Unraveling the Formation Mechanism of Egg’s Unique Flavor via Flavoromics and Lipidomics

Unraveling the Formation Mechanism of Egg’s Unique Flavor via Flavoromics and Lipidomics

Egg products after thermal treatment possess a unique flavor and are favored by consumers. In this study, the key aroma-active compounds of egg yolk products and their formation mechanism during thermal treatment were investigated. The volatile aroma compounds in egg yolks were monitored using an el...

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Bibliographic Details
Main Authors: Zheng Zhou, Shuang Cui, Jing Che, Yuying Zhang, Dayong Zhou, Xuhui Huang, Lei Qin
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
key flavor compounds
volatile compounds
lipidomics
flavor precursor
Online Access:https://www.mdpi.com/2304-8158/13/2/226

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