A New Insight into the Formation of Odor Active Carbonyls by Thermally-Induced Degradation of Phospholipids in Self-Assembly Structures

Abstract

The role of molecular organization in heated aqueous dispersions of egg phosphatidylcholine (PC) and egg phosphatidylethanolamine (PE) was studied with respect to the formation of key odorants. Evidence was found for the crucial role of self-assembly structures adopted by phospholipid molecules on the quantitative composition of volatile constituents. The concentrations of seven aldehydes and one vinyl ketone were determined by isotope dilution assay in heated aqueous dispersions of PC and PE present in various ratios. Addition of PE to PC drastically decreased the amount of (E,E)-2,4-decadienal formed, which cannot be explained by the differences in the fatty acid composition of PC and PE. The free amino group in PE does not explain this phenomenon either, as replacing PE by phosphatidic acid distearylester also reduced the amounts of (E,E)-2,4-decadienal. We suggest that the type of self-assembly structure adopted by phospholipids in water significantly influences the reaction yields. However, the mechanisms leading to the preferred formation of phospholipid-derived odorants in a lamellar phase, as compared to the reversed hexagonal phase, remain unknown.

Lipid self-assembled structures for reactivity control in food

“…Lin et al [74] have studied the role of molecular organization in heated aqueous dispersions of egg PC and egg PE with respect to the formation of key odorants by lipid oxidation. Evidence was found for the crucial role of SASs adopted by phospholipid molecules on the quantitative composition of volatile constituents, such as aldehydes and vinyl ketones.…”