Food chemistry
Unraveling the flavor formation of White King pigeon eggs: Identification of signature volatile compounds and their lipid- and water-soluble precursors.
Kehan Ma, Yiyu Yin, Pingyang Li, Jia Yang, Liyuan Zhao, Wenjie Tian, Lusong Zhou, Chaohua Tang, Qingyu Zhao, Yanan Yu, Junmin Zhang
Published: 202510.1016/j.foodchem.2025.147643
Abstract
This study presents the first systematic integration of gas chromatography-olfactometry-mass spectrometry (GC-O-MS), lipidomics, and metabolomics to investigate the flavor profile and precursors of White King (WK) pigeon eggs. A total of 30 volatile…
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