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BACKGROUND: Phospholipids are an important precursor for the generation of carbonyl compounds that play a significant role in the characteristic aroma of deep‐fat fried foods. RESULTS: Phospholipids extracted from hen egg yolks were added into sunflower oil (2.0 g kg−1) and heated with or without chicken meat at 160 °C for 10 min, and then dynamic headspace extraction and gas chromatography–mass spectrometry were used to extract and analyse the volatiles. The results showed that the characteristic deep‐fat frying odorants, such as (E,E)‐2,4‐decadienal and (E,Z)‐2,4‐decadienal, as well as 1‐octen‐3‐one, (E)‐2‐nonenal, octanal, methional, dimethyl disulfide and alkylpyrazines, had increased by 3–65 times in the sunflower oil with added phospholipids, and increased up to six times in chicken meat that had been treated with phospholipids prior to heating. CONCLUSION: There is potential for the food industry to use low levels of phospholipids, particularly egg yolk phospholipids, to increase deep‐fat frying odorants in a wide range of deep‐fried products. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

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]