Volatile Compounds in Scrambled Eggs

Matiella, José E.; Hsieh, Thomas C.‐Y.

doi:10.1111/j.1365-2621.1991.tb05286.x

Cited by 30 publications

(20 citation statements)

References 19 publications

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“…Maybe the fishy smell of duck eggs was derived from ester compounds. Butyl acetate was detected in free-range chicken, silky chicken, and hen eggs, which has been previously reported in fermented egg samples [32]. It is worth noting that 4-hydroxymandelic acid ethyl ester was present only in duck eggs.…”

Section: Gc-ms Analysis Of Volatile Compoundssupporting

confidence: 71%

“…1-Butanol has not been reported in egg yolks in any previous studies, but in the present study, it was detected to be 11.3% in free-range chicken eggs, which is derived from bioremediation of unsaturated fatty acids, and is also a prerequisite for the formation of esters [33]. Additionally, acetic acid, which is regarded as a degradation product from long-chain fatty acids, was present in duck egg samples as being reported before [32]. Hexanoic acid, which is enzymatically produced from PUFA through the so-called lipoxygenase pathway [33], was found in chicken eggs.…”

Section: Gc-ms Analysis Of Volatile Compoundssupporting

confidence: 63%

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

Wang

Jin

et al. 2014

Euro J Lipid Sci & Tech

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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.

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Section: Gc-ms Analysis Of Volatile Compoundssupporting

confidence: 71%

Section: Gc-ms Analysis Of Volatile Compoundssupporting

confidence: 63%

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

Wang

Jin

et al. 2014

Euro J Lipid Sci & Tech

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“…These results indicated that the concentration of carbon dioxide affected the increase of hexanal as an indicator of lipid oxidation (Matiella and Hsieh 1991). It was assumed that the oxygen in egg samples increased via the emission of carbon dioxide from albumen.…”

Section: Resultsmentioning

confidence: 96%

“…Hexanal, which has been reported in scrambled eggs, has been identified as a product of lipid oxidation (Matiella and Hsieh 1991), and was one of the major volatile compounds in cooked yolk (Warren and others 1995). In addition, it was shown that hexanal increased in salted egg yolk stored at 5 °C (Yanagisawa and others 2009).…”

Section: Resultsmentioning

confidence: 99%

Combination of Super Chilling and High Carbon Dioxide Concentration Techniques Most Effectively to Preserve Freshness of Shell Eggs during Long‐Term Storage

Yanagisawa¹,

Ariizumi²,

Shigematsu³

et al. 2010

Journal of Food Science

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This study was made to examine the combined effects of stored temperature and carbon dioxide atmosphere on shell egg quality. The shell eggs were packed into polyethylene terephthalate/polyethylene (PET/PE) pouches and stored at 0 degrees C (super chilling), 10 degrees C, and 20 degrees C, respectively for 90 d. The atmospheric carbon dioxide concentration was controlled to obtain the 3 concentration levels of high (about 2.0%), medium (about 0.5%), and low (below 0.01%). Changes in Haugh unit (HU) values, weakening of vitelline membranes, and generation of volatiles were analyzed to evaluate the freshness of shell eggs. Results showed that, compared with the other combinations, the technique of super chilling and high carbon dioxide concentration enabled shell eggs to be most effectively stored for 90 d, based on estimations of the statistical significances of differences in HU values, and on maintaining the initial HU values during storage. In addition, the storage of shell eggs using this combination technique was found to significantly prevent the weakening of the vitelline membrane based on the estimations of numbers of eggs without vitelline membrane breakage when eggs broke, and significantly lowered the incidence of hexanal in the yolk from exposure to the gas chromatographic-mass spectrometric analyses of volatiles. Thus, these results confirmed that the combination of super chilling and high carbon dioxide concentration was the most effective technique for preserving shell eggs during a long term of 90 d compared with other combination techniques.

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“…Actual concentrations of the xylene isomers were not measured in any of the egg or packaging samples (Matiella and Hsieh, 1991). The polystyrene packing case in which some of the eggs had been stored also contained detectable levels of the xylene.…”

Section: Other Environmental Mediamentioning

confidence: 90%

ATSDR Evaluation of Health Effects of Chemicals. V. Xylenes: Health Effects, Toxicokinetics, Human Exposure, and Environmental Fate

et al. 1998

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Xylenes, or dimethylbenzenes, are among the highest-volume chemicals in production. Common uses are for gasoline blending, as a solvent or component in a wide variety of products from paints to printing ink, and in the production of phthalates and polyester. They are often encountered as a mixture of the three dimethyl isomers, together with ethylbenzene. As part of its mandate, the Agency for Toxic Substances and Disease Registry (ATSDR) prepares toxicological profiles on hazardous chemicals found at Comprehensive Environmental Response, Compensation, and Liability Act (CERCLA) National Priorities List (NPL) sites that are of greatest concern for public health purposes. These profiles comprehensively summarize toxicological and environmental information. This article constitutes the release of the bulk of this profile (ATSDR, 1995) into the mainstream scientific literature. An extensive listing of known human and animal health effects, organized by route, duration, and end point, is presented. Toxicological information on toxicokinetics, biomarkers, interactions, sensitive subpopulations, reducing toxicity after exposure, and relevance to public health is also included. Environmental information encompasses physical properties, production and use, environmental fate, levels seen in the environment, analytical methods, and a listing of regulations. ATSDR, as mandated by CERCLA (or Superfund), prepares these profiles to inform and assist the public.

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Volatile Compounds in Scrambled Eggs

Cited by 30 publications

References 19 publications

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

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

Combination of Super Chilling and High Carbon Dioxide Concentration Techniques Most Effectively to Preserve Freshness of Shell Eggs during Long‐Term Storage

ATSDR Evaluation of Health Effects of Chemicals. V. Xylenes: Health Effects, Toxicokinetics, Human Exposure, and Environmental Fate

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