Fig. 4

Different possible origins of VOCs. 1) Environmental (shell, cuticle, and membranes can capture VOCs from the environment), 2) Chemical (degradation of amino acids, fatty acids, and carotenoids might result in VOCs), and 3) Biochemical (metabolic processes from the embryo and the microbiota can attribute to an egg’s odor profile) (Adapted from [75]). Figure created with BioRender.com