Volatile Indicators of Deterioration in Liquid Egg Products

Brown, Myrtle L.; Holbrook, D. M.; Hoerning, Edward F; Legendre, Michael G.; Angelo, Allen J. St.

doi:10.3382/ps.0651925

Cited by 28 publications

(14 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The odor description for dimethyl disulfide was "sulphurous, bad egg" but "pungent drains, bad eggs" was die odor description for dimetiiyl Disulfide. Several researchers have also found these two compounds along with dimethyl sulfide and metiiyl mercaptan in eggs (Flanders et al, 1983;Brown et al, 1986;Umano et al, 1990). Therefore, die sulfur note identified by the trained profile panelists is likely due to more sulfur-containing compounds than just hydrogen sulfide.…”

Section: Flavor Profile Panelmentioning

confidence: 93%

“…Several researchers have attempted to identify the volatile flavor components that contribute to the egg's unique flavor and aroma Cave, 1975, 1976;Rayner et al, 1980;GO and MacLeod, 1981;Flanders et al, 1983;Brown et al, 1986;Umano et al, 1990). Although a wide variety of compounds has been identified, no specific compound or small number of compounds has been defined as imparting egg flavor.…”

Section: Introductionmentioning

confidence: 97%

See 1 more Smart Citation

Effect of Concentration of Egg Yolk and White on Fresh Scrambled Egg Flavor , ,

Warren

Ball

1991

Poultry Science

View full text Add to dashboard Cite

Consumer and trained flavor profile panels were utilized to determine the importance of egg yolk and white flavors in the overall flavor of fresh scrambled eggs. Consumer panelists were unable to determine differences (P>.05) in flavor between scrambled eggs with a typical yoUcwhite ratio (34% yolk: 66% white) and scrambled eggs with adjusted ratios of 20% yolk:80% white when presented in a triangle test. When tested with a reference (34%:66%, yolk: white, respectively) in a multiple comparison test, consumer panelists found no significant differences (P>.05) between the reference and four treatments (58%:42%, 53%: 47%, 15%:85%, and 10%:90% yollcwhite, respectively). Trained flavor profile panelists, presented with the same treatments as presented in the multiple comparisons test, gave higher intensity values (P<01) to the control (34% yolk:66% white) for overall impression and scrambled fresh egg flavor when compared with the other four samples, which were not significantly different (P>.05) from each other. This was due to the effect of sulfur notes that were perceived by the panelists as either too high or too low, depending on the egg white concentrations. The yolk provides the sweet aroma and flavor found in a scrambled egg because as yolk was increased the flavor and aroma score for the sweet note also increased. {Key words: scrambled egg flavor, sensory perception, yolk flavor, white flavor, sulfur) 1991 Poultry Science 70:2186-2190 Umano, K., Y. Hagi, A. Shoji, and T. Shibamoto, 1990. Volatile compounds formed from cooked whole egg, egg yolk, and egg white. J. Agric. Food Chem. 38: 461-464. by guest on April 12, 2015 http://ps.oxfordjournals.org/ Downloaded from

show abstract

Section: Flavor Profile Panelmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 97%

Effect of Concentration of Egg Yolk and White on Fresh Scrambled Egg Flavor , ,

Warren

Ball

1991

Poultry Science

View full text Add to dashboard Cite

show abstract

“…The result implied that tuna roe had a high content of sulphur-containing compounds, which could undergo decomposition during storage, causing off-odour. Dimethyl sulphide and other sulphur compounds are derived from degradation of sulphur-containing amino acids and are associated with irradiated odour formation (Brown, Holbrook, Hoerning, Legendre, & St Angelo, 1986). Brown et al (1986) reported the odour of dimethyl sulphide as sulphurous, or ''bad eggs," and was associated with spoilage of egg components.…”

Section: Sulphur Contentmentioning

confidence: 99%

Chemical compositions of the roes from skipjack, tongol and bonito

2011

View full text Add to dashboard Cite

“…): several aldehydes, aromatic compounds and sulphur compounds were identified in greatest concentrations [11]. In particular, methylsulphide compounds are closely related to deterioration and perception of unacceptable odours in whole eggs [12].…”

Section: Introductionmentioning

confidence: 99%