Aromatic effects of immobilized enzymatic oxidation of chicken fat on flaxseed (Linum usitatissimum L.) derived Maillard reaction products

[Display omitted] •Oxidized chicken fat from immobilized and free lipoxygenase did not affect flavor.•Addition of unoxidized or oxidized chicken fat enhanced the Maillard reaction.•Oxidized chicken fat influenced Maillard reaction to produce chicken meaty flavor.•Proposed mechanism for flavor effects of oxidized chicken fat on Maillard reaction. To control the oxidation in chicken fat by immobilized lipoxygenase (LOX), Maillard reaction products (MRPs) with chicken flavor were prepared and analyzed for flavor mechanism. >50% activity of immobilized LOX was retained after repeated use for five times or five weeks. The oxidized chicken fats were prepared by thermal, free LOX, and immobilized LOX treatments. After addition of chicken fats, Maillard reaction produced more aliphatic aldehydes and alcohols (126.0–839.5 ng/g and 493.5–2332.4 ng/g, respectively) which resulted in noticeable enhanced reaction, but the content of sulfur compounds such as thiols and thiophenes decreased significantly (870.8–1233.9 ng/g and 1125.0–2880.3 ng/g, respectively), and the structure of sulfur compounds could easily form alkyl side chains. However, there was no significant difference in sensory and flavors between oxidized chicken after treatments, which may be related to oxidized degree. The mechanism was proposed or aromatic effects of oxidized chicken fat on flaxseed derived MRPs.