The key mechanism of pulsed electric field in inhibiting the flavor deterioration of whole egg liquid: Targeted regulation of chemical oxidation and microbial succession

This study elucidated mechanisms of pulsed electric field (PEF, 30 kV/cm, 100 Hz) and pasteurization (65 °C, 4 min) in inhibiting flavor deterioration of whole egg liquid. PEF extended shelf life to 36 days versus 20 days for pasteurization, with stable physicochemical property ( P < 0.05). GC-IMS identified 90 compounds. By combined VIP > 1 and ROAV ≥0.1 screening, 2-isopropyl-3-methoxypyrazine, 2-pentylfuran, 2-pentanone, 1-octen-3-one, and (E)-2-nonenal were determined as five key markers. PEF inhibited off-flavor by blocking oxidation and retaining water, with free sulfhydryl loss at 36.53% and bound water at 7.58%, significantly better than pasteurization. 16S rRNA sequencing revealed PEF reduced Pseudomonas from 99.0% to 48.2%, reshaping microbial community toward diversity and balance. Pearson and Mantel tests identified Pseudomonas and Shewanella as key spoilage genera, positively correlated with oxidation and off-flavor compounds ( r > 0.5, P < 0.05). This study provides critical support for preservation of high-quality liquid eggs.