###### Abstract  
In this study, the flavor characteristics and physicochemical properties of salted egg yolk (SEY) under different cooking methods (steaming/baking/microwaving) were investigated. The microwave-treated SEY exhibited the highest levels of salt content, cooking loss, lightness, and b* value, as well as the highest content of flavor amino acids. A total of 31, 27, and 29 volatile compounds were detected after steaming, baking, and microwave treatments, respectively, covering 10 chemical families. The partial least squares discriminant analysis confirmed that 21 compounds, including octanol, pyrazine, 2-pentyl-furan, and 1-octen-3-ol, were the key volatile compounds affecting the classification of SEY aroma. The electronic nose revealed a sharp distinction in the overall flavor profile of SEY with varying heat treatments. However, no dramatic differences were observed in terms of fatty acid composition. Microwave treatment was identified as presenting a promising approach for enhancing the aroma profile of SEY. These findings contribute novel insights into flavor evaluation and the development of egg products as ingredients for thermal processing.  
thermal treatment; fatty acid; amino acid; volatile organic compound; sensory profile; electronic nose; electronic tongue +
Footnote †: journal:  
0000-0002-4313-3222-3222-3222-3222-32222-32222-32222-322222-322222-3  
yolk flavoring by a combination of enzymatic hydrolysis and microwave radiation has also been reported in a previous work [8]. In particular, a rapid preparation method was established, which can obtain mature SEY in one day and SEY products with different flavor attributes by comparing varying heat treatment processes such as microwaving, steaming, and baking.  
The aroma of SEY plays a pivotal role in assessing its sensory quality, which significantly impacts consumer acceptance and preference. A total of 25 compounds are identified using headspace solid-phase microextraction gas chromatogram-mass spectrometry (HS-SPME-GC-MS) in ultrasound-assisted SEY, comprising 10 esters, 5 alcohols (phenols), 3 hydrocarbons, 2 aldehydes, 2 amines, and 3 heterocyclic compounds [9]. Additionally, the VOCs of SEY are investigated using positive and negative pressure ultrasonic rapid curing technology, revealing hexanal, ethanol, and toluene as the primary determinants of flavor characteristics [10]. With the pursuit of palatability and convenience in food and the development of egg processing technologies, it is crucial to enhance the sensory attributes of SEYs, such as aroma, flavor, aftertaste, and overall acceptability [11].  
To date, the majority of studies have primarily focused on optimizing the curing method and texture properties of SEY [12; 13; 14]. However, the influence of different heat treatment methods on its flavor remains inadequately explored. The research of key aroma compounds in SEY using a partial least squares-discriminant analysis (PLS-DA) model and variable importance projection (VIP) method could elucidate the main volatiles produced during the heating process and provide a foundation for SEY flavor evaluation. Therefore, the main objective of this study was to assess the impact of varying cooking methods (steaming, baking, and microwave) on the flavor profile of salted egg yolk to determine the enhancement effect of different heat treatments on egg yolk quality.