Oleogel containing egg yolk phospholipids: an ideal flavored oil of fatty note.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-05-22 DOI:10.1002/jsfa.14380

Li Ling, Liqiong Wen, Runyu Jiao, Haoran Zhang, Qin Zhang, Peng Wan, De-Wei Chen

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引用次数: 0

Abstract

Background: 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.

Results: 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; ³¹P NMR and ¹H 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.

Conclusion: 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.

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含有蛋黄磷脂的油凝胶：一种理想的脂肪味调味油。

背景：脂质过度氧化会导致恶臭味。然而，从香气的角度来看，通常对肉类和含油脂的食物来说，脂质的适当氧化是有利的，而对肉类和油炸食品来说，脂肪的音调是必不可少的。磷脂（PL）在赋予肉制品特色风味方面起着至关重要的作用，蛋黄磷脂（EPL）已被证明是产生脂肪气味剂的理想前体。没有关于使用油凝胶作为脂肪味调味油的报道。结果：本研究采用EPL作为油凝胶制备油凝胶，并对其理化性质进行了研究。最后对含EPL的油凝胶的应用前景进行了展望。对所制备的油凝胶进行了物理特性测试，证实了所制备的含EPL的油凝胶是成功的；气相色谱-质谱分析结果表明，含EPL的加热油凝胶中主要气味物质的丰度显著高于对照；核磁共振31P谱和核磁共振1H谱表明，EPL易发生氧化降解，是脂质衍生气味剂的前体。最后，感官分析证实含有EPL的油凝胶具有较强的脂肪气味强度。结论：本研究结果表明，含有EPL的油凝胶容易产生大量所需的脂质衍生气味剂，因此具有作为脂肪味调味油的潜在应用前景，可以满足不同食品对香气的要求。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.