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<p>The aroma quality of whole egg powder (WEP) is critically influenced by its manufacturing processes. However, limited information exists regarding dynamic changes in volatile compounds (VCs) and flavor profiles during WEP processing. Unlike previous studies focusing solely on final product analysis, this work provides the first comprehensive GC-IMS-based characterization of volatile compound (VC) evolution across all key processing stages (pretreatment, filtration, homogenization, sterilization, spray drying, and storage). A total of 59 VCs were identified, with esters dominating the volatile profile of the final product. Notably, multivariate analysis revealed that spray drying—a stage previously underexplored in WEP flavor research—constitutes the most critical stage for VC transformation. By integrating relative odor activity value (ROAV ≥ 1) and variable projection importance (VIP ≥ 1) metrics, seven key differential flavor substances were identified: 2-pentanone, acetone, 2-methylbutanal (D), propyl butanoate, 2-methyl-pentanoic acid, 1,1-diethoxyethane, and methyl acetate. This study advances the mechanistic understanding of WEP flavor dynamics, offering industry-applicable insights for optimizing processing conditions to minimize off-flavor formation and enhance product quality.</p>

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Comprehensive profiling of volatile compound dynamics during whole egg powder processing using GC-IMS coupled with multivariate statistical analysis

  • 期刊论文

  • 发表日期：

    2025年9月30日

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  • Yuan Gao,
  • Fujun Guo,
  • Songyi Li,
  • Jiahui Song,
  • Zhijie Bao

摘要

The aroma quality of whole egg powder (WEP) is critically influenced by its manufacturing processes. However, limited information exists regarding dynamic changes in volatile compounds (VCs) and flavor profiles during WEP processing. Unlike previous studies focusing solely on final product analysis, this work provides the first comprehensive GC-IMS-based characterization of volatile compound (VC) evolution across all key processing stages (pretreatment, filtration, homogenization, sterilization, spray drying, and storage). A total of 59 VCs were identified, with esters dominating the volatile profile of the final product. Notably, multivariate analysis revealed that spray drying—a stage previously underexplored in WEP flavor research—constitutes the most critical stage for VC transformation. By integrating relative odor activity value (ROAV ≥ 1) and variable projection importance (VIP ≥ 1) metrics, seven key differential flavor substances were identified: 2-pentanone, acetone, 2-methylbutanal (D), propyl butanoate, 2-methyl-pentanoic acid, 1,1-diethoxyethane, and methyl acetate. This study advances the mechanistic understanding of WEP flavor dynamics, offering industry-applicable insights for optimizing processing conditions to minimize off-flavor formation and enhance product quality.