Discriminating eggs from different poultry species by fatty acids and volatiles profiling: Comparison of SPME‐GC/MS, electronic nose, and principal component analysis method

Abstract

Fatty acid profiles and volatile composition in the yolks of conventional eggs from seven different species (duck, free‐range chicken, silky chicken, quail, pigeon, goose, and chicken) were compared using GC–MS and electronic nose (E‐nose). The results showed that there were significant differences among the fatty acid profiles of the seven avian eggs. Goose eggs contained the highest contents of saturated and monounsaturated fatty acids but the lowest content of polyunsaturated fatty acids (PUFA), and the differences were significant (p<0.05). The PUFA proportion was the highest in the free‐range chicken eggs of all the tested avian eggs. The ω‐3 PUFA content and the ω‐6/ω‐3 ratio were significantly (p<0.05) higher in the yolks of goose and silky chicken. The volatile compositions of egg yolks are esters, alcohols, alkenes, and nitrogenous compounds, and the major compounds that contributed to discrimination of different species of eggs were ethyl acetate, pathalic acid butyl isohexyl ester, O‐methylisourea hydrogen sulfate, 1‐butanol, and N‐isopropylbenzamide. In addition, seven different species of eggs were distinguished from each other through principal component analysis of E‐nose data, suggesting that the E‐nose may be a potential technology for discriminating different species of eggs. Practical applications: The results showed that the major volatile components could be used as chemical markers to distinguish different species of eggs by the chemometric method. The results obtained from the electronic nose analysis agreed well with the GC–MS results, suggesting the potential application of the E‐nose technique in the market quality control and the detection of counterfeit eggs. Twenty‐two fatty acids were detected and significant differences were found in the fatty acid proportions of different poultry eggs. A total of 41 volatiles were identified by GC–MS, and E‐nose can successfully discrimination different species of eggs.

Non‐destructive characterization of egg odor and fertilization status by SPME/GC‐MS coupled with electronic nose

“…E‐nose has many advantages over traditional analytical tools and offers a potentially new, non‐invasive, cost‐effective approach to detect and discriminate volatile organic compounds (VOCs) from different food samples . The principle of E‐nose to distinguish between the differences or variations in samples or treatments is based on the overall response of sensor arrays . But it could not identify odor compounds as precisely as gas chromatography‐mass spectrometry (GC‐MS).…”

“…5,6 The principle of E-nose to distinguish between the differences or variations in samples or treatments is based on the overall response of sensor arrays. 7 But it could not identify odor compounds as precisely as gas chromatography-mass spectrometry (GC-MS). Solid-phase microextraction (SPME), which combines sampling, analyte isolation, enrichment, and clean-up into one step, is a versatile, effective, and easily automated assay for VOC sample preparation.…”

Fluid dynamics of liquid egg products

“…The differences in rheological properties of egg yolk are caused by chemical composition of yolks from hens, geese, and quail (differences in water and lipid content). In the publication [25] it is shown that goose eggs (especially yolk) contained the highest contents of saturated and monounsaturated fatty Fluid dynamics of liquid egg productsacids but the lowest content of polyunsaturated fatty acids (PUFA). The ω-3 PUFA content and the ω-6/ω-3 ratio were higher in the yolks of goose.…”

Nutritional quality and functional lipids in the free-range egg yolks of Brazilian family farmers

“…The sum fatty acid percentages (g/100g of oil) in the egg yolks of the four properties decreased in the order of monounsaturated (MUFA) ( 6,28,29,30 .…”