Fried, Scrambled, or Analyzed?

  • Author: Lisa-Marie Rauschendorfer
  • Published: 17 May 2014
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA
  • Source / Publisher: European Journal of Lipid Science and Technology/Wiley-VCH
thumbnail image: Fried, Scrambled, or Analyzed?

The yolks of avian eggs are an excellent source of nutrients for humans, Because they contain a their high level of proteins, vitamins, minerals, and polyunsaturated fatty acids (PUFAs). A variety of avian eggs are commercially available in different parts of the world. One common problem is that eggs are not always labeled correct, for example if chicken eggs are declared as free-range chicken eggs or relatively cheap quail eggs as more expensive pigeon eggs.

Meihu Ma, Huazhong Agricultural University, Wuhan, China, and colleagues used gas chromatography–mass spectrometry (GC–MS) to show that the fatty acid (FA) profiles differ significantly among the eggs of seven different species: duck, free-range chicken, silky chicken, quail, pigeon, goose, and chicken. Goose eggs have the highest content of saturated and mono-unsaturated FAs, but the lowest content of PUFAs, whereas the PUFA proportion was highest in chicken eggs. Also the volatile composition can be used to discriminate between all seven eggs. This finding was demonstrated by using GC–MS and an electronic nose (E-nose), a device that mimics the olfactory system by creating a digital signal after contact of volatile compounds with electronic sensors. Both methods show great agreement, thus making the E-nose a promising device for market quality controls of eggs.

Article Views: 2078

Sign in Area

Please sign in below

Additional Sign In options

Please note that to comment on an article you must be registered and logged in.
Registration is for free, you may already be registered to receive, e.g., the newsletter. When you register on this website, please ensure you view our terms and conditions. All comments are subject to moderation.

Article Comments - To add a comment please sign in

Bookmark and Share

If you would like to reuse any content, in print or online, from, please contact us first for permission. more

CONNECT: on Facebook on Twitter on YouTube on LinkedIn Sign up for our free newsletter

A product of ChemPubSoc Europe (16 European Chemical Societies)and Wiley-VCH