Effect of Concentration of Egg Yolk and White on Fresh Scrambled Egg Flavor , ,

Abstract

Consumer and trained flavor profile panels were utilized to determine the importance of egg yolk and white flavors in the overall flavor of fresh scrambled eggs. Consumer panelists were unable to determine differences (P>.05) in flavor between scrambled eggs with a typical yolk:white ratio (34% yolk:66% white) and scrambled eggs with adjusted ratios of 20% yolk:80% white when presented in a triangle test. When tested with a reference (34%:66%, yolk:white, respectively) in a multiple comparison test, consumer panelists found no significant differences (P>.05) between the reference and four treatments (58%:42%, 53%: 47%, 15%:85%, and 10%:90% yolk:white, respectively). Trained flavor profile panelists, presented with the same treatments as presented in the multiple comparisons test, gave higher intensity values (P<.01) to the control (34% yolk:66% white) for overall impression and scrambled fresh egg flavor when compared with the other four samples, which were not significantly different (P>.05) from each other. This was due to the effect of sulfur notes that were perceived by the panelists as either too high or too low, depending on the egg white concentrations. The yolk provides the sweet aroma and flavor found in a scrambled egg because as yolk was increased the flavor and aroma score for the sweet note also increased.