Department of Nutrition, Dietetics and Food Science, Brigham Young University, Provo, UT 84602, USA.
Poult Sci. 2011 May;90(5):1074-9. doi: 10.3382/ps.2010-00914.
Brown eggs have gradually entered the traditional white-egg markets as a distinctive mode for packaging specialty eggs. A test was conducted at the Brigham Young University Sensory Laboratory (Provo, UT) to understand how consumers view attributes of the brown egg relative to the white egg. The objectives were to see how the consumer viewed properties of eggs by color and to examine the preference for brown color intensity. The 52 panelists were all women who routinely purchased and consumed eggs. Some women (53.8%) consumed eggs twice weekly, and 40.4% purchased them at least every 2 wk. Purchases included specialty eggs (14.6%) consisting of cage-free (50.0%), organic (28.6%), and n-3 enhanced (21.4%) eggs. The panelists preferred white eggs (90.4%). Though brown-shelled eggs did not exceed white eggs in preference, they were perceived positively (white-shelled %:brown-shelled %) as being more nutritious (65:29), having more flavor (27:14) and n-3 content (62:39), having a farm-flock origin (46:44), and being from organically fed hens (56:31) To test the preference for shade of brown eggs, a set of 6 eggs with varying intensities of brown color was evaluated for accepted appearance using a 9-point hedonic scale. The egg color intensities were measured using a Hunter Colorflex spectrophotometer (Hunter Associates Laboratory, Reston, VA) and the CIE system. The lightness (L*) values ranged from 83.2 for the white egg to 63.6 to 46.5 for the brown eggs. A significant (P < 0.05) preference was found for the 2 lighter shades of brown-shelled eggs (L* 63.6 and 57.5). Using the 9-point scale, panelists then compared brown eggs side by side with white eggs. Again, the 2 most light-tinted brown eggs were found most comparable with the white egg in acceptability and better (P < 0.05) than the darker brown eggs. In conclusion, white eggs were preferred over brown eggs; however, brown eggs gained in acceptance but did not exceed white as likely to be more nutritious or flavorful, fresher, organic, and of cage-free origin. Varying color shades in cartoned eggs was equally as acceptable as uniform colored eggs. Panelists preferred the appearance of the light-tinted brown eggs to that of darker brown eggs.
褐壳蛋逐渐进入传统的白壳蛋市场，成为包装特色蛋的一种独特方式。杨百翰大学感官实验室（犹他州普罗沃）进行了一项测试，以了解消费者如何看待褐壳蛋相对于白壳蛋的属性。目的是观察消费者如何通过颜色来判断鸡蛋的特性，并研究对棕色强度的偏好。52 名品尝小组成员均为经常购买和食用鸡蛋的女性。其中 53.8%的女性每周食用鸡蛋两次，40.4%的女性每两周至少购买一次鸡蛋。购买的鸡蛋包括特色鸡蛋（14.6%），其中包括无笼养鸡蛋（50.0%）、有机鸡蛋（28.6%）和 n-3 强化鸡蛋（21.4%）。品尝小组成员更喜欢白壳蛋（90.4%）。尽管褐壳蛋的偏好度没有超过白壳蛋，但它们的评价仍然是积极的（白壳蛋%：褐壳蛋%），认为它们更有营养（65：29）、味道更好（27：14）和 n-3 含量更高（62：39）、农场放养起源（46：44）、来自有机饲料母鸡（56：31）。为了测试褐壳蛋颜色的偏好度，使用 9 分喜好度量表评估了一组颜色深浅不同的 6 个褐壳蛋的可接受外观。使用 Hunter Colorflex 分光光度计（Hunter Associates Laboratory，弗吉尼亚州雷斯顿）和 CIE 系统测量蛋的颜色强度。白壳蛋的亮度（L*）值范围为 83.2，而褐壳蛋的亮度值范围为 63.6 至 46.5。结果发现，品尝小组成员对白壳蛋和两种浅褐色壳蛋（L*63.6 和 57.5）的偏好具有显著差异（P<0.05）。品尝小组成员使用 9 分喜好度量表将褐壳蛋与白壳蛋并排比较。同样，最浅色的两种褐壳蛋在可接受性方面被认为与白壳蛋最相似，并且比深色褐壳蛋更好（P<0.05）。总的来说，白壳蛋比褐壳蛋更受欢迎；然而，褐壳蛋的接受度有所提高，但在更有营养或更美味、更新鲜、更有机以及无笼养方面并没有超过白壳蛋。纸箱装蛋的不同颜色与颜色均匀的蛋一样受欢迎。品尝小组成员更喜欢浅色褐壳蛋的外观，而不是深色褐壳蛋。
