Chen, De-Wei published the artcileEgg yolk phospholipids: a functional food material to generate deep-fat frying odorants, Quality Control of 14667-55-1, the main research area is egg yolk phospholipid chicken meat deep fat frying odorant; 2,4-decadienal; chicken meat; deep-fat frying; egg yolk; odorants; phospholipids.
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 chromatog.-mass spectrometry 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 and (E,Z)-2,4-decadienal, as well as 1-octen-3-one, (E)-2-nonenal, octanal, methional, di-Me 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 Chem. Industry.
Journal of the Science of Food and Agriculture published new progress about Chicken meat. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Quality Control of 14667-55-1.