Accessibility navigation


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

Chen, D.-W., Balagiannis, D. P. and Parker, J. K. (2019) Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants. Journal of the Science of Food and Agriculture. ISSN 1097-0010 (In Press)

[img] Text - Accepted Version
· Restricted to Repository staff only
· The Copyright of this document has not been checked yet. This may affect its availability.

871kB

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.1002/jsfa.9939

Abstract/Summary

BACKGROUND Phospholipids are an important precursor for the generation of carbonyl compounds which 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) and heated with or without chicken meat at 160 °C for 10 min, and then dynamic headspace extraction and GC-MS were used to extract and analyze the volatiles. The results showed that the characteristic deep-fat frying odorants, such as (E,E)-2,4-decadienal, (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 6 times in chicken meat which 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.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:85111
Publisher:Wiley

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation