Effect of triglycerides and phospholipids on boiled chicken aroma generation

Yeo, H., Balagiannis, D. P., Lim, M., Koek, J. H. and Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481 (2026) Effect of triglycerides and phospholipids on boiled chicken aroma generation. Food Chemistry, 514. 149082. ISSN 0308-8146 doi: 10.1016/j.foodchem.2026.149082

Abstract/Summary

Lipids, particularly polar phospholipids, are important precursors for the formation of species-specific meat aromas, but their role in the development of chicken aroma is not fully understood. Chicken triglycerides (TGC) and phospholipids (PLC) were added individually or as a mixture (1:1 w/w) to a defatted chicken meat matrix and the aroma generated during heating was extracted using Likens-Nickerson simultaneous distillation-extraction (mimicking the boiling and reduction of stock) and analysed by GC-MS. The results showed that the incorporation of PLC significantly enhanced the production of some S- and/or N-containing Maillard reaction products and most of the lipid-derived products (p<0.05). More importantly, PLC could have an enhancement effect on the formation of key volatiles from TGC. Small quantities of phospholipids could be used to promote the oxidation of triglycerides as a useful cost-saving strategy for manufacturers.

Item Type	Article
URI	https://centaur.reading.ac.uk/id/eprint/129185
Identification Number/DOI	10.1016/j.foodchem.2026.149082
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Elsevier
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