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J Sci Food Agric

Title:		Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants
Author(s):		Chen DW; Balagiannis DP; Parker JK;
Address:		"Department of Food Science, Guangxi University, Nanning, Guangxi, China. Department of Food and Nutritional Sciences, University of Reading, Reading, UK"
Journal Title:		J Sci Food Agric
Year:		2019
Volume:		20190827
Issue:		14
Page Number:		6638 - 6643
DOI:		10.1002/jsfa.9939
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
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 degrees 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. (c) 2019 Society of Chemical Industry"
Keywords:		"Animals Chickens Cooking Egg Yolk/*chemistry Eggs/*analysis Functional Food/*analysis Gas Chromatography-Mass Spectrometry Hot Temperature Odorants/analysis Phospholipids/*chemistry Volatile Organic Compounds/*chemistry 2, 4-decadienal chicken meat deep-fa;"
Notes:		"MedlineChen, De-Wei Balagiannis, Dimitrios P Parker, Jane K eng 201706665009/China Scholarship Council/ 2018YFD0901003/National Key R&D Program of China/ England 2019/07/20 J Sci Food Agric. 2019 Nov; 99(14):6638-6643. doi: 10.1002/jsfa.9939. Epub 2019 Aug 27"