What’s So Great about Bouillon?

Used as a flavor base for everything from soups to meatloaf, bouillon is a must-have for the kitchen cupboard. There’s also nothing better when you’re craving a hot cup of something savory—just drop a cube in a mug and add hot water for a satisfying treat. High quality chicken broth has richness and mouth weight with a dominant chicken flavor. Specifically, the broth is clear and yellow/brown in color. There is minimal sediment and floating fat particles. There is a dominant chicken aroma and flavor profile. There can be additional notes of onion, carrot and celery, along with garlic, herbs and pepper. Notes of tomato, mushroom and grain may be present. The taste profile is salty balanced with sweet, sour and umami. The broth has mouth weight and richness with minimal mouth coating and astringency.

Tasting terms

  • flavor

    A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.

  • richness

    Associated with creamy and dense mouthfeel; often evident in products containing significant amounts of butter or cream. Example: Alfredo sauce, coffee and super premium ice cream can be described as rich.

  • aroma

    The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.

  • taste profile

    The expected levels of each basic taste in any given food; defines the overall taste balance. Example: The taste profile of baking chocolate is led by bitterness that is balanced by a low amount of sweetness.

  • sweet

    One of the basic tastes; often considered pleasing while exhibiting characteristics of sugar. Example: Honey, ripe fruits and syrup all have a pronounced sweet component.

  • sour

    One of the basic tastes; often considered sharp, tart and acidic. Example: Lemon juice, vinegar and fermented foods often have a strong sour component.

  • umami

    One of the basic tastes; the savory flavor in meat and broths; sometimes an additive (MSG). Example: Natural Parmesan cheese, meats, seaweed, fish sauce and sesame exhibit an umami taste.

  • astringency

    The tendency of some foods to cause the mouth to pucker; often associated with the presence of tannins or acidity. Example: Red wine, tea, grapefruit juice and pickles can be astringent.