Effect of Different Components of Egg Yolk on Flavor of Egg Yolk

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (12): 58-62.

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Effect of Different Components of Egg Yolk on Flavor of Egg Yolk

FENG Yue-chao1,2,LIU Mei-yu1,3,REN Fa-zheng1,SHI Bo4

1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.Beijing Centre for Physical and Chemical Analysis, Beijing 100089, China 3.Department of Food Science, Hebei University of Engineering, Handan 056006, China; 4.Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China

Online:2006-12-15 Published:2011-11-23

Abstract

Abstract: The fresh egg yolk was separated into three components by organic solvent: nonfat components, polar lipids and unpolar lipids. Sensory evaluation and GC-MS were used to study the flavor compounds of the heated three components and the assembled samples. The result showed that the characteristic flavor of egg yolk was produced by the polar lipids and nonfat components. Unpolar lipids in egg yolk has little contribution to the characteristic flavor. The interactional result between the Mallard reaction and the lipids oxidation was the main way that produced the characteristic flavor of egg yolk.

Key words: egg yolk, volatile flavor compounds, GC-MS, sensory evaluation

FENG Yue-chao,LIU Mei-yu,REN Fa-zheng1,SHI Bo. Effect of Different Components of Egg Yolk on Flavor of Egg Yolk[J]. FOOD SCIENCE, 2006, 27(12): 58-62.

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Effect of Different Components of Egg Yolk on Flavor of Egg Yolk

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