Effects of three types of bone marrow extracts treated with different treatment methods on the taste of chicken soup

  • Mengchen You
  • Ping Yang
  • Huanlu SongEmail author
  • Lei Zhang
  • Peng Liu
Original Article


Bone marrow extracts (BME) are good flavor enhancing substance. Three types of BME (from porcine, chicken and bovine) were treated by enzymatic hydrolysis or Maillard reaction. To explore their effects on soup taste, they were added into chicken and non-chicken soups. The contents of free amino acids, nucleotides, peptides and soluble solids in the soup were measured and the taste activity value and equivalent umami concentration value were calculated, in addition to sensory evaluation. These parameters were weighted according to a certain ratio. Most taste-active substances increased upon enzymatic hydrolysis, while reached their maximum values after Maillard reaction. In addition, the presence of chicken alleviated bitter and fatty tastes in soups added with bone extracts, thus causing the soup to be more flavorful. Sensory evaluation results revealed that umami and kokumi tastes of soups supplemented with Maillard reaction-treated bone marrow extracts were more intense.


Bone marrow extracts Soup Taste active substance Equivalent umami concentration (EUC) Sensory evaluation 



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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Beijing Innovation Centre of Food Nutrition and Human Health, Laboratory of Molecular Sensory ScienceBeijing Technology and Business UniversityBeijingChina
  2. 2.Fushun Dufengxuan Gusheng Biotechnology Co. LtdFushunChina

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