Details
| Original language | English |
|---|---|
| Pages (from-to) | 2061-2065 |
| Number of pages | 5 |
| Journal | Journal of the Science of Food and Agriculture |
| Volume | 91 |
| Issue number | 11 |
| Publication status | Published - 20 May 2011 |
Abstract
Background: Recent studies have suggested that the composition of lipophilic components of egg yolk is influenced by the feed. The aim of the present study was to isolate volatile flavours from egg yolk after different feeding trials using solvent extraction and thin layer high-vacuum distillation. The resulting aroma extract was analysed by various gas chromatographic techniques. Chickens were either fed with laying meal, laying meal plus cabbage and onion or laying meal plus rapeseed oil or held in free-range. Results: The predominating odour impressions were described as onion-like. Comparing all analytical and sensory data of the flavour extracts, there were minimal differences among the respective samples. Free-range eggs contained fewer volatile compounds than the other samples, whereas rapeseed oil supplementation caused an enrichment of sulfur compounds. Conclusion: While data from gas chromatography/flame ionisation detection, gas chromatography/mass spectrometry and gas chromatography/olfactometry were less conclusive, the results from sulfur-specific analysis using gas chromatography/flame photometric detection showed a considerable effect. However, because of the low abundance of sulfur compounds in the yolk, these differences are not expected to be perceivable by the consumer.
Keywords
- Feeding, Laying hens, Thin layer high-vacuum distillation, Volatile flavour, Yolk
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Biotechnology
- Agricultural and Biological Sciences(all)
- Food Science
- Agricultural and Biological Sciences(all)
- Agronomy and Crop Science
- Nursing(all)
- Nutrition and Dietetics
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In: Journal of the Science of Food and Agriculture, Vol. 91, No. 11, 20.05.2011, p. 2061-2065.
Research output: Contribution to journal › Review article › Research › peer review
}
TY - JOUR
T1 - Volatile flavours in raw egg yolk of hens fed on different diets
AU - Plagemann, Ina
AU - Zelena, Kateryna
AU - Krings, Ulrich
AU - Berger, Ralf G.
PY - 2011/5/20
Y1 - 2011/5/20
N2 - Background: Recent studies have suggested that the composition of lipophilic components of egg yolk is influenced by the feed. The aim of the present study was to isolate volatile flavours from egg yolk after different feeding trials using solvent extraction and thin layer high-vacuum distillation. The resulting aroma extract was analysed by various gas chromatographic techniques. Chickens were either fed with laying meal, laying meal plus cabbage and onion or laying meal plus rapeseed oil or held in free-range. Results: The predominating odour impressions were described as onion-like. Comparing all analytical and sensory data of the flavour extracts, there were minimal differences among the respective samples. Free-range eggs contained fewer volatile compounds than the other samples, whereas rapeseed oil supplementation caused an enrichment of sulfur compounds. Conclusion: While data from gas chromatography/flame ionisation detection, gas chromatography/mass spectrometry and gas chromatography/olfactometry were less conclusive, the results from sulfur-specific analysis using gas chromatography/flame photometric detection showed a considerable effect. However, because of the low abundance of sulfur compounds in the yolk, these differences are not expected to be perceivable by the consumer.
AB - Background: Recent studies have suggested that the composition of lipophilic components of egg yolk is influenced by the feed. The aim of the present study was to isolate volatile flavours from egg yolk after different feeding trials using solvent extraction and thin layer high-vacuum distillation. The resulting aroma extract was analysed by various gas chromatographic techniques. Chickens were either fed with laying meal, laying meal plus cabbage and onion or laying meal plus rapeseed oil or held in free-range. Results: The predominating odour impressions were described as onion-like. Comparing all analytical and sensory data of the flavour extracts, there were minimal differences among the respective samples. Free-range eggs contained fewer volatile compounds than the other samples, whereas rapeseed oil supplementation caused an enrichment of sulfur compounds. Conclusion: While data from gas chromatography/flame ionisation detection, gas chromatography/mass spectrometry and gas chromatography/olfactometry were less conclusive, the results from sulfur-specific analysis using gas chromatography/flame photometric detection showed a considerable effect. However, because of the low abundance of sulfur compounds in the yolk, these differences are not expected to be perceivable by the consumer.
KW - Feeding
KW - Laying hens
KW - Thin layer high-vacuum distillation
KW - Volatile flavour
KW - Yolk
UR - http://www.scopus.com/inward/record.url?scp=79960080597&partnerID=8YFLogxK
U2 - 10.1002/jsfa.4420
DO - 10.1002/jsfa.4420
M3 - Review article
C2 - 21538364
AN - SCOPUS:79960080597
VL - 91
SP - 2061
EP - 2065
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
SN - 0022-5142
IS - 11
ER -