Comprehensive lipidomics and volatile compounds profiling reveals correlation of lipids and flavors in DHA-enriched egg yolk

Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process

“…Adding phospholipids to chicken significantly increases key volatile compounds, such as 2, 4-decadienal (lipid aroma), whereas neutral lipids do not ( Chen, Balagiannis, & Parker, 2019 ). Volatile aldehydes produced by the hydrolysis of lipids in DHA-rich egg yolks to free fatty acids and further oxidation contribute to the egg yolks' 'fishy' aroma ( Wang et al, 2023 ). In addition, GP metabolism is an essential factor contributing to changes in the lipid composition of dry-cured lambs and ham during processing ( Guo et al, 2022 ).…”