 5'-nucleotides and their degradation products in braised chicken brine were detailed measured to evaluate the flavor effect and intensity of taste substances, based on taste active values (TAVs) and equivalent umami concentrations (EUCs). As a result, the contents of these taste compounds which included FAAs, 5'-nucleotides and their degradation products increased significantly with the repeated cycles of braising in fresh brine (p<0.05). The contents of 5'-IMP and Hx rose first and then reduced, whereas the contents of Glu, Ala, Pro, Lys and Tyr rose first and then remained stable with a greater variation than other taste compounds. The contents of Met, Tyr and Phe still rose (p<0.05). TAV of EUC from aged brine was 18.67. After 18 times of repeated braising cycles, main taste compounds in fresh brine seemed to no significant difference with aged brine except for Met, Tyr and Phe (p>0.05).