Multiomics reveals the formation pathway of volatile compounds in preserved egg yolk (PEY) induced by NaCl: Based on the model of PEY and salted egg yolk (SEY) treated with/without NaCl.
Lipidomics
Metabolizes
NaCl
Preserved egg yolk
Volatile compounds
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Dec 2023
15 Dec 2023
Historique:
received:
02
04
2023
revised:
26
06
2023
accepted:
04
07
2023
medline:
24
8
2023
pubmed:
23
7
2023
entrez:
22
7
2023
Statut:
ppublish
Résumé
The models of preserved egg yolk (PEY) and salted egg yolk both treated with or without NaCl were performed to explore the effect of NaCl on the characteristic volatile compounds (VOCs) in PEY. 1-hexanol, 2-heptanone, isoamyl acetate, etc., compounds were confirmed as the characteristic VOCs in PEY mainly induced by NaCl and the formation of 1-octanol, 2-pentylfuran, ammonia, etc., characteristic VOCs induced by NaCl may depend on the combined effect of Cu
Identifiants
pubmed: 37480774
pii: S0308-8146(23)01441-3
doi: 10.1016/j.foodchem.2023.136823
pii:
doi:
Substances chimiques
1-hexanol
6CP2QER8GS
2-heptanone
89VVP1B008
1-Octanol
NV1779205D
Ammonia
7664-41-7
Oleic Acid
2UMI9U37CP
Sodium Chloride
451W47IQ8X
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
136823Informations de copyright
Copyright © 2023 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.