Odour quality of spray-dried hens’ egg powders: The influence of composition, processing and storage conditions

Cécile Rannou (1, 2) , Florence Texier (1, 2) , Michelle Moreau (1, 2) , Philippe Courcoux (2, 3) , Anne Meynier (4) , Carole Prost (1, 2)

1 GEPEA-MAPS2 - Matrices Aliments Procédés Propriétés Structure - Sensoriel
2 ONIRIS - École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique
3 StatSC - Statistique, Sensométrie et Chimiométrie
4 BIA - Unité de recherche sur les Biopolymères, Interactions Assemblages

This study aimed to determine whether compositional or processing parameters have an influence on the odour quality of egg powders. The parameters tested were: whole egg vs. egg yolk, polyunsaturated fatty acid (PUFA) enrichment, spray-drying temperature (160 degrees C vs. 180 degrees C), production scale (industrial vs. pilot plant), storage temperature (15 degrees C vs. 30 degrees C) and time (1, 2, 4 and 8 months). The quality of egg powders was evaluated by sensory analysis using free sorting, and by gas chromatography coupled to mass spectrometry and olfactometry. PUFA enrichment and spray-drying temperature do not affect the odour of egg yolk powders. There are significant differences between the odour of whole-egg and egg-yolk powders as well as between powders produced on an industrial scale or in a pilot plant. An increase in the odour intensity of egg powders was observed during storage, while unpleasant odours were perceived when the egg powders were stored at 30 degrees C. (C) 2012 Elsevier Ltd. All rights reserved.

Mots clés: Olfactometry; Categorisation; Sensory analysis; Multidimensional scaling; Gas chromatography; Mass spectrometry; N-3 FATTY-ACIDS; LAYING HENS; WHOLE EGG; FED DIETS; SENSORY CHARACTERISTICS; VOLATILE COMPOUNDS; YOLK; WHITE; SUPPLEMENTATION

Mots clés: FLAVOR

Domaines: Chimie; Chimie analytique; Sciences de l'Homme et Société; Méthodes et statistiques; Statistiques [stat]

Cécile Rannou, Florence Texier, Michelle Moreau, Philippe Courcoux, Anne Meynier, et al.. Odour quality of spray-dried hens’ egg powders: The influence of composition, processing and storage conditions. Food Chemistry, 2013, 138 (2-3), pp.905 - 914. ⟨10.1016/j.foodchem.2012.11.090⟩. ⟨hal-01838321⟩