Food and Fermentation Industries >

2026 , Vol. 52 >Issue 6: 337 - 345

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043799

Using proton nuclear magnetic resonance spectroscopy to detect the taste active substances in chicken skeleton

  • HU Xiaoshuang ,
  • LI Xuebing ,
  • MA Yuchun ,
  • LIANG Xinwen ,
  • JIAO Runyu ,
  • CHEN Dewei
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  • 1(College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, Chnia)
    2(Key Laboratory of Deep Processing and Safety Control of Special Agricultural Products in Institutions of Higher Education of Guangxi, Nanning 530004, Chnia)

Received date: 2025-07-04

  Revised date: 2025-09-04

  Online published: 2026-04-10

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Abstract

In order to explore the taste active substances in chicken skeleton, proton nuclear magnetic resonance spectroscopy (1H NMR) was used to qualitatively and quantitatively analyze the key taste components such as free amino acids, nucleotides, organic acids, soluble sugars, alkaloids and peptides in chicken skeleton after heating.By calculating the taste activity value (TAV), the taste contribution of each component was determined, and its umami intensity was evaluated in combination with the equivalent umami concentration (EUC) model.The results showed that a total of 46 taste compounds were identified by 1H NMR technology.Among them, the TAV values of 11 components such as glutamic acid, methionine, alanine, histidine, γ-aminobutyric acid, IMP, lactic acid, citric acid, malic acid, inositol and glutathione were all greater than 1, indicating that these substances are the key active components that constitute the characteristic flavor of chicken skeleton.The umami equivalent conversion was further carried out based on sodium glutamate (MSG).The results showed that the EUC of the chicken skeleton sample was as high as 6.65 g MSG /100 g, with strong umami characteristics.

Key words： chicken skeleton; nuclear magnetic resonance; non-volatile taste components; umami

Cite this article

HU Xiaoshuang , LI Xuebing , MA Yuchun , LIANG Xinwen , JIAO Runyu , CHEN Dewei . Using proton nuclear magnetic resonance spectroscopy to detect the taste active substances in chicken skeleton[J]. Food and Fermentation Industries, 2026 , 52(6) : 337 -345 . DOI: 10.13995/j.cnki.11-1802/ts.043799

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