Sensorial Analysis of Organic and Conventional Chicken Eggs (Gallus Gallus Domesticus)

The objective of this study was to evaluate the instrumental color and sensory analysis of four brands of eggs: organic (A and B) and conventional (C and D). The analysis of skin color and yolk was performed using a Minolta® colorimeter and sensory analysis was used to rank the preference of thirty tasters. The instrumental color data were subjected to analysis of variance, and significant differences were subjected to Tukey test to detect between the means (p≤0.05). The data were subjected to the sort Friedman test and multiple comparisons between scores. For instrumental color of the egg yolk for both luminosity and chroma sample C differed from the other samples. In the sensory test, significant difference appeared only for yolk color, which sample C appeared darker than others. For aroma and flavor, was no significant difference between samples. The differences presented by samples for instrumental color and color perceived by sensory analysis didn't affect the sensory preference and buying intentions between conventional and organic eggs studied.