Poultry Sensory Map

Poultry

Aves

Sensory Profile

Tastes

Basic flavor profiles

4.0

Medium

Intensity Level4.0/10

Characteristics (3)

umami(7)

sweet(3)

salty(2)

Aromas

Scent characteristics

4.2

Medium

Intensity Level4.2/10

Characteristics (5)

roasted(7)

fatty(6)

earthy(4)

sulfurous(2)

fresh(2)

Stimuli

Sensory sensations

2.5

Low

Intensity Level2.5/10

Characteristics (2)

warming(3)

astringent(2)

Textures

Physical properties

5.5

Medium

Intensity Level5.5/10

Characteristics (4)

fibrous(7)

moist(6)

firm(5)

fatty(4)

About Poultry

Poultry encompasses a variety of birds, primarily chicken, turkey, duck, and quail, each offering a unique flavor profile. Chicken is mild and versatile, with a subtle sweetness that absorbs marinades and spices well. Turkey has a slightly richer taste, while duck is known for its gamey, robust flavor enhanced by its higher fat content. Quail, being smaller, presents a delicate, tender meat with a nuanced flavor that can be both earthy and sweet. Poultry is a staple in global cuisines, utilized in a myriad of dishes ranging from roasted and grilled preparations to soups, stews, and curries. Chicken is often the go-to for everyday meals, while turkey is synonymous with festive occasions, especially in North America. Duck is frequently featured in gourmet dishes, often paired with fruits or rich sauces. Quail is prized in fine dining for its tenderness and is often served whole, showcasing its delicate flavor. Poultry has been domesticated for thousands of years, with origins tracing back to Southeast Asia for chickens, and North America for turkeys. Ducks and quails have been raised in various cultures worldwide, each adapting to local environments and culinary traditions. The domestication of these birds has led to a wide variety of breeds, each with distinct characteristics.

Associated health effects(29)

Dioxin and PCB Contaminant Exposure
Micronutrient Support
Satiety Enhancement
Micronutrient Density
Cholesterol/heart disease, inflammation
Drug Interactions
Cardiovascular Protection
Allergic Reactions
Dose-Dependent Effects
Saturated Fat and Cholesterol
LDL and Total Cholesterol Elevation
Type 2 Diabetes Prevention
Nutritional Advantages
Cancer Risk
Blood Sugar Support
Processed Poultry Carcinogenicity
Satiety Modulation
TMAO-Mediated Atherosclerosis Risk
Amino Acid Support
Mood Enhancement
Foodborne Illness Risk
Bone Health
Heavy Metal Accumulation from Poultry
Nutrient-Dense Protein Support
Protein Content
Premature Mortality
Weight Management
B Vitamin Nervous System Support
Arsenic Accumulation from Poultry Consumption

Nutrition per 100 g(4)

Energy: 165 kcal
Protein: 25 g
Fat: 8 g
Fiber: 0 g