Dynamic changes of volatile compounds during the processing of egg white powder based on GC-IMS investigation.

Abstract

Processing is a crucial stage in the production of egg white powder (EWP), yet its effect on flavor remains unclear. This study aimed to investigate the impact of processing on flavor in EWP by analyzing volatile compounds (VCs) using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS). This study identified 29 VCs, with the highest diversity observed during fermentation, desugaring, and spray drying. Key flavor contributors, such as 1-penten-3-one and 2-ethyl-5-methylpyrazine, were identified, indicating specific processing conditions that enhance desirable flavors. The results suggest that specific processing techniques can significantly influence the flavor profile of EWP. This work can help optimize processing methods, enhance flavor profiles, and increase consumer acceptance of EWP products. Additionally, it demonstrates that GC-IMS can effectively monitor dynamic changes in flavor, offering valuable insights for future research and development.