Journal
FOOD RESEARCH INTERNATIONAL
Volume 172, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2023.113168
Keywords
Egg yolk; Flavor; Volatile compound; Lipidomics; Metabolomics; Electronic nose; Electronic tongue
Categories
Ask authors/readers for more resources
This study identified and compared volatile compounds in Taihe black-boned silky fowl (TS) and Hy-line Brown (HL) egg yolks using gas chromatography-olfactometry-mass spectrometry-based volatilomics. The results showed significant differences in flavor compounds between the egg yolks from the two breeds, with TS egg yolks having a stronger overall odor and flavor. Metabolomic and lipidomic analyses revealed differences in metabolites, lipids, and fatty acid profiles, providing insights into the underlying mechanisms of aroma characteristics.
Eggs are nutritious and highly valued by consumers. However, egg flavor varies greatly among different hen breeds. The present study used gas chromatography-olfactometry-mass spectrometry-based volatilomics to identify and compare volatile compounds in Taihe black-boned silky fowl (TS) and Hy-line Brown (HL) egg yolks. In addition, the relationships between the levels of different metabolites and lipids and flavor-associated dif-ferences were investigated using multiomics. Twenty-eight odorants in total were identified; among them, the levels of 3-methyl-butanal, 1-octen-3-ol, 2-pentylfuran, and (E, E)-2,4-decadienal differed significantly (P < 0.05) between TS and HL egg yolks. The difference in flavor compounds results in TS egg yolks having a stronger overall odor and flavor and a higher acceptance level than HL egg yolks. Metabolomic analysis revealed that 112 metabolites in the egg yolks were significantly different between the two breeds. Furthermore, these different metabolites in the egg yolks of both breeds were significantly enriched in phenylalanine, tyrosine, and trypto-phan biosynthesis pathways and phenylalanine metabolism, alanine, aspartate, and glutamate metabolism pathways (P < 0.05), as identified by both metabolite set enrichment and Kyoto Encyclopedia of Genes and Genomes pathway analyses. Lipidomic analysis revealed significant differences in the lipid subclasses, lipid molecules, and fatty acid profiles between the egg yolks from the two breeds. As a result, 48 lipid molecules had variable influence in projection values > 1 based on the partial least squares regression model, which may play a role in the differences in aroma characteristics between the two breeds through oxidative degradation of fatty acids. Our study revealed the metabolite, lipid, and volatility profiles of TS and HL egg yolks and may provide an important basis for improving egg flavor to satisfy various consumer preferences.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available