brine and benzothiazole

A combination of quantitative marinating and Maillard reaction was investigated by adding d-xylose, l-cysteine and thiamine to the marinated brine of quantitative marinating, which was expected to enhance the volatile flavor of Chinese marinated chicken. Response surface methodology was used to optimize parameters, in which response was sensory evaluation scores of marinated chicken. A Box-Behnken center design was applied to the optimized added contents. The optimized contents were d-xylose (1-5‰), l-cysteine (1-5‰) and thiamine (1-3‰).. Our results suggested that a combination of quantitative marinating and Maillard reaction might be a promising method to enhance the volatile flavor, especially meat-like flavor, of Chinese marinated chicken. © 2016 Society of Chemical Industry.

Topics: Animals; Beijing; Benzothiazoles; Chickens; Condiments; Cysteine; Flavoring Agents; Food Quality; Furans; Humans; Maillard Reaction; Meat; Molecular Structure; Salts; Sensation; Statistics as Topic; Taste; Thiamine; Thiazoles; Volatile Organic Compounds; Xylose