グルコース添加鶏卵の焙焼香に対する異なる脂質成分の役割

概要

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Several investigations have been done to know the roles of egg components in the aroma of a roasted sponge cake. In this study, the effects of lipids isolated from egg, i. e. egg lecithin (EPC), egg triglyceride (ETG), egg cephalin (EPE) and dipalmitoyl phosphatidyl ethanolamine (DPPE), on the aroma formation, were compared with those of lipids prepared from soy bean, i. e. soy lecithin (SPC), trilinoleic glyceride (TLG) and soy cephalin (SPE). The head space volatiles from 28 combinations of the above lipids with lysine and glucose were analyzed by gas chromatography. No sponge cake aroma was produced from soy bean lipids roasted with glucose and lysine. The head space volatiles prepared by roasting of soy bean lipids contained fewer sweet aroma compounds and pyrazines than those of egg lipids. The former did not contain 2,5-dimethyl-4-hydroxy-3(2H)-furanone which showed a sweet sponge cake aroma. EPC and ETG were more contributable to produce a sponge cake aroma than SPC and TLG. Cephalins (EPE, SPE and DPPE) gave a less pleasant odor than lecithins (EPC and SPC) did. An unpleasant fishy odor was formed from the roasting of EPE which contains polyenoic fatty acids. These results suggest that the fatty acid compositions of lipids give large effects on the roasting aroma formation of sponge cake.
社団法人日本家政学会の論文
1990-07-05