Characterization of physical properties, volatile compounds and aroma profiles of different salted egg yolk lipids. (March 2023)

• Record Type: Journal Article
• Authors: Gao, Xuejing; Li, Junhua; Chang, Cuihua; Gu, Luping; Xiong, Wen; Su, Yujie; Yang, Yanjun
• Is Part Of: Food research international. Volume 165(2023)
• Publication Date: 2023-03
• Subjects: Salted egg yolk -- Physical property -- Fatty acid -- Volatile compounds -- Flavor -- Lipid oxidation; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.112411
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Phospholipids had a major influence on the physical properties of SEY lipids. There were marked differences in the distribution of fatty acid profiles. Furans and pyrazines were highly reduced in the extracted SEY lipids. Phospholipids contribute little to the characteristic flavor of SEY lipids. Abstract: Salted egg yolks (SEY) have a desirable and unique flavor with multiple underlying applications in food processing, and their abundant lipids contribute to a creamy and pleasant aroma. However, it is important to maintain the stability of the SEY flavor, which depends to a large extent on the egg species and the processing method. This study aimed to extract different SEY lipids with conventional solvents, analyze the fatty acid composition, and screen the volatile compounds to elucidate the flavor differences between salted hen eggs and duck eggs. Compared to ethanol extraction, acetone-extracted lipids had lower acid value and viscosity, and almost had no phospholipid content. Fatty acid analysis revealed that the highest content of fatty acid in SEY lipids was oleic acid, followed by palmitic acid and linoleic acid, while there were significant variations of different SEY lipids in the fatty acid profiles. The volatile compounds were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC–MS), and the overall odor was detected by the electronic nose (E-nose). A total of 27 volatile compounds were analyzed in SEY lipids and divided into 8 chemical classes. The aldehydes, furans and pyrazines were decreased, and the hydrocarbons were increased compared with untreated SEY. The combination of the physical properties and flavor evaluation of SEY lipids could provide a theoretical basis for the extension of the characteristic flavor matrix in SEY.