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Odorants Generated by Thermally Induced Degradation of Phospholipids

2003; American Chemical Society; Volume: 51; Issue: 15 Linguagem: Inglês

10.1021/jf034300m

1520-5118

Jianming Lin, Imre Blank,

Olfactory and Sensory Function Studies

The qualitative and quantitative aroma composition of heated aqueous dispersions of egg phosphatidylcholine (PC) and egg phosphatidylethanolamine (PE) were characterized by aroma extract dilution analysis and isotope dilution assay. On the basis of FD-factors and odor activity values, trans-4,5-epoxy-(E)-2-decenal was found to be the most potent odorant followed by (E,E)-2,4-decadienal, 1-octen-3-one, and hexanal. The amount of (E,E)-2,4-decadienal in PC was about 20-fold higher compared to PE, while hexanal was the major odor-active compound in the PE sample. (E,Z,Z)-2,4,7-Tridecatrienal was identified for the first time as an odor-active volatile constituent of heated phospholipids exhibiting a characteristic egg white-like note. Further odorants first reported in thermally treated phospholipids were (Z)-2-decenal, (E)-2-decenal, and (E)-2-undecenal. Differences in the fatty acid composition of PC and PE can only partially explain the quantitative results found in this study, thus suggesting that further parameters may influence the formation of carbonyls from heated aqueous dispersions of phospholipids.