The formation mechanisms of egg quality and flavor of Taihu goose egg white during low-temperature storage

The source and mechanism of goose egg flavor formation remain unclear. A comprehensive investigation was conducted to elucidate the dynamic metabolic alterations and the mechanisms underlying flavor formation in the albumen of Taihu goose eggs during storage at 4 °C (Days 1, 15, 30, and 60). A total of 761 metabolites from 16 categories were identified by LC-MS/MS-based metabolomic analysis, with amino acids and derivatives being the predominant class. A total of 384 differential metabolites were screened and determined for their dynamic changes under low-temperature storage, with 74.5% of metabolites increasing and 25.5% decreasing over time, highlighting storage as a critical factor shaping the albumen metabolome. Enrichment analysis identified key metabolic pathways, including D-amino acid metabolism, amino acid biosynthesis, phenylalanine metabolism, and aminoacyl-tRNA biosynthesis. This work provides a crucial theoretical foundation for improving storage practices and enhancing the quality and flavor of goose eggs.