Analysis of fishy taint in duck eggs reveals the causative constituent of the fishy odor and factors affecting the perception ability of this odor

• DOI: 10.3382/ps/pez260
• Publication Date: 2019-05-10T01:50:35Z
• Authors: Xingzheng Li; Mingyi Huang; Jianlou Song; Xuefeng Shi; Xia Chen; Fangxi Yang; Jinsong Pi; Hao Zhang; Guiyun Xu; Jiangxia Zheng
• Keywords: Olfactometer

Fresh duck eggs normally have an unpleasant fishy odor when compared with from other poultry. However, the cause of this smell remains unknown. Besides, we limited knowledge regarding perception ability odor. Therefore, aimed to identify causative substances responsible for in eggs, and further evaluate factors affecting We detected quantified volatile yolks Jingjiang Beijing using headspace gas chromatography, evaluated rating scores. performed association studies on relationship between relative content The egg different species/breeds was also characterized. Furthermore, assessed poultry effects gender region evaluators score by ordinal logistic regression model. Results showed that trimethylamine (TMA) is which confirmed subsequent verification (P < 0.001). stronger than chicken eggs; strongest. indicated affected Overall, these data clarified TMA imparted such as may affect ability.