Oleogel containing egg yolk phospholipids: an ideal flavored oil of fatty note

Over-oxidation of lipids can lead to an offensive rancid off-flavor. However, in view of aroma, usually, a suitable oxidation of lipids is favored for meat and the foods containing oils and fats, and a fatty note is essential for meat and fried foods. Phospholipids (PL) play a crucial role in imparting characteristic flavors to meat products, and egg yolk phospholipid (EPL) has been demonstrated as an ideal precursor for the generation of fatty note odorants. There is no report about using oleogel as a flavored oil of fatty note.

In the present study, EPL was utilized as an oleogelator to make oleogel, and then the physical and chemical characteristics of the oleogels were investigated. Finally the potential applications of oleogel containing EPL were considered. The results of the physical characteristics of the oleogels confirmed that the oleogel containing EPL was prepared successfully; the results of gas chromatography-mass spectrometry demonstrated that the key odorants in the heated oleogel containing EPL were significantly richer in abundance compared to the control; ³¹P NMR and ¹H NMR spectra indicated that EPL was susceptible to oxidative degradation, and EPL was the precursor of lipid-derived odorants. Finally, sensory analysis confirmed that oleogel containing EPL exhibited a strong fatty odor intensity.

The findings of the present study indicate that oleogel containing EPL is prone to generating large quantities of desired lipid-derived odorants, thereby suggesting its potential application as a flavored oil of fatty note and meeting the aroma requirement of different foods. © 2025 Society of Chemical Industry.