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egg yolk flavor

General Material Information

Trivial Name egg yolk flavor

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Literature & References

None found
Publications by PubMed
Designer laying hen diets to improve egg fatty acid profile and maintain sensory quality.
Trimethylamine deposition in the egg yolk from laying hens with different FMO3 genotypes.
Fatty acid profile and sensory characteristics of table eggs from laying hens fed hempseed and hempseed oil.
Effects on egg quality traits of genotype and diets with mussel meal or wheat-distillers dried grains with solubles.
Comparative studies on egg, meat, and semen qualities of native and improved chicken varieties developed for backyard poultry production.
Fishy taint in chicken eggs is associated with a substitution within a conserved motif of the FMO3 gene.
Potential of alfalfa as an alternative molt induction diet for laying hens: egg quality and consumer acceptability.
Moisture retention and consumer acceptability of chocolate bar cookies prepared with okra gum as a fat ingredient substitute.
Lipid oxidation in fish oil enriched mayonnaise: calcium disodium ethylenediaminetetraacetate, but not gallic acid, strongly inhibited oxidative deterioration.
Effect of feeding hens regular or deodorized menhaden oil on production parameters, yolk fatty acid profile, and sensory quality of eggs.
Effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavor deterioration in fish oil enriched mayonnaise.
Organoleptic evaluation of eggs produced by laying hens fed diets containing graded levels of flaxseed and vitamin E.
Dietary marine algae maintains egg consumer acceptability while enhancing yolk color.
Effects of dietary alpha-linolenic acid and strain of hen on the fatty acid composition, storage stability, and flavor characteristics of chicken eggs.

Other Information

Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Eggy
egg yolk, eggy
General comment Egg yolk

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for egg yolk flavor usage levels up to:
not for fragrance use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens
View page or View pdf

Multi-country outbreak of Salmonella Enteritidis infections associated with consumption of eggs from Germany
View page or View pdf