Guo_2026_Food.Res.Int_243_120316

Gaoyou salted duck egg yolks are highly valued for their distinctive and rich flavor. However, there is a paucity of systematic understanding regarding the chemical basis underlying their superior sensory qualities. This study examined one Gaoyou sample (Yangzhou, Jiangsu Province, China) and five commercially available salted duck egg yolk samples produced outside Gaoyou. All samples were heat-treated under conditions simulating typical consumption. Sensory evaluation confirmed that the sensory characteristics of the Gaoyou sample had significantly better sensory properties than the other samples. Headspace Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS) and Gas Chromatography-Mass Spectrometry (GC-MS) analyses identified a total of 14 compounds as key differential flavor compounds in the Gaoyou group. The results of the lipidomics analysis indicated that the Gaoyou group possessed higher levels of free fatty acids and lysophospholipids. Its phospholipase A(2) activity was also significantly higher than that of the other groups, indicating a greater capacity to release flavor precursors. In addition, the incorporation of linoleic acid and arachidonic acid resulted in a partial enhancement of the characteristic aroma of conventional salted duck egg yolks. It is hypothesised that the superior flavor of Gaoyou salted duck egg yolks may result from PLA-mediated lipid hydrolysis, followed by the thermal transformation of the released fatty acids and lysophospholipid. This study provides novel insights into the relationship between lipids and flavor in traditional egg products, thereby establishing a theoretical foundation for evaluating of flavor quality and implementing of targeted processing control.