Characterization and classification of volatiles from different breeds of eggs by SPME-GC-MS and chemometrics.


Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
02 2019
Historique:
received: 15 06 2018
revised: 21 08 2018
accepted: 08 09 2018
entrez: 6 2 2019
pubmed: 6 2 2019
medline: 6 2 2020
Statut: ppublish

Résumé

Volatiles of shell eggs were identified by SPME-GC-MS to characterize and discriminate white Leghorn (W), Hy-line brown (H) and Jing fen (J) hatching eggs with comparison, principal components (PC), partial least squares (PLS), random forest classification (RFC) and canonical discriminant (CD) analyses. DVB/CAR/PDMS fiber and extraction 60 min were suited to analyze the volatiles emitted from eggs. A total of 17 or 18 volatile compounds were identified in raw shell hatching eggs, namely, nonanal, decanal and 6-methly-5-hepten-2-one were the main volatile components with contributions that over 70%. The composition and/or profile of volatile compounds from W and H eggs were much more similar than J eggs. Hexanal, decanal, 6-methly-5-hepten-2-one, heptanal, etc. have greatly contributed to the distinction of W, H and J eggs in sparse (S)-PLS and orthogonal (O)-PLS models. The accuracy of RFC and CD model were 100%, 100% (initial) and 83.3% (cross-validation), respectively. Heptanal, 6-methly-5-hepten-2-one, octanal, etc. were contributed positively to the classification of W, H, J eggs in RFC, especially for heptanal.

Identifiants

pubmed: 30717006
pii: S0963-9969(18)30732-4
doi: 10.1016/j.foodres.2018.09.010
pii:
doi:

Substances chimiques

Volatile Organic Compounds 0

Types de publication

Comparative Study Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

767-777

Informations de copyright

Copyright © 2018 Elsevier Ltd. All rights reserved.

Auteurs

Xiao-le Xiang (XL)

National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China.

Guo-Feng Jin (GF)

National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China.

Mostafa Gouda (M)

National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China; Department of human nutrition & food science, National Research Centre, Dokki, Cairo, Egypt.

Yong-Guo Jin (YG)

National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China. Electronic address: jinyongguo@mail.hzau.edu.cn.

Mei-Hu Ma (MH)

National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, PR China. Electronic address: mameihuhn@163.com.

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