Abstract
Baked products with egg and sugar have a pleasant sweet flavor. The components of egg contributing to the sweet aroma were investigated.
Egg was divided into yolk and egg white, and the yolk was fractionated into seven fractions by solvent extraction. Two of these fractions were further fractionated by silica gel column chromatography. The components of these fractions were detected on thin layer silica gel plate by spraying several specific reagents. Five of these fractions, arginin and D-glucose were proposed to fourteen roasting tests. Head space volatiles of these tests were analyzed by gas chromatography, and the aroma concentrates from three of these tests were analyzed by gas chromatography-mass spectrometry (GC-MS).
As the results, twenty eight compounds were identified from three aroma concentrates by GC-MS analysis, and 2, 5-dimethyl-4-hydroxy-3 (2H) -furanone, cyclotene and 2, 5-dimethyl pyrazine contributed to sweet and nutty aroma. To produce a pleasant sweet aroma, yolk protein fraction and yolk phospholipid fraction were effective. Replacement of the protein fraction by arginin and replacement of the phospholipid fraction by yolk phosphatidyl choline fraction did not bring the good results to producing a sweet aroma. Simple lipid fraction of yolk promoted the pyrolysis and shortened the reaction time.
