Flavor of Egg Yolk: Fractionation and Profile Analysis

Koehler, H.; Jacobson, Marion

doi:10.3382/ps.0451371

Cited by 7 publications

(6 citation statements)

References 27 publications

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“…The panelists in the University study were asked to describe any off-flavors detected in the egg samples. Characteristic descriptors for fresh egg flavors such as "sweet", "acid", "sulfury", "salty", "earthy", "bitter", "fatty", "hydrolyzed protein" (Koehler and Jacobson, 1966), and "fishy" were provided for the panelists in the Food Centre study.…”

Section: Methodsmentioning

confidence: 99%

Influence of Feeding Full-Fat Flax and Sunflower Seeds on Internal and Sensory Qualities of Eggs

et al. 1992

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The present study was carried out to examine the influence of feeding full-fat oil seeds on the sensory quality of fresh eggs and the internal quality of eggs during a 6-wk storage period. White Leghorn laying hens, 16 mo of age, were fed diets containing either 15% flax seed (FLAX), 18% high oleic acid sunflower seed (HOAS), 21% regular, high linoleic acid sunflower seed (HLAS), or 3% animal tallow (control). Feeding oil seeds had no adverse effects on the Haugh units of eggs at any point of storage. Yolks from the FLAX regimen had the highest color index and those from HOAS the lowest when measured by comparison to the Roach yolk color fan. The Haugh units decreased whereas the yolk color index increased during 6 wk storage. The sensory quality of fresh eggs (stored for less than 2 wk at 4 C) was evaluated in two independent studies using hard-cooked eggs. Feeding two types of sunflower seeds had no effect on the sensory traits of the egg. Both studies revealed that eggs from the FLAX regimen had lower preference (hedonic) scores (P<.01) than those from other dietary treatments. About 36% of the sensory evaluations in both studies reported a fishy or fish-related flavor for eggs from hens fed FLAX. The causes of the off-flavor of eggs and measures to prevent it must be studied prior to producing and marketing the fatty acidmodified eggs.

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Section: Methodsmentioning

confidence: 99%

Influence of Feeding Full-Fat Flax and Sunflower Seeds on Internal and Sensory Qualities of Eggs

et al. 1992

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“…Panelists evaluated scrambled egg samples for ten aroma, nine taste, and six aftertaste characteristics using an intensity scale of 0 (not present), X (threshold), I (slight), 2 (moderate), to 3 (strong) ( Table 2). Score card terms were previously utilized by Koehler and Jacobson (1966), and during the training sessions panelists were encouraged to suggest appropriate modifications. The threshold indication was later assigned a value of 0.5 for statistical anal-Volume 60, No.…”

Section: Sensory Panelmentioning

confidence: 99%

“…Despite the wide variation in scores between eggs from hens fed MO at 1.5% (.09) and 3.0% (.23), this note was not different between the treatments. A chemical or medicinal taste in eggs was first identified by Koehler and Jacobson (1966) who, investigated relationships between flavor characteristics in whole egg, whole yolk, and various yolk fractions prepared by ultracentrifugation. Several yolk fractions were identified as having a chemical or medicinal taste, which was not detectable in whole egg or unfractionated yolk.…”

Section: Sensory Panelmentioning

confidence: 99%

Dietary Menhaden Oil Influences Sensory Characteristics and Headspace Volatiles of Shell Eggs

Elswyk

Dawson

Sams

1995

Journal of Food Science

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Eggs from hens fed n-3 fatty acids (n-3FA) may provide a means for increased marketing of these healthful fatty acids. Eggs from hens fed graded levels (0, 0.5, 1.5, 3.0%) of menhaden oil (MO) were evaluated for fatty acid composition, sensory characteristics, and headspace volatiles. Eggs from hens fed 1.5% and 3.0% MO contained the greatest n-3 FA content and were not different. A linear increase in fishy notes occurred as level of dietary MO increased from 0 to 1.5%; however, these notes were not different between 1.5% and 3 .O% eggs. Changes in headspace volatile profiles were quantitative. No unique volatiles characterized eggs from hens fed MO; however, concentration differences were noted between eggs from hens fed all levels of dietary MO. Changes in volatile profiles in response to dietary MO may be responsible for perception of fishy notes in such eggs.

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“…, 1956), consumers may be accustomed to variation and may not respond to small differences in flavor. Koehler and Jacobson (1966) and McCammon et al . (1934) showed that no significant differences in flavor were associated with the color of the egg yolk, although dark-colored yolks tended to be rated as slightly (1957) reported that an off-flavor in stored oiled eggs after softcooking was more detectable in the white than in the yolk.…”

Section: Peel Ability Of Hard-cooked Eggsmentioning

confidence: 93%

“…(1963a) were "fresh", ''mild" and "sweet' 1 . Koehler and Jacobson (1966) reported musty and earthy qualities in stored eggs, and less "sulfury"…”

Section: Peel Ability Of Hard-cooked Eggsmentioning

confidence: 99%

Physical and microbiological properties of hard cooked and pickled eggs / by Stevan Alex Angalet.

Angalet¹

1975

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Flavor of Egg Yolk: Fractionation and Profile Analysis

Cited by 7 publications

References 27 publications

Influence of Feeding Full-Fat Flax and Sunflower Seeds on Internal and Sensory Qualities of Eggs

Influence of Feeding Full-Fat Flax and Sunflower Seeds on Internal and Sensory Qualities of Eggs

Dietary Menhaden Oil Influences Sensory Characteristics and Headspace Volatiles of Shell Eggs

Physical and microbiological properties of hard cooked and pickled eggs / by Stevan Alex Angalet.

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