Department of Food Science, Guangxi University, Nanning, Guangxi, China.
Department of Food and Nutritional Sciences, University of Reading, Reading, UK.
J Sci Food Agric. 2019 Nov;99(14):6638-6643. doi: 10.1002/jsfa.9939. Epub 2019 Aug 27.
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.
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 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.
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.
磷脂是生成羰基化合物的重要前体，而羰基化合物在深度油炸食品的特征香气中起着重要作用。
将从鸡蛋蛋黄中提取的磷脂（2.0g/kg）添加到葵花籽油中，并在 160°C 下加热，有无鸡肉均可，加热 10min，然后进行动态顶空提取和气相色谱-质谱联用分析挥发性物质。结果表明，特征性的深度油炸气味剂，如（E，E）-2,4-癸二烯醛和（E，Z）-2,4-癸二烯醛，以及 1-辛烯-3-酮、（E）-2-壬烯醛、辛醛、甲硫醛、二甲基二硫和烷基吡嗪，在添加磷脂的葵花籽油中增加了 3-65 倍，在鸡肉中增加了 6 倍，鸡肉在加热前用磷脂处理过。
食品工业有可能使用低水平的磷脂，特别是蛋黄磷脂，在各种深度油炸产品中增加深度油炸气味剂。 © 2019 化学工业协会。
