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Variations in the volatile flavour components of eggs
Author(s) -
Macleod Alexander J.,
Cave S. Jane
Publication year - 1976
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740270902
Subject(s) - flavour , yolk , egg white , food science , biology
Previously developed techniques for the collection and analysis of the volatile flavour components of the hen's egg 1 have been employed in a comparative survey of the variations in the nature of the flavour components in samples from different types of egg and egg products. Whilst no significant differences were observed between the results for battery eggs and free range eggs, and between those for white‐shelled and brown‐shelled eggs, differences were observed between eggs of different ages and between egg yolk and whole egg. Two types of dried egg were also studied.