Volatile Compounds in Scrambled Eggs

Abstract

ABSTRACT Volatile compounds in scrambled eggs were analyzed by dynamic headspace sampling, high resolution gas chromatography and mass spectrometry. Thirty‐eight compounds were identified including aldehydes, ketones, alcohols, furans, esters, benzene derivatives, alkancs, sulfur‐containing compounds and a terpene. Selected compounds were quantified. Aldehydes were the most abundant volatile compounds in the egg samples. Volatile styrene monomer increased in scrambled egg samples during 2 wk storage of shell eggs in polystyrene containers. Scrambled eggs prepared from supermarket shell eggs contained 7 times more ethylbenzene and styrene than those prepared from fresh farm eggs stored in polystyrene containers for 2 wk.