Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling

• Published in: Food chemistry 2023-10, Vol.424, p.136310-136310, Article 136310
• Main Authors: Yu, Zhuosi, Ye, Lin, He, Yating, Lu, Xinhong, Chen, Le, Dong, Shiqin, Xiang, Xiaole
• Format: Article
• Language: English
• Subjects: Animals; Arachidonic Acid - metabolism; Characteristic volatiles; Chickens; Egg Yolk - chemistry; Food; Linoleic Acid - metabolism; Lipid species; Oleic Acid - analysis; Pathway; Pickling; Preserved egg yolk
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.136310

[Display omitted] •TG(18:1_18:2_20:4), PE(22:6_18:1), etc., lipids were screened as DR-key species in PEY.•Nonanal, 1-octen-3-ol, etc. compounds were identified as UR-characteristic VOCs in PEY.•Nonanal and benzaldehyde may be derived from OA-Sn-1 and LA-Sn-2 in TG(18:1_18:2_20:4).•1-octen-3-ol in PEY was mainly formed from LA-Sn-2 and AA-Sn-3 in TG(18:1,18:2_20:4).•Acetophenone and indole may be formed by TG, PC, PE, SPH and TG in PEY, respectively. The formation of volatiles in high-fat foods is strongly influenced by the composition and structure of lipids. The relationship between key variable lipid species and characteristic volatiles were performed by lipidomics and flavoromics to resolve the pathways of volatiles in preserved egg yolk (PEY) during pickling. The results showed that the formation of nonanal and benzaldehyde at early stage possibly derived from oleic acid sited at Sn-1 in TG(18:1_18:2_20:4), Sn-2 in PE(22:6_18:1), and linoleic acid bonded at Sn-2 in TG(18:1_18:2_20:4), respectively. 1-octen-3-ol may be formed from linoleic acid located at Sn-2 in TG(18:1_18:2_20:4) and arachidonic acid sited at Sn-3 in TG(18:1_18:2_20:4). Indole was formed through TGs(16:0_16:1_20:1;16:1_18:1_22:1;23:0_18:1_18:1) at the later stage, and acetophenone through TGs(14:0_20:0_20:4;14:0_15:0_18:1; 16:0_16:0_22:6), PCs(24:0_18:1;O-18:1_18:2), PEs(P-18:1_20:4;P-18:1_22:6) and SPH(d18:0) during whole process of pickling. Our study provides a deep and precise insight for the formation pathways of characteristic volatiles in PEY through lipids degradation during pickling at the molecular level.