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A simple, rapid, unconventional gas chromatographic procedure is described for objectively assessing the flavor (odor) quality of commercial egg products. The method requires no prior distillations or other means for the enrichment of volatiles. Samples can be analyzed with less than .5 g of product. The technique provides a tangible profile of volatiles that may be examined immediately or retained for future comparative use. The objectivity of instrumental assessment of volatiles precludes the subjective variations inherent in conventional organoleptic evaluations.
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Rayner et al. (1980) studied this question.
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