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HS-SPME-GC-MS Combined with Multivariate Analysis Assay for Volatile Organic Compounds of Commercial Eggs and Native Eggs

文献类型： 外文期刊

作者： Fei, Dan 1 ; Xie, Min 1 ; Guang, Yelan 1 ; Xu, Jun 2 ; Wu, Na 3 ; Cai, Jie 4 ; Lai, Yan 1 ; Zhou, Yaomin 1 ;

作者机构： 1.Jiangxi Acad Agr Sci, Inst Qual Safety & Stand Agr Prod, Key Lab Agroprod Qual & Safety Jiangxi Prov, Nanchang 330200, Jiangxi, Peoples R China

2.Jiangxi Acad Agr Sci, Inst Anim Husb & Vet Med, Nanchang 330200, Jiangxi, Peoples R China

3.Jiangxi Agr Univ, Coll Food Sci & Technol, Nanchang 330045, Jiangxi, Peoples R China

4.Wuhan Polytech Univ, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Hubei, Peoples R China

关键词： Egg quality; Volatile organic compounds; Chemometric analysis; Odor activity value

期刊名称：FOOD ANALYTICAL METHODS （ 影响因子：3.0； 五年影响因子：3.1 ）

ISSN： 1936-9751

年卷期： 2025 年 18 卷 3 期

页码：

收录情况： SCI

摘要： This study analyzed the egg quality of two commercial layers and two local breeds and detected volatile organic compounds (VOCs) using headspace solid-phase microextraction (HS-SPME-GC-MS) coupled with principal components analysis (PCA) and partial least squares discriminant analysis (PLS-DA). A total of 70 VOCs were identified in four types of eggs, mainly including aldehydes, alcohols, ketones, and esters. Chemometric and odor active value (OAV) analysis indicated that cis-3-hexen-1-ol, nonanal, n-decanal, benzaldehyde, and geranial were the main contributing components of flavor in eggs and can also serve as potential marker to distinguish different types of eggs. Both native eggs and commercial eggs have plentiful VOCs. This study contributed to a better understanding of the differences between commercial eggs and native eggs, laying a foundation for the development and utilization of native eggs.

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