title: Odour quality of spray-dried hens' egg powders: the influence of composition, processing and storage conditions.
abstract: 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°C vs. 180°C), production scale (industrial vs. pilot plant), storage temperature (15°C vs. 30°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°C.
authors: LUNAM Université, Oniris, UMR CNRS 6144 GEPEA, BP 82225, 44322 Nantes Cedex 3, France. cecile.rannou@oniris-nantes.fr
authors: Cécile
authors: C
authors: Rannou
authors: Florence
authors: F
authors: Texier
authors: Michelle
authors: M
authors: Moreau
authors: Philippe
authors: P
authors: Courcoux
authors: Anne
authors: A
authors: Meynier
authors: Carole
authors: C
authors: Prost
mesh_terms: D000818:Animals; D002645:Chickens; D004531:Eggs / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D061353:Food Storage; D006801:Humans; D009812:Odorants / Q000032:analysis*; D011208:Powders / Q000737:chemistry; D012903:Smell; D013649:Taste
chemical_list: D011208:Powders