Effect of triglycerides and phospholipids on boiled chicken aroma generation

Lipids, particularly polar phospholipids, are important precursors for the formation of species-specific meat aromas, but their role in the development of chicken aroma is not fully understood. Chicken triglycerides (TG C ) and phospholipids (PL C ) were added individually or as a mixture (1,1 w /w) to a defatted chicken meat matrix and the aroma generated during heating was extracted using Likens-Nickerson simultaneous distillation-extraction (mimicking the boiling and reduction of stock) and analysed by GC–MS. The results showed that the incorporation of PL C significantly enhanced the production of some S- and/or N-containing Maillard reaction products and most of the lipid-derived products ( p < 0.05). More importantly, PL C could have an enhancement effect on the formation of key volatiles from TG C . Small quantities of phospholipids could be used to promote the oxidation of triglycerides as a useful cost-saving strategy for manufacturers. • Aroma formation was studied in a chicken matrix mimicking preparation of stock • Phospholipids were more efficient in generation of lipid-derived volatiles • Phospholipids were shown to promote the degradation of triglycerides • Phospholipids enhanced formation of some key S-/N-containing Maillard compounds • Reactive unsaturated aldehydes degraded when heated with phospholipids