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Volatiles and Sensory Characteristics of Cooked Egg Yolk, White and Their Combinations
Author(s) -
WARREN M.W.,
LARICK D.K.,
BALL H.R.
Publication year - 1995
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1995.tb05611.x
Subject(s) - yolk , egg white , flavor , chemistry , food science , steam distillation , extraction (chemistry) , sensory system , distillation , chromatography , solvent extraction , sensory analysis , biology , neuroscience
Headspace volatiles were produced by heating fresh egg yolk, white and different ratios of yolk to white. Volatiles of the same treatments produced during steam distillation extraction were identified, compared, and related to sensory characteristics of fresh scrambled eggs. Overall impression, sulfur, and sweet notes were sensory characteristics identified to distinguish between samples with varying yolkwhite ratios. Volatile concentrations of compounds in the headspace, and steam distillation/ solvent extracts were used to distinguish between scrambled eggs with different yolk:white ratios. The concentration of both egg yolk and white had a significant effect on fresh scrambled egg sensory characteristics and flavor volatiles. The contribution of both must be considered when producing egg substitutes.