Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time

Molecules. 2022 Jan 18;27(3):601. doi: 10.3390/molecules27030601.

Abstract

Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavour, thereby influencing consumers' decisions. Here, we employ high-voltage cold plasma (HVCP) as a novel nonthermal technique to investigate its influence on the EWP's flavour attributes using E-nose, E-tongue, and headspace gas-chromatography-ion-mobilisation spectrometry (HS-GC-IMS) due to their rapidness and high sensitivity in identifying flavour fingerprints in foods. The EWP was investigated at 0, 60, 120, 180, 240, and 300 s of HVCP treatment time. The results revealed that HVCP significantly influences the odour and taste attributes of the EWP across all treatments, with a more significant influence at 60 and 120 s of HVCP treatment. Principal component analyses of the E-nose and E-tongue clearly distinguish the odour and taste sensors' responses. The HS-GC-IMS analysis identified 65 volatile compounds across the treatments. The volatile compounds' concentrations increased as the HVCP treatment time was increased from 0 to 300 s. The significant compounds contributing to EWP characterisation include heptanal, ethylbenzene, ethanol, acetic acid, nonanal, heptacosane, 5-octadecanal, decanal, p-xylene, and octanal. Thus, this study shows that HVCP could be utilised to modify and improve the EWP flavour attributes.

Keywords: E-nose; E-tongue; PCA; PLS-DA; egg white protein; flavour; high-voltage cold plasma; volatile compounds.

MeSH terms

  • Animals
  • Egg Proteins / analysis*
  • Egg Proteins / chemistry*
  • Electronic Nose*
  • Flavoring Agents / analysis*
  • Flavoring Agents / chemistry*
  • Gas Chromatography-Mass Spectrometry / methods*
  • Plasma Gases / pharmacology*
  • Solid Phase Microextraction / methods
  • Taste
  • Volatile Organic Compounds / analysis
  • Volatile Organic Compounds / chemistry

Substances

  • Egg Proteins
  • Flavoring Agents
  • Plasma Gases
  • Volatile Organic Compounds