The author studied the sensory quality, free amino acid content and nucleotide content of chicken soup, which was made of different chicken breeds (the north Jiangsu traditional chicken, Xueshan chicken and 817 broiler). The results showed that there was no obvious difference in the sensory flavor of chicken soup made of the same chicken breed between the treatment of aging for 0.5 h and the treatment of aging for 24 h after being slaughtered, but significant differences in the sensory flavor of chicken soup were found among different chicken breeds. The chicken soup of the north Jiangsu traditional chicken tasted and smelled better, that of Xueshan chicken had slightly insufficient flavor and belter meat texture, and that of 817 broiler had a relatively poorer flavor. The content of free amino acid in chicken soup increased with the increase of the aging time after being slaughtered. The chicken soup of different chicken breeds had significantly different free amino acid content. The nucleotide (especially CMP, IMP and AMP) content in different kinds of chicken soup was markedly different, and it exhibited the following sequence: the north Jiangsu traditional chicken > Xueshan chicken > 817 broiler. Therefore, the chicken soup of the north Jiangsu traditional chicken had the best overall flavor, followed by that of Xueshan chicken, and that of 817 broiler had worse flavor.%分别以苏北土鸡、雪山鸡和817肉鸡为原料加工鸡汤,研究其感官品质、游离氨基酸和核苷酸的变化,试验结果表明:相同品种的鸡宰后分别成熟0.5h与24h的样品煲汤,在感官风味上没有明显差异,但不同种类鸡汤之间感官差异显著,其中苏北土鸡汤的整体滋味及香气较好,雪山鸡汤滋味略有不足但肉质更好,817肉鸡汤总体评价相对较差；在游离氨基酸含量方面,随着鸡肉宰后成熟时间的延长,所制成的汤中游离氨基酸含量有增加的趋势,且不同品种差异显著；在核苷酸含量方面,不同品种鸡汤中的核苷酸CMP、IMP和AMP差异较大,其含量按照由高到低的顺序依次是苏北土鸡汤、雪山鸡汤、817肉鸡汤.由此可知,苏北土鸡煲汤的整体风味最佳,雪山鸡次之,817肉鸡煲汤风味较差,不适合作煲汤类产品.
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