HS–SPME–GC–MS Combined with Multivariate Analysis Assay for Volatile Organic Compounds of Commercial Eggs and Native Eggs

This study analyzed the egg quality of two commercial layers and two local breeds and detected volatile organic compounds (VOCs) using headspace solid-phase microextraction (HS–SPME–GC–MS) coupled with principal components analysis (PCA) and partial least squares discriminant analysis (PLS-DA). A total of 70 VOCs were identified in four types of eggs, mainly including aldehydes, alcohols, ketones, and esters. Chemometric and odor active value (OAV) analysis indicated that cis-3-hexen-1-ol, nonanal, n-decanal, benzaldehyde, and geranial were the main contributing components of flavor in eggs and can also serve as potential marker to distinguish different types of eggs. Both native eggs and commercial eggs have plentiful VOCs. This study contributed to a better understanding of the differences between commercial eggs and native eggs, laying a foundation for the development and utilization of native eggs.