“…In four samples, the number of aroma‐active compounds in Premium, Classical, Whole egg, and Egg yolk was included 22, 21, 21, and 19, respectively. Considering the FD factors listed in Table , the following compounds had higher FD values and may therefore have made a greater contribution to the total aroma profile of the Sachima samples than other compounds with lower FD values (Zhang et al, ): 3‐methylbutanal (FD = 81, malty); 3‐(methylthio)propanal (FD = 81, cooked potato); n‐propylacetate (FD = 81, cheesy); 2,5‐dimethylpyrazine (FD = 81, roasted nut), 2‐ethylpyrazine (FD = 81, peanut butter), 2‐methylbutanal (FD = 27, cocoa, almond), hexanal (FD = 27, grassy), 1‐octen‐3‐one (FD = 27, mushroom), 2,3‐dimethylpyrazine (FD = 27, nutty), 2‐pentylfuran (FD = 3, green bean), nonanal (FD = 9, green), furfural (FD = 3, bread), benzaldehyde (FD = 3, almond), and 2‐furanmethanol (FD = 3, burnt). If compared with four samples, interestingly, the aroma‐active compounds with the highest FD factor including 3‐methylbutanal (FD = 81, malty); 3‐(methylthio)propanal (FD = 81, cooked potato); n‐propylacetate (FD = 81, cheesy); 2,5‐dimethylpyrazine (FD = 81, roasted nut), 2‐ethylpyrazine (FD = 81, peanut butter) were most detected in Premium samples.…”