Volatiles and Sensory Characteristics of Cooked Egg Yolk, White and Their Combinations |
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| Authors: | M.W. WARREN D.K. LARICK H.R. BALL JR. |
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| Affiliation: | Author Warren's current address: Dept. of Chemistry, Union College, Jackson, TN 38305. Author Larick is affiliated with the Dept. of Food Science, North Carolina State Univ., Box 7624, Raleigh, NC 27695–7624. Author Ball is affiliated with M.G. Waldbaum Co., P.O. Box 1078, Hwy. 5 &19, Gaylord, MN 55334. Direct inquiries to Dr. D.K. Larick. |
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| Abstract: | 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. |
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| Keywords: | egg yolk egg white scrambled eggs egg flavor |
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