Use of egg yolk phospholipids as well as alanine and glucose to generate the key odorants of fried battered and breaded fish nuggets

Competitive Formation of 2,3-Butanedione and Pyrazines through Intervention of Added Cysteine during Thermal Processing of Alanine-Xylose Amadori Compounds

“…Furfural, 2-acetylfuran, 2,3-butanedione, and 2-propionylfuran were observed, and furfural had the highest content among them (Table ). 2,3-Butanedione not only had a certain odor activity itself but also was an important intermediate involved in the formation of potent odor-active compounds such as pyrazines . However, pyrazines were not detected in the system where AX-ARP was heated alone (Table ), implying that the Strecker degradation between the recovered Ala and α-dicarbonyl compounds was limited during the thermal treatment of AX-ARP.…”

“…2,3-Butanedione not only had a certain odor activity itself but also was an important intermediate involved in the formation of potent odor-active compounds such as pyrazines. 12 However, pyrazines were not detected in the system where AX-ARP was heated alone (Table 1), implying that the Strecker degradation between the recovered Ala and α- dicarbonyl compounds was limited during the thermal treatment of AX-ARP. This might be attributed to that the generation of the recovered Ala from ARP degradation occurred prior to the formation of α-dicarbonyl compounds, which led to asynchrony in the formation of pyrazines precursors.…”

“…Previous studies have shown that Ala could contribute to the alkyl side chain of some alkylpyrazines in addition to providing a nitrogen source in the MR . Not only can Ala act as a precursor for alkylpyrazines, it has been reported that the combination of Ala and glucose could promote the formation of the characteristic odorants such as 2,3-butanedione (also known as diacetyl) in fried battered and breaded foods . 2,3-Butanedione, present as an important volatile product in different food systems, can be formed during lipid oxidation, MR, and microbial fermentation. − It could contribute to the characteristic butter-like flavor .…”

Analysis of volatile flavor changes of sea urchin gonads and phospholipids after heating based on GC‐IMS

“…In SUP samples, the aldehydes with floral and nutty aromas, such as E‐2‐nonenal, E,Z‐2,6‐nonadienal, E,E‐2,4‐heptadienal, E‐2‐heptenal, and 3‐methylbutyraldehyde, showed essentially the same change in peak intensity after heating as the SUG; among the ketones, the acetone peak, which has the highest peak intensity among the volatile compounds of the SUP, decreased after heating, and the 2‐heptanone, which has a fruity flavor, showed the similar increase of peak intensity after heating as SUG; among the alcohols, the (E)‐2‐hexenol, which has a grassy flavor, showed similar changes in peak intensity after heating as SUG; among the furans, the 2‐pentylfuran showed the same change in peak intensity after heating. Ye et al (2022) has found that egg yolk phospholipids combined with alanine and glucose produce the main flavor substances of fried foods and can enrich the volatile flavor substances of foods through the Maillard reaction. Zheng et al (2022) reported that the addition of phospholipids to beef tallow followed by ultrasonic pretreatment helped to increase the products of the Maillard reaction and produced more sulfur and other flavor compounds.…”

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

“…In a recent review ( Chen, Wan, Yao, Yang, & Liu, 2023 ), egg yolk PLs can produce large quantities of 2,4-decadienals, which are the key fatty note odorants for chicken meat and fried foods. For this reason, egg yolk PLs have been successfully applied to enhance the aroma of chicken meat, fish and chips ( Ye et al, 2022 , Guo et al, 2021 , Chen et al, 2019a ). Meanwhile, the aroma of chicken meat was successfully mimicked with lutein-free egg yolks (Lutein, which is naturally present in egg yolk, was removed by solvent.…”