Characterization of volatile flavour compounds and characteristic flavour precursors in poultry eggs based on multi-omics and machine learning

文献类型： 外文期刊

第一作者： Li, Hongqiang

作者： Li, Hongqiang;Zhao, Xiangmin;Li, Xiaoming;Liang, Jing;Qin, Shizhen;Li, Jinlu;Tang, Defu;Li, Xiaoming;Zhang, Aiwen;Xu, Linna;Li, Fuwei

作者机构：

关键词： Poultry eggs; Lipidomics; Volatile flavour compounds; Flavour precursor; Machine learning

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 489 卷

页码：

收录情况： SCI

摘要： Although egg flavour influences consumer preference and satisfaction, the features governing the flavour profiles have been poorly studied. This study investigated the volatile compounds and lipid profiles of different poultry egg yolks (chicken, duck, goose, quail and pigeon) using E-nose, volatile metabolomics and untargeted lipidomics, while also exploring the relationships between these components. Additionally, machine learning models (gaussian naive bayes, logistic regression, random forest, SVM and XGBoost) were developed to classify poultry egg types and identify biomarkers with high predictive accuracy. Overall, 11 key flavour compounds were identified as significant contributors to the flavour of poultry eggs. Analysis of flavour precursors indicated that the key flavour compounds were primarily originated from unsaturated fatty acids (UFAs) and PE, PC, TAG and ACAr containing UFAs. Furthermore, 9 markers (4 volatile compounds and 5 lipid metabolites) for distinguishing different eggs were obtained by constructing machine learning models.

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