A Comparison between the Egg Yolk Flavor of Indigenous 2 Breeds and Commercial Laying Hens Based on Sensory Evaluation, Artificial Sensors, and GC-MS

Abstract

The focus of this study was to compare the yolk flavor of eggs from laying hens of Chinese indigenous and commercial, based on detection of volatile compounds, fatty acids, and texture characteristics determination, using sensory evaluation, artificial sensors (electronic nose (E-nose), electronic tongue (E-tongue)), and gas chromatography-mass spectrometry (GC-MS). A total of 405 laying hens (Hy-Line Brown (n = 135), Xueyu White (n = 135), and Xinyang Blue (n = 135)) were used for the study, and 540 eggs (180 per breed) were collected within 48 h of being laid and used for sensory evaluation and the instrument detection of yolk flavor. Our research findings demonstrated significant breed differences for sensory attributes of egg yolk, based on sensory evaluation and instrument detection. The milky flavor, moisture, and compactness scores (p < 0.05) of egg yolk from Xueyu White and Xinyang Blue were significantly higher than that of Hy-Line Brown. The aroma preference scores of Xinyang Blue (p < 0.05) were significantly higher, compared to Hy-Line Brown and Xueyu White. The sensor responses of WIW and W2W from E-nose and STS from E-tongue analysis were significantly higher foe egg yolks of Hy-Line Brown (p < 0.05), compared to that of Xueyu White and Xinyang Blue. Additionally, the sensor responses of umami from E-tongue analysis, was significantly higher for egg yolks of Xueyu White (p < 0.05), compared to that of Hy-Line Brown and Xinyang Blue. Besides, the contents of alcohol and fatty acids, such as palmitic acid, oleic acid, and arachidonic acid, in egg yolk were positively correlated with egg flavor. The texture analyzer showed that springiness, gumminess, and hardness of Hy-Line Brown and Xueyu White (p < 0.05) were significantly higher, compared to Xinyang Blue. The above findings demonstrate that the egg yolk from Chinese indigenous strain had better milky flavor, moisture, and compactness, as well as better texture. The egg yolk flavors were mainly due to presence of alcohol and fatty acids, such as palmitic acid, oleic acid, and arachidonic acid, which would provide research direction on improvement in egg yolk flavor by nutrition. The current findings validate the strong correlation between the results of egg yolk flavor and texture, based on sensory evaluation, artificial sensors, and GC-MS. All these indicators would be beneficial for increased preference for egg yolk flavor by consumers and utilization by food processing industry, as well as a basis for the discrimination of eggs from different breeds of laying hens.

Novel Insights into the Effects of Different Cooking Methods on Salted Egg Yolks: Physicochemical and Sensory Analysis

“…The results showed that the discrimination of SEY under three heat treatments could be effectively facilitated by employing an E-tongue. A previous study also revealed that different sensors of the E-tongue can significantly differentiate between different varieties of egg yolk flavors with distinct separation distances [39].…”

Laying Performance of Native Chicken (Gallus gallus L.) Fed with Natural Egg Enhancers

“…Literature study on the comparison between the egg yolk flavor of indigenous breeds and commercial laying hens based on sensory evaluation, artificial sensors, and GC-MS reported significant breed differences for sensory attributes of egg yolk, but the differences in egg weight among the breeds were not significant (Gao et al,2022). Furthermore, the search results suggest that non-significant results are common in studies on egg production and egg quality in laying hens.…”

Technological tools for the measurement of sensory characteristics in food: A review

“…Few works show the use of more than one technological tool, despite the fact that the combination of these tools allows for better management of different types of resources (scientific personnel, economic resources, time, raw materials). However, Huang et al (2023) , Chen et al (2023) , Gao et al (2022) and Martínez-Velasco et al (2022) made use of more than one technological tool. This article consolidates information on some technological tools reported in the literature for sensory analysis in various food matrices.…”