A Comparative Study On Volatile Compounds In Different Types Of Eggs

Though comparid of the two ways of flavor extraction-SPME and P&T on egg flavor, the result indicated:SPME on egg flavor extraction effct is better than P&T, optimization of P&T:He airflow rate is40mL/min,; analysis of temperature200℃; baking time15min.Eggs were heated in100℃boiled water for15min, using P&T-GC-MS determined the volatile component, the results show that after heating mainly produced aldehydes and ketones, aromatic, heterocyclic and amines. Heated egg yolk produced sulfide and carbonyl compounds.Though P&T-GC-MS analysis, there have determined86kinds of component in three kinds of egg white(white eggshell, brown eggshell, green eggshell), there have33kinds of volatile component in white egg white,32kinds of volatile component in brown egg white,38kinds of volatile component in brown egg white. Heterocyclic, ethers, sulfide, amines and aliphatic hydrocarbon were the important main material in these three egg white. Fishy smell trimethylamine was only detected in brown egg white and brown egg white. Volatile flavor components in brown egg white have the highest relative content, white shell egg white and brown shell egg flavor was similar, whereas green white and white shell egg flavor components varies considerably. There have determined69kinds of component in three kinds of egg yolk, there have40kinds of volatile component in white egg yolk,13kinds of volatile component in brown egg yolk,32kinds of volatile component in brown egg yolk. Alcohols, amines, aldehydes and ketones, aromatic and aliphatic hydrocarbon were the important main material in these three egg yolk. Volatile flavor components in white egg yolk have the highest relative content, relative content sulfide in brown egg was the higheht.Used the P&T-GC-MS to detect the volatile compound of egg steamed for5min,10min,15min. The result showed, lenghed the heated time can increase the steamed egg of volatile flavor compounds. Acetone, hexanal, furfural and benzaldehyde is steamed egg characteristic aroma substances.Though P&T-GC-MS anlysis, comparison of the volatile compound before and after storage, the result showed, after storged for30d, egg white volatile flavor compounds in a slight decrease in egg yolk, and volatile flavor compounds of total content increased, and produced32new volatile flavor compounds, egg white new produced acids and terpene compounds, aldehydes and ketones relative content change, trimethylamine were detected in fresh egg; Egg yolk of aldehydes and ketones in relative content increased significantly, furfural, benzaldehyde, two glycol anhydride and2,4-two methamphetamine4compounds relative content was significantly decreased, ethanol and acetoin during storage of newly generated for volatile flavor compounds.Used Fox4000electronic nose collected volatile constituents of whole egg flavor fingerprint information, combination of principal component analysis and factor analysis can better distinguish soil eggs and feed egg yolk, but on different varieties of egg whites cannot distinguish.