Characterization and classification of volatiles from different breeds of eggs by SPME-GC-MS and chemometrics.
Animals
Chickens
/ classification
Discriminant Analysis
Egg Shell
/ chemistry
Eggs
/ analysis
Food Analysis
/ methods
Gas Chromatography-Mass Spectrometry
Least-Squares Analysis
Multivariate Analysis
Principal Component Analysis
Solid Phase Microextraction
Species Specificity
Volatile Organic Compounds
/ analysis
Characterization
Classification
Discriminate
Multivariate analysis
SPME-GC–MS
Shell hatching egg
Volatiles
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
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
767-777Informations de copyright
Copyright © 2018 Elsevier Ltd. All rights reserved.