Ling Li, Wen Liqiong, Jiao Runyu, Zhang Haoran, Zhang Qin, Wan Peng, Chen De-Wei
Department of Food Science, Guangxi University, Nanning, China.
Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Education Department of Guangxi Zhuang Autonomous Region, Nanning, China.
J Sci Food Agric. 2025 Sep;105(12):6706-6714. doi: 10.1002/jsfa.14380. Epub 2025 May 22.
Over-oxidation of lipids can lead to an offensive rancid off-flavor. However, in view of aroma, usually, a suitable oxidation of lipids is favored for meat and the foods containing oils and fats, and a fatty note is essential for meat and fried foods. Phospholipids (PL) play a crucial role in imparting characteristic flavors to meat products, and egg yolk phospholipid (EPL) has been demonstrated as an ideal precursor for the generation of fatty note odorants. There is no report about using oleogel as a flavored oil of fatty note.
In the present study, EPL was utilized as an oleogelator to make oleogel, and then the physical and chemical characteristics of the oleogels were investigated. Finally the potential applications of oleogel containing EPL were considered. The results of the physical characteristics of the oleogels confirmed that the oleogel containing EPL was prepared successfully; the results of gas chromatography-mass spectrometry demonstrated that the key odorants in the heated oleogel containing EPL were significantly richer in abundance compared to the control; P NMR and H NMR spectra indicated that EPL was susceptible to oxidative degradation, and EPL was the precursor of lipid-derived odorants. Finally, sensory analysis confirmed that oleogel containing EPL exhibited a strong fatty odor intensity.
The findings of the present study indicate that oleogel containing EPL is prone to generating large quantities of desired lipid-derived odorants, thereby suggesting its potential application as a flavored oil of fatty note and meeting the aroma requirement of different foods. © 2025 Society of Chemical Industry.
脂质的过度氧化会导致令人不快的酸败异味。然而，从香气的角度来看，通常肉类以及含油脂的食品中脂质适度氧化是有利的，肉香和油炸食品中浓郁的脂肪味至关重要。磷脂（PL）在赋予肉制品特征风味方面起着关键作用，蛋黄磷脂（EPL）已被证明是产生脂肪味香气成分的理想前体。目前尚无关于使用油凝胶作为具有脂肪味调味油的报道。
在本研究中，将EPL用作油凝胶剂制备油凝胶，然后研究了油凝胶的物理和化学特性。最后考虑了含EPL油凝胶的潜在应用。油凝胶物理特性的结果证实成功制备了含EPL的油凝胶；气相色谱 - 质谱分析结果表明，与对照相比，加热后的含EPL油凝胶中的关键香气成分含量显著更高；磷核磁共振（³¹P NMR）和氢核磁共振（¹H NMR）光谱表明EPL易于发生氧化降解，且EPL是脂质衍生香气成分的前体。最后，感官分析证实含EPL的油凝胶具有强烈的脂肪气味强度。
本研究结果表明，含EPL的油凝胶易于产生大量所需的脂质衍生香气成分，从而表明其作为具有脂肪味的调味油具有潜在应用价值，能够满足不同食品的香气需求。© 2025化学工业协会
