Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations

Abstract

The present study was conducted on three commercial laying breeder strains to evaluate differences of sensory qualities, including texture, smell, and taste parameters. A total of 140 eggs for each breed were acquired from Beinong No.2 (B) laying hens, Hy-Line Brown (H) laying hens, and Wuhei (W) laying hens. Sensory qualities of egg yolks and albumen from three breeds were detected and discriminated based on different algorithms. Texture profile analysis (TPA) showed that the eggs from three breeds had no differences in hardness, adhesiveness, springiness, and chewiness other than cohesiveness. The smell profiles measured by electronic nose illustrated that differences existed in all 10 sensors for albumen and 8 sensors for yolks. The taste profiles measured by electronic tongue found that the main difference of egg yolks and albumen existed in bitterness and astringency. Principal component analysis (PCA) successfully showed grouping of three breeds based on electronic nose data and failed in grouping based on electronic tongue data. Based on electronic nose data, linear discriminant analysis (LDA), fine k-nearest neighbor (KNN) and linear support vector machine (SVM) were performed to discriminate yolks, albumen, and the whole eggs with 100% classification accuracy. While based on electronic tongue data, the best classification accuracy was 96.7% for yolks by LDA and fine tree, 88.9% for albumen by LDA, and 87.5% for the whole eggs by fine KNN. The experiment results showed that three breeds’ eggs had main differences in smells and could be successfully discriminated by LDA, fine KNN, and linear SVM algorithms based on electronic nose.

Comparative Characterization of Key Volatile Compounds in Slow- and Fast-Growing Duck Raw Meat Based on Widely Targeted Metabolomics

“…We found that W1S, W1W, W2S, W2W, and W5S displayed higher values than the rest of the sensors in both breeds, indicating that methane, inorganic sulfides, alcohol, sulfur organic compounds, and nitrogen oxides were the main aroma components of duck meat, and SG and FG duck meat samples had similar odor characteristics. Dong et al also found that these five sensors accounted for the majority of egg yolks and albumen [ 21 ]. Furthermore, the SG duck can be distinguished from the FG duck by LDA analysis, and the SG duck had a higher odor than the FG duck, especially in methane.…”

Sensory Characteristics, Nutritional Composition, and Quality of Eggs from Different Chickens

“…The sensory characteristics of hardboiled and scrambled eggs of laying genotypes are presented in [32]. The flavor scores from Beinong eggs were observed significantly (P < 0.05) higher than that of Hy-Line Brown and Wuhei eggs [15]. The hardboiled egg flavors might be varied due to differences in amino acid and fatty acid compositions [33].…”

“…Besides, an electronic nose system could detect volatile compounds with higher sensitivity but less psychological perception ability than humans do [12]. Volatile compounds of products can be analyzed by a gas chromatography-mass spectroscopy (GC-MS) and had enhanced the sensory quality though highly expensive and less feasible for a practical application than panelist and consumer implicating for their merits and demerits [13] [14] [15]. Moreover, an electronic tongue system can characterize product taste and improve sensory precessions [16].…”

Discrimination between raw and ginger juice processed Magnoliae officinalis cortex based on HPLC and Heracles NEO ultra‐fast gas phase electronic nose

“…Electronic nose (e-nose) technology, which can digitize the empirical odor expression, has been widely used in food industry and introduced into the field of TCM to evaluate product quality rapidly and objectively. [19][20][21][22] Combined with gas chromatography (GC) and e-nose technology, 23,24 the Heracles NEO ultra-fast gas phase electronic nose (Heracles NEO e-nose) is an advanced olfactive tool that can be used to separate and identify the volatile compounds in TCMs. The chromatographic peaks obtained by GC are regarded as markers which can be used to obtain overall information about volatile constituents (also known as fingerprinting).…”