Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography–Olfactometry, Quantitative Measurements, and Odor Activity Value

• DOI: 10.1021/acs.jafc.8b01378
• Publication Date: 2018-05-23T13:16:21Z
• Authors: Yu Zhang; Yuping Liu; Wenxi Yang; Jia Huang; Yingqiao Liu; Mingquan Huang; Baoguo Sun; Changlin Li
• Keywords: Olfactometry; Yolk

To characterize potent odor-active compounds in preserved egg yolk (PEY), volatile were isolated by headspace solid-phase microextraction and solvent-assisted flavor evaporation. Gas chromatography–olfactometry (GC–O) gas chromatography–mass spectrometry (GC–MS) analyses identified a total of 53 comparing the odor characteristics, MS data, retention indices with those reference compounds. Twenty-seven odorants detected at least five isolates that extracted analyzed same method, their dilution (FD) factors, ranging from 1 to 2048, measured aroma extract analysis (AEDA). further determine contribution overall profile PEY, 22 FD factors ≥16 GC–MS responses quantitated, activity values (OAVs) calculated. According OAV results, 19 OAVs ≥ are greatly contribute characteristic PEY. Nine for first time: (E,Z)-2,6-nonadienal, (E)-2-nonenal, 2-methylbutanal, dimethyl disulfide, trimethylamine, methional, trisulfide, diisopropyl diethyl disulfide.