Chicken Broth Flavor and pH

BOUTHILET (1949) found that a pH range of 1 to 5.8 favored development of strong chicken flavor and attributed the effect to a volatile, unidentified, and acidic constituent. Peterson (1957) found that several flavor and odor characteristics of chicken broth were affected unfavorably when the pH was changed from 6.4 to 8.7. Kazeniac (1961) determined that the quantities of ammonia, sulfide, and diacetyl produced by chicken dark meat increased over the pH range 5 to 8, but did not relate these results to chicken flavor. Brant and Hanson (1962), using the triangle test, observed that the percent correct judgments increased as the pH difference between chicken broth samples became greater and found that judges associated more intense flavor with lower pH values. The objectives of this study were to determine if pH differences during cooking or after cooking cause flavor differences in chicken broth. A pH value that differed…