Analysis of Egg Flavor Change during Storage Period by Electronic Sensory Methods
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Abstract:
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 ℃.
