Use of egg yolk phospholipids as well as alanine and glucose to generate the key odorants of fried battered and breaded fish nuggets

• DOI: 10.1016/j.lwt.2022.113489
• Publication Date: 2022-04-25T09:34:10Z
• Authors: Ting-Ting Ye; Dong Guo; Zi-Jian Zhao; Jie Liu; Xiao-Ying Yang; Xiao-Ling Liu; Zi-Chao Wang; De-Wei Chen
• Keywords: Yolk; Alanine

Deep-fat fried battered and breaded foods are worldwide popular foods. In this study, egg yolk phospholipids, as well alanine glucose were used to generate the key odorants of coatings. The volatile compounds coatings extracted analyzed by HS-SPME-GC-MS, aroma profiles via quantitative descriptive analysis. results showed that characteristic deep-fat frying derived from Maillard reaction lipids, such methional, 2-methylbutanal 3-methylbutanal, 2-ethyl-3,5-dimethylpyrazine, 2,4-decadienals, etc. highest amounts in phospholipids & treated sample, whereas lowest control sample. Meanwhile, attributes had same tendency those odorants. proved combined with could be enrich profile a variety This treatment has great potential use catering industry.