## 1 Introduction
Some systems, including electronic nose (E-nose) and electronic tongue (E-tongue), that possess the capacity to simulate human senses were developed to overcome the shortcomings of the conventional method, and the adoption of artificial sensors aids in obtaining more accurate results [18]. The E-nose consists of sampling system, sensor, and result processing and analysis, while the operating procedure is based on the interaction between semi-selective sensors and volatile substances [19]. It is designed to imitate the human nose, work with sensors that interact with volatile compounds, and process signals transmitted to the computer, and the output data are often analyzed with multivariate statistics [20]. Similarly, the E-tongue consists of sensors and electrodes that are made of lipid membranes and are attached to polymers [21]. The E-tongue senses flavors such as sour, sweet, bitter, salty, and umami, also known as the \"taste sensor\" [22]. There is evidence in the literature that \"artificial sensors\", such as E-nose, E-tongue, and other instruments, that provide signals related to sensory evaluation attributes were used for the assessment of egg quality and internal traits. Studies have shown that the E-nose could be used to evaluate egg quality traits from the perspectives of volatile compounds [23] and egg freshness [24]. Our previous research reported that mechanical sensors could be used to evaluate the texture and sensory attributes of the albumem and yolk, fatty acid profile, and flavor of egg yolk in different breeds of chicken [25; 26]. [PERSON] et al. [27] reported that sensory evaluation, E-nose and E-tongue, could be used to evaluate the influence of feed on organoleptic properties of egg, although electronic sensors reduced the analysis time and cost, compared with sensory evaluation analysis [28]. However, the results may vary due to temperature, humidity, and elusive compounds in the sample [29]. Additionally, the response obtained by each sensor only provides relatively quantitative results, and only the \"odor fingerprint\" of the samples can be obtained [30]. Therefore, the determination of accurate flavor substance and detection of volatile compounds and fatty acids components in egg yolk may be an operative way to discriminate the egg yolk flavor of different eggs. Previous research has revealed that volatile compounds, such as heptanaldehyde, 6-methyl-5-heptene-2-one, octanal, and other substances, influence the egg flavor of hatched eggs, and this provided basis for discrimination of eggs from the different breeds of laying hens. [31]. Therefore, use of gas chromatography-mass spectrometry (GC-MS) might be a promising tool for the detection of volatile compounds and fatty acid determination, which may play a role in flavor composition of the egg yolks, since it could separate individual components in the mixture and conduct quantitative analysis by internal standard method [32]. However, GC-MS technology may be time-consuming, laborious, and cumbersome, and the preprocessing design may require considerable analytical skills [33]. To this end, research has been conducted to evaluate organoleptic properties of egg using a combination of sensory evaluation, E-nose, E-tongue, and GC-MS, to ensure the validity of the results. A combination of GC-MS and E-nose could be used to discriminate the fatty acid profiles and volatile compounds from egg yolks of different avian species [34] and breeds of chickens [26]. The combination of gas-chromatography-ion mobilization spectrometry (HS-GC-IMS) have been used in combination with E-nose and E-tongue to characterize the flavor attributes of egg white protein [35]. It has been reported that the sensor response values are strongly correlated with sensory values by human panelists [36]. Egg yolk flavor determination would entail the detection of various components that contribute to the flavor and flavor type, with the aid of artificial sensors and GC-MS, which would validate the results of sensory evaluation.