This study employed a multi-omics approach to examine the impact of feed fermentation on the lipid profile and volatile flavor of duck eggs. Sensory evaluation and GC × GC-TOFMS analyses demonstrated that microbial fermentation in feed significantly reduced the off-odor of duck eggs. Among the thirty-nine differential volatile compounds identified, six—namely 3-methylbutanal, 1-octen-3-ol, hexanal, acetophenone, 2-heptanone, and 2-pentylfuran—were likely responsible for the alteration in yolk aroma. Lipidomics and metabolomics identified twenty-five key differential lipids ( p < 0.05, VIP > 1.85) and a modified metabolic pathway associated with linoleic acid (LA), involving four metabolites. Correlation analysis revealed significant associations between LA-containing lipids (e.g., DG (18: 2/18:2)), LA metabolites, and differential volatiles (e.g., 3-methylbutanal) ( p < 0.05). These results provide insights into the mechanisms underlying off-odor reduction and offer a potential strategy for enhancing the flavor profile of duck eggs.
This study investigated the effect of fermented feed on the lipid composition and volatile flavor compounds of pasteurized duck egg yolks using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and lipidomics. Fermented feed significantly reduced off-odor intensity of egg yolks, as confirmed by sensory evaluation, compared to the control group. Ninety-four volatile compounds were identified, with thirty-two showing significant differences between the two groups ( p < 0.05). Key volatile compounds (acetophenone, toluene, and 1-octen-3-ol) were upregulated, while undecanal was downregulated. These four key compounds were closely associated with flavor alterations. Lipidomics enrichment analysis revealed eight significantly altered lipid categories, including elevated levels of polyunsaturated fatty acid-rich lipids, such as triglyceride (18:2/14:3/20:4), phosphatidylethanolamine (18:1e/20:4), and lysophosphatidylcholine (22:4), which were positively correlated with desirable aroma compounds. These findings offer a theoretical foundation for enhancing the flavor quality of pasteurized duck egg products and developing high-quality liquid duck egg products.
危险品化学品经营许可证（带存储）