Volatile flavours in raw egg yolk of hens fed on different diets.

Abstract

BACKGROUND Recent studies have suggested that the composition of lipophilic components of egg yolk is influenced by the feed. The aim of the present study was to isolate volatile flavours from egg yolk after different feeding trials using solvent extraction and thin layer high-vacuum distillation. The resulting aroma extract was analysed by various gas… (More)
DOI: 10.1002/jsfa.4420

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Cite this paper

@article{Plagemann2011VolatileFI, title={Volatile flavours in raw egg yolk of hens fed on different diets.}, author={Ina Plagemann and Kateryna Zelena and Ulrich Krings and Ralf Guenter Berger}, journal={Journal of the science of food and agriculture}, year={2011}, volume={91 11}, pages={2061-5} }