{"id":239,"date":"2019-03-01T16:15:57","date_gmt":"2019-03-01T16:15:57","guid":{"rendered":"https:\/\/research.reading.ac.uk\/flavourcentre\/?p=239"},"modified":"2019-03-01T20:10:42","modified_gmt":"2019-03-01T20:10:42","slug":"new-publication-egg-yolk-phospholipids-and-chicken-flavour","status":"publish","type":"post","link":"https:\/\/research.reading.ac.uk\/flavourcentre\/2019\/03\/01\/new-publication-egg-yolk-phospholipids-and-chicken-flavour\/","title":{"rendered":"New Publication – Egg Yolk Phospholipids and Chicken Flavour"},"content":{"rendered":"

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\u00a0 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.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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…Read More ><\/a><\/p>\n","protected":false},"author":61,"featured_media":241,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"__cvm_playback_settings":[],"__cvm_video_id":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[4],"tags":[],"class_list":["post-239","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-post"],"acf":[],"yoast_head":"\nNew Publication - Egg Yolk Phospholipids and Chicken Flavour - Flavour Centre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/research.reading.ac.uk\/flavourcentre\/2019\/03\/01\/new-publication-egg-yolk-phospholipids-and-chicken-flavour\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"New Publication - Egg Yolk Phospholipids and Chicken Flavour - Flavour Centre\" \/>\n<meta property=\"og:description\" content=\"Our latest publication with visiting researcher, Dr Dewei Chen, from Guangxi University shows how important phospholipids are when it comes to generating chicken aroma. 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