Comparative elucidation of characteristic flavor profiles and formation mechanisms of Chinese local pigeon eggs

: This study comprehensively investigated the flavor characteristics of Chinese local pigeon eggs, Taihu (TH) and Shiqi (SQ), using Hy-Line Brown (HL) chicken eggs as a control. Gas chromatography–olfactometry–mass spectrometry (GC–O–MS) identified hexadecanal (fabric- and wax-like) and allyl methyl sulfide (onion- and garlic-like) as key odor-active compounds characteristic of pigeon eggs. Integrated metabolomic and lipidomic analyses revealed significant correlations between these volatiles and their precursors. PE P-18:0_20:4 was identified as a potential lipid precursor, while (-)-1-methylpropyl 1-propenyl disulfide, 5′-S-methyl-5′-thioadenosine, and L-methionine sulfoxide were proposed as water-soluble precursors contributing to allyl methyl sulfide formation. This study provides a systematic validation of conserved flavor markers and formation pathways across different pigeon breeds, thereby strengthening the understanding of pigeon egg flavor characteristics and offering theoretical support for flavor regulation and product development of specialty pigeon eggs.