Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants

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

The effect of lutein on the oxidation of egg yolk phospholipids in a liposome model

“…High-purity egg yolk PLs (＞95 %) were used in our study, as described recently ( Chen et al, 2019b ). Lutein was co-extracted in the crude extraction, but it was removed when the crude extraction was dissolved in hexane and cold acetone was used to precipitate and wash PLs.…”

“…1 H NMR is a powerful technique for differentiating acyl groups and oxidation products in lipids ( Martínez Yusta et al, 2014 , Martin-Rubio et al, 2018 , Vidal et al, 2023 , Chen et al, 2022 ). In our previous reports, 1 H NMR has been applied to monitor the evolution of egg yolk PLs at 160 ℃ ( Zhao et al, 2023 ), and the results demonstrated that egg yolk PLs were prone to oxidation and they were an ideal flavor precursor for fried foods ( Chen, Balagiannis, & Parker, 2019b ).…”

Comparative analysis of lipid profiles and flavor composition of marinated eggs from different species

“…More unsaturated fatty acids in lipids could promote the lipid oxidation and further facilitate the Strecker-type degradation of amino acids (Insausti et al, 2021). Main lipid oxidation products such as hexanal, octanal, and nonanal aldehydes during thermal process may produce pleasant product flavors (Chen et al, 2019). However, the lipid oxidation may further result in a process called lipid peroxidation during which the generated lipid peroxides could develop an undesirable flavor (Yang et al, 2019).…”