Our latest publication with visiting researcher, Dr Dewei Chen, from Guangxi University shows how important phospholipids are when it comes to generating chicken aroma. By carefully extracting the lipid fraction from egg yolk, and fractionating into polar phospholipids and non-polar triglycerides, we showed that if the phospholipids were added into raw minced chicken, after mild cooking, the chicken flavour increased. We demonstrated this using both a sensory panel and instrumental techniques. The same effect was not observed when the triglyceride fraction was added. To find out more visit the Food Chemistry website.
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