Characterization and Comparison of Volatile Compounds of Cage, Organic and Free-Range Systems Eggs

Studies on consumer preferences show that eggs obtained in open areas such as free-range systems and organic systems have superior taste than cage chicken eggs. Moreover, it is emphasized that the odor characteristics of eggs obtained in different production systems are different, and this reveals the necessity of determining the relevant volatile compounds. This study aimed to characterize and compare the volatile compounds responsible for the taste and aroma of eggs obtained from cage, organic and free-range systems. 60 randomly selected eggs (20 from each group sample) were analyzed by the SPME-GC-MS device. Eight volatile compounds were detected in the free-range chicken eggs, 15 in the caged chicken eggs, and 11 in the organic chicken eggs. D-limonene and 2-Butanamine, 3,3-dimethyl- compounds were determined as the main volatile odor components in all three groups of chicken eggs. Alkanes, esters, amines, acids, alcohols, ketones, aldehydes and alkenes were determined among the volatile compound groups. Acid and aldehyde groups of volatile compounds were not detected in the free-range and organic chicken eggs, as well as the ester group in free-range chicken eggs. In this study, both volatile compound numbers and compound groups of eggs belonging to different production systems were found to be different. This causes the eggs to differ in taste and aroma