1. Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants.
- Author
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Chen DW, Balagiannis DP, and Parker JK
- Subjects
- Animals, Chickens, Cooking, Gas Chromatography-Mass Spectrometry, Hot Temperature, Odorants analysis, Egg Yolk chemistry, Eggs analysis, Functional Food analysis, Phospholipids chemistry, Volatile Organic Compounds chemistry
- Abstract
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., (© 2019 Society of Chemical Industry.)- Published
- 2019
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