为了探讨鸡蛋贮藏期间风味特征的变化规律，本文运用电子舌、电子鼻现代电子感官系统，分别测定不同贮藏时间的鸡蛋的滋味特征及气味特征。电子舌结果表明：贮藏期间，蛋清、蛋黄的苦味、鲜味、酸味变化明显。4±1 ℃下，蛋清苦味输出值、鲜味输出值均在第20 d出现最大变化，23±1 ℃下，蛋清苦味输出值、鲜味输出值均在第10 d出现最大变化，两种贮藏温度下，蛋清的酸味输出值均于第30 d出现最大变化。4±1 ℃、23±1 ℃下，蛋黄苦味输出值在第10 d变化最大，鲜味输出值在第20d变化最大，酸味输出值在第30 d时变化最大。电子鼻结果表明：4±1 ℃、23±1 ℃下，不同贮藏时间的蛋清、蛋黄的气味特征分别不同，且23±1 ℃下的气味特征呈现出一定的变化规律。

There are few reports about using electronic sensory to analysis the egg flavor characteristics during the period of storage domestic and abroad. To quickly investigate the change of egg flavor during storage period, electronic tongue and electronic nose were used to determine the taste and odor traits of eggs with different storage times. The output values of electronic tongue were analyzed with variance analysis, and the electronic nose with principal component analysis (PCA). The electronic tongue results showed that during storage period, the bitterness, umami, and sourness output values of egg whites changed significantly. Bitterness output values, umami output values of egg whites stored at 4±1 ℃ and 23±1 ℃ changed mostly at 20th day and 10th day, respectively. The sourness output values of two groups had a biggest change at the 30th day. The bitterness, bitterness after taste, umami and sourness output values of egg yolk changed significantly during storage. Bitterness output values of yolks stored at 4±1 ℃ and 23±1 ℃ changed mostly at the 10th day. The biggest change of umami appeared at the 20th day. Sourness output values of two groups changed mostly at the 30th day. The results of the electronic nose showed that both egg whites and egg yolks at different storage times have different odor characteristics at 4±1 ℃, and presented a certain rule of changing along with the storage time at 23±1 ℃.

现代农业产业技术体系建设专项资金（CARS-41-K23）；公益性行业（农业）科研专项（201303084）