Dan Fei, Min Xie, Yelan Guang, Jun Xu, Na Wu, Jie Cai, Yan Lai, Yaomin Zhou
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引用次数: 0
Abstract
This study analyzed the egg quality of two commercial layers and two local breeds and detected volatile organic compounds (VOCs) using headspace solid-phase microextraction (HS–SPME–GC–MS) coupled with principal components analysis (PCA) and partial least squares discriminant analysis (PLS-DA). A total of 70 VOCs were identified in four types of eggs, mainly including aldehydes, alcohols, ketones, and esters. Chemometric and odor active value (OAV) analysis indicated that cis-3-hexen-1-ol, nonanal, n-decanal, benzaldehyde, and geranial were the main contributing components of flavor in eggs and can also serve as potential marker to distinguish different types of eggs. Both native eggs and commercial eggs have plentiful VOCs. This study contributed to a better understanding of the differences between commercial eggs and native eggs, laying a foundation for the development and utilization of native eggs.
期刊介绍：
Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.
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