SUMMARY— Egg white solids and dried whole eggs were stored at 5, 24 and 43°C and analyzed and evaluated at regular intervals. Changes in aroma and flavor of dry egg products with storage at different temperatures have been recognized for many years. These flavor changes, indicative of egg product quality, could be followed with GLC headspace techniques and correlated with baking performance of the ingredient. Total peak area increased with time and temperature of storage while baking performance decreased. Changes in carbonyl composition as well as free fatty acid composition were also investigated and found to be indicative of baking performance.