Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants.

@article{Chen2019EggYP,
  title={Egg yolk phospholipids: a functional food material to generate deep-fat frying odorants.},
  author={De-Wei Chen and D. Balagiannis and J. K. Parker},
  journal={Journal of the science of food and agriculture},
  year={2019}
}
BACKGROUND Phospholipids are an important precursor for the generation of carbonyl compounds which 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) and heated with or without chicken meat at 160 °C for 10 min, and then dynamic headspace extraction and GC-MS were used to extract and analyze the volatiles. The results showed that the characteristic deep-fat frying odorants… Expand
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