The Odor and Flavor of Eggs

ODOR and flavor are said by some market people to be important factors in the marketing of eggs. In commercial channels egg quality is determined by candling. However, up to the present time it has been found possible to detect odor and flavor only upon breaking out of eggs. Opinion concerning egg flavor appears, however, to be influenced by such qualities as shell color, shell cleanliness, thinness of white, upstandingness of yolk, and color of the yolk. It has recently been questioned whether there is really any sound basis for discrimination based upon these facts. Workers in the poultry and egg industry are interested in the quality of eggs reaching the market. Neel (1933) suggested that after the production of an egg of good quality the major problem is to maintain its original characteristics. He also says that egg quality is the result of a combination of stock, feeding, cleanliness, . . .