Comparative analysis of quality characteristics and flavor compounds in caged and cage-free eggs based on untargeted flavoromics
)-2,3-Butanediol, Dimethylthiomethane, (E)-2-Octenal, (E)-2-Decenal, and acetoin were potential indicators for differentiating between caged and cage-free eggs. This study provides important data to support the optimization of egg production systems and quality improvements.
Authors
- Jiamin Shen
- Yingping Xiao (ORCID: https://orcid.org/0000-0001-5143-0885)
- Xuezhen Guo
- Qiuwen Xu
- Yue Zhang
- Hongbo Zeng
- Hua Yang
- Xiaofeng Ji
- Fei Wang
Institutions
- ZheJiang Academy of Agricultural Sciences (CN)
- Hangzhou DAC Biotech (China) (CN)
- Huzhou Academy of Agricultural Sciences (CN)
Publication Details
- Journal
- Food Chemistry X
- Published
- 2026-04-01
- DOI
- https://doi.org/10.1016/j.fochx.2026.103840
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00