FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (22): 234-238.doi: 10.7506/spkx1002-6630-201322046

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Effect of Processing Conditions on the Key Flavor Compounds of Baked Quail Eggs as Analyzed by “ROAV” Method

WANG Wu,WU Qiao,DONG Qi,XIA Xin-wu,CHEN Cong-gui   

  1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China
  • Received:2012-10-26 Revised:2013-09-22 Online:2013-11-25 Published:2013-12-05

Abstract:

The volatile flavor compounds in quail eggs under different baking conditions were analyzed by headspace solid
phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Relative odor activity value
(ROAV) was applied to evaluate the contribution of various ingredients to the overall flavor of baked quail eggs. Results
indicated that 1-octene-3-ol, isoamyl acetate, saturated or unsaturated fatty aldehydes (carbon atom number ≤ 10) were the
major flavor components of baked quail eggs. With increasing of temperature and extended baking time, the concentration
of aldehydes was increased while the concentration of isoamyl acetate was reduced. In addition, the concentration of
heterocycle was increased first and then decreased. The flavor of quail eggs baked at different temperatures for different
times revealed both identical and different characteristics.

Key words: quail eggs, baking, volatile flavor compounds, gas chromatography-mass spectrometry (GC-MS), relative odor activity value (ROAV)

CLC Number: