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| Effect of Heat-treatment on Volatile Flavor Compounds in Egg Yolk |
| Feng Yuechao;Liu Meiyu;Ren Fazheng |
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Abstract Volatile compounds from fresh and heated egg yolk(heating at 100℃ for 15min)were identified by GC-MS dynamic headspace sampling method. 23 compounds were identified from fresh egg yolk,alcohols and alkanes were the main volatiles in peak area.Heated egg-yolk produced a large amount of volatile compounds,47 volatiles were identified,including aldehydes,ketones,alcohols, aromatics,furans and sulfides.Furans and sulfides were the proper compounds produced by heated egg-yolk.All the compounds from raw yolk were found in the cooked yolks.
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2006, Vol. 20 
