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

Abstract

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