Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose

The sensory perception of food is a dynamic process, which closely related to the release flavor substances during oral processing. It’s not only affected by material, but also subjected individual environment. To explore processing characteristics soft-boiled chicken, properties, texture, particle size, viscosity, characteristic values electronic nose and tongue different chicken samples were investigated. correlation analysis showed that physical especially cohesiveness, springiness, resilience sample determined behavior. addition skin played role in lubrication size bolus was heightened at early stage, fluidity enhanced end, reduced chewing time swallowing point raised aromatic compounds signal nose. But effect on thigh with relatively high fat content, opposite nose, had certain masking umami sweet taste. In conclusion, critical obvious advantages comprehensive evaluation more popular among people.