Discriminating Eggs from Two Local Breeds Based on Fatty Acid Profile and Flavor Characteristics Combined with Classification Algorithms

Abstract

AcknowledgementsState funding sources (grants, funding sources, equipment, and supplies). Include name and number of grant if available. (This field may be published.) Beijing Innovation Consortium of Agriculture Research System (BAIC04), China Agriculture Research System (CARS-40-K12), Agricultural Science and Technology Innovation Program (ASTIP) of the Chinese Academy of Agricultural Sciences.

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

“…Five grams of freeze-dried egg yolk sample was extracted according to the method of Feng [ 37 ], and then the fatty acid was methylated. The fatty acid composition and content in egg yolk were detected by GC, and detection parameters were proposed by Dong [ 25 ]. According to the test procedure, Hp-88 (100 m × 0.25 mm × 0.20 μm, Agilent Technologies, Santa Clara, CA, USA) column was used for separation, injection temperature was 250 °C, high purity helium was used as carrier, split ratio was 10:1, and flow rate was 2000 mL/min.…”

“…Studies have shown that the E-nose could be used to evaluate egg quality traits from the perspectives of volatile compounds [ 23 ] and egg freshness [ 24 ]. Our previous research reported that mechanical sensors could be used to evaluate the texture and sensory attributes of the albumen and yolk, fatty acid profile, and flavor of egg yolk in different breeds of chicken [ 25 , 26 ]. Aguinaga et al [ 27 ] reported that sensory evaluation, E-nose and E-tongue, could be used to evaluate the influence of feed on organoleptic properties of egg, although electronic sensors reduced the analysis time and cost, compared with sensory evaluation analysis [ 28 ].…”