GC-IMS and chemometrics identify critical flavor control points in egg yolk powder processing

The industrial production of egg yolk powder (EYP) continues to face persistent challenges in flavor quality control, particularly due to the absence of real-time monitoring systems during critical thermal processing stages. To address this problem, this study employed gas chromatography-ion mobility spectrometry (GC-IMS) to establish dynamic flavor fingerprints across sequential processing phases from fresh egg yolk liquid (EYL) to final dehydrated EYP. Through comprehensive volatile compound profiling, we identified 26 characteristic volatile substances, including aldehydes, ketones, and esters crucial to egg-derived flavors.

Multivariate statistical analysis revealed nine key differential markers potentially governing flavor profile evolution, while relative odor activity value (ROAV) quantification identified 14 critical contributors to characteristic flavors, including 4-methyl-3-penten-2-one, Butanal, and butyl butyrate. The study demonstrated significant alterations in EYP's flavor profile compared to fresh EYL after sequential processing, with pasteurization and spray drying emerging as pivotal flavor control nodes.

This multidimensional analytical approach has established, for the first time, quantitative correlations between processing parameters and flavor chemistry in EYP production. The developed fingerprint database enables rapid quality diagnostics through pattern recognition algorithms, while the identified critical control points provide actionable targets for minimizing flavor deterioration through optimized time-temperature protocols. These findings enhance precision monitoring capabilities and create new pathways for developing flavor-stable egg powder products through targeted process engineering.