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Highlights • Phospholipids and neutral lipids extracted from egg yolk were added to chicken meat. • GC–MS showed key volatiles significantly increased when phospholipids were added. • Sensory profiling showed an increase in chicken meat aroma. • Addition of neutral lipids had very little impact on the volatile profile or aroma. • Addition of egg yolks phospholipids can be applied to improve chicken meat aroma. Abstract Lipids, particularly phospholipids, are known to play a significant role in the characteristic aroma of the different meat species. Both neutral lipids and phospholipids were extracted from egg yolk and added to minced chicken (1% w/w) prior to cooking in water at 100 °C for 20 min. Sensory analysis of the broths showed that the addition of phospholipids significantly increased the chicken meat aroma whereas the addition of neutral lipids did not. GC–MS analysis showed a significant increase in most of the lipid-derived volatile components when the phospholipids were added, especially 2,4-decadienal, which is a characteristic odour impact compound in chicken. There were very few significant changes in the volatile profile when the neutral lipids were added. These data provide direct evidence that the addition of phospholipids can enhance chicken meat aroma, and addition of egg yolk phospholipids could be applied to improve chicken meat aroma. [ABSTRACT FROM AUTHOR]

• PC is the most abundant class in egg yolk PLs, and it is very efficient in generating odorants. • Linoleic acid is the predominant PUFA in egg yolk PLs, and its corresponding predominant hydroperoxide is 9-HPOD. • 9-HPOD is the precursor of 2,4-decadienals, the key odorants of chicken meat and fried foods. • Egg yolk PLs are an ideal precursor of lipid-derived odorants, especially for chicken meat and fried foods. Egg yolk phospholipids (PLs) have been demonstrated to generate large quantities of lipid-derived odorants, especially the fatty note odorants. Recently, egg yolk PLs have been successfully used in chicken meat and fried foods to improve aroma. This review comprehensively summarizes the properties of egg yolk PLs as precursors of fatty note odorants, including their classes, extraction, identification, oxidation, decomposition and odorant formation, applications, considerations and future prospects in the food industry. Most likely, phosphatidylcholine (PC) is the most abundant class in egg yolk PLs, and PC is more efficient than phosphatidylethanolamine in generating fatty note odorants; moreover, the predominant polyunsaturated fatty acid is linoleic acid, and its corresponding predominant hydroperoxide is 9-hydroperoxy-10,12-octadecadienoic acid during autoxidation, which is the precursor of 2,4-decadienals and 2,4-nonadienals, the key fatty note odorants. Therefore, egg yolk PLs could be an ideal precursor of fatty note odorants for chicken meat and fried foods. [ABSTRACT FROM AUTHOR]

Abstract: The non-volatile taste active compounds, including soluble sugars, succinic acid, free amino acids and flavour 5′-nucleotides in the meat of Chinese mitten crab (Eriocheir sinensis) were analyzed, and their taste impacts were evaluated by taste active values (TAVs) and equivalent umami concentration (EUC) methods. The total free amino acid content of crab meat was 20.9mg/g. Arginine, glycine and alanine were the major free amino acids, accounting for more than 70% of the total free amino acids. 5′-Adenosine monophosphate (AMP) was the main flavour 5′-nucleotide (75.3mg/100g), followed by 5′-inosine monophosphate (IMP) (34.4mg/100g) and 5′-guanosine monophosphate (GMP) (2.3mg/100g). Arginine, glycine, alanine, glutamic acid, IMP and AMP were of high TAV (greater than one), and they had strong taste impacts on the crab meat flavour. Glycine and alanine contributed to the major sweet taste, while glutamic acid, IMP and AMP contributed to the strong umami taste. As the TAVs of soluble sugar, succinic acid and bitter free amino acids were lower than one, thus those compounds are likely to have insignificant impact on the taste of the crab meat. The EUC was 4.2g MSG/100g crab meat, which meant that the umami taste of the crab meat was very intense. [Copyright &y& Elsevier]

Abstract: Chinese mitten crab (Eriocheir sinensis) was analyzed for proximate composition, minerals, amino acids and fatty acid composition, and also evaluated for nutritional quality. The yields of crab meat and edible viscera were 24.2% and 9.2%, respectively. The crab meat contained 18.9% crude protein. About 80% of the protein resided in the crab meat portion, while about 90% of the fat was in the viscera. Chinese mitten crab was an excellent source of minerals, particularly zinc, iron, copper and phosphorus. The crab protein contained high amounts of glutamic acid (151mg/g), aspartic acid (99mg/g), arginine (99mg/g), lysine (81mg/g) and leucine (77mg/g), and it was a high quality protein with well-balanced essential amino acid compositions. Twenty six fatty acids were found in the crab oil. The monounsaturated fatty acids were predominant with a percentage of 49.8. Oleic acid (18:1) was the dominant fatty acid, followed by palmitoleic acid (16:1), palmitic acid (16:0) and linoleic acid (18:2n −6); and the percentages were 31.0, 14.3, 14.2 and 11.9, respectively. The ratio of n −6/n −3 polyunsaturated fatty acids (PUFAs) was 2.2, and this is a n −3 PUFA-rich food. In short, the results showed that Chinese mitten crab is a nutritious food. [Copyright &y& Elsevier]

Phospholipids can act as antioxidants in food. In this study, egg yolk phospholipids (EPL) and sunflower oil were utilized in making chili oil, and proton nuclear magnetic resonance spectroscopy was employed to quantify the concentrations of fatty acyl groups, carotenoids, capsaicinoids in chili oil according to their specific signals in the spectra. The results showed that the changes in the concentrations of fatty acyl groups in the control samples were greater than those in the EPL-treated samples at the same frying temperature, while the contents of carotenoids and capsaicinoids were significantly lower than those of the EPL-treated samples when fried at 150 °C (p < 0.05). Two-way ANOVA indicated that frying temperature and EPL treatment, as well as their interaction had significant impacts on the thermal-oxidative stability of chili oil (p < 0.05). The results suggest that EPL may act as antioxidants during frying, and EPL can improve the thermal-oxidative stability of chili oil. • Fatty acyl groups, carotenoids and capsaicinoids in chili oil were analyzed by 1H NMR. • EPL acted as antioxidants in the frying process of chili oil. • EPL improved the thermal-oxidative stability of chili oil at the expense of oxidation of themselves. • EPL improved the quality of chili oil, especially for the bright red color and spicy taste. [ABSTRACT FROM AUTHOR]

• A method of using egg yolk to imitate meat aroma was presented. • Richest odorants with intense meaty note were present in acetone-treated egg yolk. • Lutein rather than lipids or their degradation products determined the flavor changes. • Lutein affects flavor by scavenging free radicals. Egg yolk contains abundant meat precursors, but its odor is quite different from meat aroma. In this study, the lipids in egg yolk were partly removed by acetone or totally removed by chloroform/methanol, and lutein was removed simultaneously by the solvents. Then, the samples were heated, and the volatiles and aroma profiles were analyzed. The results showed that chicken meat aroma and meat aroma were imitated successfully through the removal of neutral lipids and lutein (acetone-treated) and total lipids and lutein (chloroform/methanol-treated) egg yolk samples, respectively. Finally, additional lutein and tert-butylhydroquinone were employed for validating the inhibiting effects of lutein on lipid oxidation and Maillard reaction, and the results demonstrated that it was lutein rather than lipids or their degradation products that determined the flavor formation. These findings push forward the mechanisms for the formation of meat flavor and provide insights for future manufacturing of meat aroma. [ABSTRACT FROM AUTHOR]

• The aroma-active compounds in brown sugar were identified by V-SDE–GC–MS-O/AEDA and OAVs. • Possible formation pathway for the aroma-active compounds was described. • Fourteen key aroma-active compounds were identified. • Some aroma-active compounds could enhance the sweetness of sweet solution. • The congruency of the sweet taste and aroma improved the sweetness. Brown sugar (non-centrifugal cane sugar) is popular for its pleasant caramel-like aroma and sweetness. Vacuum simultaneous steam distillation and extraction (V-SDE) and gas chromatography–mass spectrometry (GC–MS) was used to study the volatile fraction of brown sugar. To further determine the aroma-active compounds in brown sugar, gas chromatography–mass spectrometry–olfactometry (GC–MS–O) were used in conjunction with aroma extraction dilution analysis (AEDA), odor activity values (OAVs), and sensory evaluation to analyze the effects of the key aroma-active compounds on sweetness. A total of 37 aroma-active compounds were obtained, mainly including ketones, pyrazines, alkanes, phenols and alcohols, which contributed caramel, sweet and fruity notes to brown sugar. Among them, furfural, benzeneacetaldehyde, 2,3-butanedione, β -damascenone, 2-methoxyphenol, dihydro-2-methyl-3(2H)-furanone, 2-furanmethanol and butyrolactone could significantly enhance the sweetness of sugar solution because of the congruency of the aroma attributes and sweetness. [ABSTRACT FROM AUTHOR]

• V-SDE–GC–MS–O/AEDA and OAVs were used to identify the aroma-active compounds in sufu. • Thirteen key aroma-active compounds were identified. • Some aroma-active compounds could enhance the umami aftertaste and palatability of umami solution. • The congruency of the umami taste and aroma improved umami aftertaste and palatability. Sufu is a traditional fermented soybean curd, and Guilin Huaqiao white sufu is one of the most famous mould-fermented white sufu in China. The volatile compounds in sufu were extracted by vacuum simultaneous steam distillation and extraction (V-SDE) and analysed by gas chromatography–mass spectrometry–olfactometry (GC–MS–O). The aroma-active compounds were identified by aroma extract dilution analysis (AEDA) and odour activity values (OAVs), and their influence on umami aftertaste and palatability of umami solution was identified by sensory evaluation analysis in the follow-up research. A total of 88 volatile compounds, contained 20 aroma-active compounds were identified, of which (E,E)-2,4-decadienal, 1-octen-3-ol, (E,E)-2,4-nonadienal, eugenol, ethyl hexanoate and phenylacetaldehyde were not only the aroma-active compounds in Guilin Huaqiao white sufu, but also played an important role in enhancing the umami aftertaste and palatability of umami solution because of the congruency of the aroma and umami taste. [ABSTRACT FROM AUTHOR]