Veterinary Research Forum
Vet Res Forum

Determination and comparison of volatile compounds of different poultry species eggs

Document Type : Original Article

Authors

Fatma Yenilmez 1
Ozgul Anitas 2
Serap Goncu 2
Nurten Yilmaz 3

1 Department of Plant and Animal Production, Vocational School of Tufanbeyli, Çukurova University, Adana, Türkiye

2 Department of Animal Science, Faculty of Agriculture, Çukurova University, Adana, Türkiye

3 Çukurova University, Vocational School of Karaisali, Adana, Türkiye

https://doi.org/10.30466/vrf.2024.2022511.4164
Abstract
All fresh poultry eggs differ greatly in chemical components. Many chemicals have been investigated in this field, but the presence of differences in odor components between species has not yet been investigated. For this reason, this study aimed to determine the volatile compounds of the eight different poultry species eggs and the differences among them. In this context, 180 eggs (20 from each species) were purchased from different farms, and the volatile compounds of raw eggs were determined by the solid phase micro-extraction method. Following the analysis, 41 volatile compounds and 12 organic groups were identified. The variety and ratios of these compounds varied among the species, with pigeon eggs containing the greatest number of compounds (19 compounds) and quail, partridge, and pheasant eggs containing the lowest numbers (seven compounds). Acetamide, 2-fluoro-, and D-limonene compounds were found in every species of eggs. The other species eggs did not contain any of the 10 volatile chemicals detected in pigeon eggs, eight in chicken eggs, and one in quail eggs. It was discovered that the eggs volatile compounds counts and chemical profiles varied, indicating differences in their tastes, smells, and aromas. The volatile chemicals found in this study may be species-specific and can be used as indicators to identify which eggs belong to which species.

Keywords

Aroma compounds
Eggs
SPME GC-MS
Poultry species
Volatile components

Subjects

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Veterinary Research Forum
Volume 16, Issue 3
March 2025
Pages 149-159

  • Receive Date 08 February 2024
  • Revise Date 12 July 2024
  • Accept Date 14 August 2024

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