Comparative analysis of lipid profiles and flavor composition of marinated eggs from different species.

This study compared lipid profiles and volatile composition in marinated eggs from different species (chicken, quail, and pigeon) using LC‐ESI‐MS/MS, and GC–MS, respectively. The three marinated eggs showed significant differences in phosphatidylcholine, phosphatidylethanolamine (PE), and neutral lipid profiles of the three marinated eggs. Pigeon‐eggs contained the highest content of PE but the lowest content of triglycerides. Seventy‐six potential lipid metabolites such as Cer(d18:1/21:0), DG(15:0/18:2), and PE‐O(16:1/18:2) were selected for the discrimination of all three groups. Pigeon‐eggs contained the highest contents of C18:2 and C22:6, as well as n‐3 and n‐6 PUFA than quail‐eggs and chicken‐eggs. Major compounds including 2‐Nonanone, 1‐Octen‐3‐ol, and cyclic octaatomic sulfur have greatly contributed to the distinction of eggs from different species. The highest levels of aldehydes, acids, and ketones were found in chicken‐eggs. This study reported that lipidomic and volatile composition analysis are promising approaches for discriminating of marinated eggs from different species. Novelty impact statement: This is the first study that aiming at comparing the lipid profiles and volatile composition in marinated eggs from different species (chicken, quail, and pigeon) using LC‐ESI‐MS/MS and GC–MS. Pigeon‐eggs contained the highest contents of glycerol phospholipid, n‐3, and n‐6 PUFA. The predominating volatile compositions of marinated eggs were alcohols aldehydes acids and ketones. Therefore, this study provides a better understanding of the quality of marinated eggs, and help customers to better choose higher nutritional values of marinated eggs. [ABSTRACT FROM AUTHOR]

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