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.
Keywords: 2,4-decadienal; chicken meat; deep-fat frying; egg yolk; odorants; phospholipids.
© 2019 Society of Chemical Industry.