Tea’s popularity and flavor are influenced by factors like cultivation and processing methods and shaping techniques also have an impact on tea flavor.This study employed targeted metabolomics and chemometrics to inv...Tea’s popularity and flavor are influenced by factors like cultivation and processing methods and shaping techniques also have an impact on tea flavor.This study employed targeted metabolomics and chemometrics to investigate how shaping techniques affect the flavor of milk-flavored white tea(MFWT).The results showed that the tea cake sample with the shortest pressing time(Y90)has the highest amino acid content and milky aroma intensity.There were variations in amino acids,catechins,and soluble sugars among MFWT samples with different shaping techniques.The total contents of amino acids and catechins in tea cake sample(Y90)were significantly lower than those in the loose tea sample(SC)and bundle-like tea sample(SG),while the total sugar content was significantly higher than that in SC(P<0.05).Additionally,the content of volatiles presenting milky aroma(VIP&OAV>1)in Y90 remained lower relative to SC and SG(P<0.05),but the proportion was not different from that in SC and SG,minimally affecting the overall flavor.The short-time pressing method might be suitable for mass production of MFWT.These findings provide insights into improving the tightness of the appearance of MFWT with minimal impact on tea flavor.展开更多
Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality.In the present study,the quality indices,chemical composition an...Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality.In the present study,the quality indices,chemical composition and frying performance of galangal flavored sunflower oil prepared by infusion method(GFSO-I),combination pressing method(GFSO-C)and direct addition method(GFSO-A)were investigated.The results displayed that the preparation time,the levels for the acid value(AV),peroxide value(PV),p-anisidine value(AnV),total oxidation value(TOTOX),and the values for total polar compounds(TPC),thiobarbituric acid(TBA),K232 and K268 of GFSO-C were prominently low(P<0.05),compared with that of GFSO-I and GFSO-A,while the fatty acid composition of them were similar.In the frying of Chinese Maye(tradional Chinese food,fried dough stick)at 180°C for 30 h,the values for TPC,TBA,K232 and K268,polymer,viscosity and b*of GFSO-C were obviously low(P<0.05),while the value for L*was obviously high(P<0.05),compared with that of GFSO-I and GFSO-A.In the sensory evaluation,the flavor,taste,crispness and overall acceptance of Chinese Maye fried by GFSO-C were better than that of Chinese Maye fried by GFSO-I and GFSO-A.Consequently,GFSO-C is more suitable for cooking,and the combination pressing method is optimal for industrial production of GFSO.展开更多
This study was conducted to investigate the recipe and process of instant pickle by multiple steps with dry daylily as a raw material, and an orthogonal test was adopted to obtain the optimal recipe and process. The p...This study was conducted to investigate the recipe and process of instant pickle by multiple steps with dry daylily as a raw material, and an orthogonal test was adopted to obtain the optimal recipe and process. The pickling process of the instant flavored daylily was conducted at an optimal crisp-keeping Ca Cl2 concentration at 0.050%, cooking time of 5 min, pickling time of 6 h and a salt concentration of 4%. The effects of various factors on product taste were in order of salt concentrationcooking timepickling timeCa Cl2 concentration.The obtained product has the characteristics of strong fragrance, crisp delicious taste and unique flavor with stomachic effect.展开更多
Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alternative to traditional smoking. The hazards of the fish products treated by liquid-smoking process ...Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alternative to traditional smoking. The hazards of the fish products treated by liquid-smoking process are discussed in this review. The smoke flavoring is one important ingredient in the smoke-flavored fish. This paper gives the definition of smoke flavorings and the hazard of polycyclic aromatic hydrocarbons （PAHs） residue in the smoke flavorings on the market. It gives also an assessment of chemical hazards such as carcinogenic PAHs, especially Benzo-[α]pyrene, as well as biological hazards such as Listeria monocytogenes, Clostridium botulinum, histamine and parasites in smoke-flavored fish. The limitations in regulations or standards are discussed. Smoke flavored fish have lower content of PAHs as compared with the traditional smoking techniques if the PAHs residue in smoke flavorings is controlled by regulations or standards.展开更多
With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this stu...With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this study aimed to the production of mango beverage and mango flavored beverage fortified with chia seeds;evaluate the chemical properties of chia seeds and study the effect of adding carboxymethyl cellulose, xanthan gum and low acyl gellan gum at the concentrations of 0.05% and 0.1% on the stability of suspension chia seeds in beverage during storage at ambient temperature for six months. Viscosity, color, zeta potential, suspension of seeds and organoleptic properties were evaluated. Results showed that chia seeds were rich in protein, omega-3 fatty acids and dietary fiber. The addition of 0.05% gellan gum led to improved appearance attributes and the highest stability of suspension of chia seeds for six months, and was the sample which scored highest for overall acceptability compared to the other samples of beverages. Results indicated that using chia seeds with the addition of 0.05% low acyl gellan gum led to the production of fortified mango beverage and mango flavored beverage with high stability for six months.展开更多
Soy yogurt has gained significant popularity due to its nutritional health benefits. The objectives of this study were to develop flavored yogurt from soybean milk with reduced soy aftertaste by the addition of 30% （...Soy yogurt has gained significant popularity due to its nutritional health benefits. The objectives of this study were to develop flavored yogurt from soybean milk with reduced soy aftertaste by the addition of 30% （wt/wt） strawberry or orange jam in conjunction with a lactic acid fermentation. Soy milk-based yogurt products were assessed for microbial quality and for acceptability by a panel of Jordanian and Malaysian consumers. Sixty-one individuals, of whom 75.4% （n = 46） were Jordanian and 24.6% （n = 15） were Malaysian, evaluated the plain and flavored soy milk-based yogurt. The overall acceptability of orange and strawberry soy yogurt was rated significantly higher than plain soy yogurt. In general, the orange and strawberry soy yogurt received higher sensory ratings from Malaysian than Jordanian consumers. In addition, formulations with orange jam received higher scores than those flavored with strawberry. Shelf life tests showed that soy yogurt was acceptable for at least 8 d without perceptible spoilage. Therefore, the approach used yielded flavored products with better acceptability and improved sensory attributes, including decreased intensity of off flavor, with suitable shelf life at 4 ℃.展开更多
Statement of the problem: Flavored waters have become increasingly popular in the Trinidadian retail market. There is a paucity of literature on the erosive potential of these products on dental hard tissue. Purpose: ...Statement of the problem: Flavored waters have become increasingly popular in the Trinidadian retail market. There is a paucity of literature on the erosive potential of these products on dental hard tissue. Purpose: This study 1) evaluated the pH and titratable acidity of popular still and sparkling flavored waters in the Trinidadian marketplace and 2) evaluated the effect of time and temperature on pH and titratable acidity. Materials and methods: A calibrated pH meter was used to measure pH at baseline (T0), at one week of storage (T1) and at one month of storage (T2). Titratable acidity was determined using 0.1 M sodium hydroxide until a neutral pH of 7 was attained. Results: All tested flavors of both still and sparkling water demonstrated pH well below the critical pH of 5.5. Reduced temperature and time in storage caused varying degrees of change in both pH and titratable acidity. Generally, the largest changes in titratable acidity occurred for sparkling varieties of water. Conclusion: The still and sparkling flavors of water tested are potentially very erosive to dental hard tissue.展开更多
The goal of this preliminary study was to examine the effect of participants’ sexes on the temporal sequence of dominant sensations elicited by fruit-flavored teas. Twelve healthy young adults were assigned to male (...The goal of this preliminary study was to examine the effect of participants’ sexes on the temporal sequence of dominant sensations elicited by fruit-flavored teas. Twelve healthy young adults were assigned to male (n = 6) and female (n = 6) groups. Both groups were evaluated for four sensations using four fruit-flavored teas with 0.05 M sucrose using the temporal dominance of sensations (TDS) method. Only two sensations, sweetness and fruitiness, were consistently reported in the two groups. The male group first reported fruitiness and then sweetness as the dominant sensation following ingestion of the samples. Conversely, the female group reported these two dominant sensations in the reverse order. Significant dominant durations between the two sensations largely varied among the samples in both groups. These results suggest that there are sex-based differences in the temporal sequence of dominant sensations elicited by fruit-flavored teas as evaluated by the TDS method.展开更多
The goals of this study were to examine, using the temporal dominance of sensations (TDS) method, the effects of 1) the sucrose concentration on the temporal sequence of sweetness perception in four fruit-flavored (le...The goals of this study were to examine, using the temporal dominance of sensations (TDS) method, the effects of 1) the sucrose concentration on the temporal sequence of sweetness perception in four fruit-flavored (lemon, peach, strawberry, and vanilla) teas with 0.05, 0.15, and 0.25 M sucrose;and 2) participants’ sex on this temporal sequence. Twenty-four healthy young adults were assigned to female (n = 12) and male (n = 12) groups. Both groups evaluated five sensory attributes in 12 samples (four fruit-flavored teas, each with three sucrose concentrations). As in our preceding study [1], two sensations, sweetness and fruitiness, were dominant after ingesting the 12 teas in both groups, but the temporal sequence of sweetness perception differed between the two groups. On average, the male group reported the first appearance of sweetness earlier in the samples with 0.05 M sucrose compared with the female group, with the samples containing 0.15 and 0.25 M sucrose. The average durations of the sweetness sensation were different between the male and female groups as well as among the sucrose concentrations and the four flavors tested.展开更多
Consumers are becoming increasingly health conscious, and food product choices have expanded. Flavored milk increases milk consumption in children and providing adequate calcium intake as well as associated nutrients....Consumers are becoming increasingly health conscious, and food product choices have expanded. Flavored milk increases milk consumption in children and providing adequate calcium intake as well as associated nutrients. About 40% of the sugar in flavored milk is naturally occurring lactose beverages. The goal of this study was to test the truthfulness of the labeling concerning protein, fat and sugar content of the flavored milk. Moreover, the compliance with the Gulf standard was tested. Ten different brands of flavored milk were used in this study. As per labeled on the package, this study found that： one company did not mention clearly that their products are nonfat milk. We also found that there were variations in the percentage of fat between the ten types of flavored milk. For calcium content, all companies indicated clearly the calcium content except company eight. Concerning laboratory analysis, one company considered as mislabeled since they stated on the package that the percentage of fat 1.1-1.2 and the lab analysis showed it contained 3.1%. All companies were truthful about protein content. Moreover, for calcium, all companies have low calcium content than what has stated on the package except one company.展开更多
Abstract:We study the four-body decays of neutral flavored mesons,including■,and■.These processes,which could be induced by a hypothetical doubly-charged scalar particle,do not conserve the lepton number.Assuming,as...Abstract:We study the four-body decays of neutral flavored mesons,including■,and■.These processes,which could be induced by a hypothetical doubly-charged scalar particle,do not conserve the lepton number.Assuming,as an example,that the mass of the doubly-charged particle is 1000 Ge V,and using the upper bounds of the couplings,we calculate the branching ratios of different channels.For■,and■,it is of the order of 10^(-30),10^(-32)–10^(-29),and 10^(-33)–10^(-28),respectively.Based on the experimental results for the■channels,we also find the upper limit for the quantity■.展开更多
Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidat...Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidate the effects of starters(Lactiplantibacillus plantarum(LP)and Staphylococcus simulans(SS)individually or in combination(LS))on the flavor metabolite profiles of fermented sausages via metabolomics and genomics.L.plantarum markedly modified the composition of bacterial communities and made Lactobacillus spp.dominant in sausages(98.29%and 85.03%in LP and LS groups,respectively).Additionally,inoculation with a single starter,L.plantarum,and a mixed starter yielded similar non-volatile flavor metabolites,which were mainly characterized at the amino acid and peptide levels(relative intensities of 349.65 and 348.62 for the LP and LS groups,respectively).Meanwhile,the mixed starter group had the most volatile flavor metabolites(relative intensity of 34728.67),some of which were contributed by L.plantarum,such as ethyl acetate(relative intensities of 583.33 and 588.33 for the LP and LS groups,respectively)and benzaldehyde(relative intensities of 786.67 and 909.00 for the LP and LS groups,respectively),and several of which were generated by S.simulans,such as ethyl propionate(relative intensities of 214.67 and 136.67 for the SS and LS groups,respectively)and benzyl alcohol(relative intensities of 720.00 and 656.00 for the SS and LS groups,respectively).Furthermore,L.plantarum was found to possess more genes encoding peptidases(48)and carbohydrate-active enzymes(124),while S.simulans had more genes related to lipid hydrolysis(12).In conclusion,differences in the properties and combinations of indigenous strains play a crucial role in the generation of flavor metabolites in sausages.展开更多
Atopic dermatitis(AD),which is associated with inflammatory response and skin damage,is increasing worldwide in recent years.Interest is increasing in the protective effects of natural and fermented products on the pr...Atopic dermatitis(AD),which is associated with inflammatory response and skin damage,is increasing worldwide in recent years.Interest is increasing in the protective effects of natural and fermented products on the prevention and treatment of AD.This study aimed to investigate the ameliorative effects of a new rice milk product fermented with Saccharomyces cerevisiae on AD mice.Fermented rice milk could effectively attenuated the symptoms of AD mice,such as skin lesions,scaliness and lichenification.Furthermore,fermented rice milk decreased the levels of inflammatory cytokines interleukin(IL)-4,IL-6 and tumor necrosis factor(TNF)-αin 2,4-dinitrochlorobenzene(DNCB)induced mice.It was also observed that fermented rice milk treatment downregulated the levels of p-IKBα,p-NF-κB,p-ERK,p-JNK and p-p38 proteins expression in skin of AD mice,which showed the anti-inflammatory function of fermented rice milk,mainly via the NF-κB and MAPK signaling pathways.In addition,S.cerevisiae fermentation reduced original flavor of rice milk,and increased the acid and alcohol compounds.Overall,the findings indicated that S.cerevisiae fermentation improved the flavor characteristics of rice milk,and fermented rice milk exhibited protective effects against DNCB-induced atopic dermatitis by downregulating NF-κB and MAPK signaling pathways and protecting the skin barrier.展开更多
The spontaneous conversion of muonium to antimuonium is an interesting charged lepton flavor violation phenomenon that offers a sensitive probe for potential new physics and serves as a tool to constrain the parameter...The spontaneous conversion of muonium to antimuonium is an interesting charged lepton flavor violation phenomenon that offers a sensitive probe for potential new physics and serves as a tool to constrain the parameter space beyond the Standard Model.The Muonium-to-Antimuonium Conversion Experiment(MACE)was designed to utilize a high-intensity muon beam,a Michel electron magnetic spectrometer,a positron transport system,and a positron detection system to either discover or constrain this rare process with a conversion probability of O(10^(-13)).This article presents an overview of the theoretical framework and a detailed description of the experimental design for muonium-to-antimuonium conversion.展开更多
Microorganisms are crucial for the breakdown of proteins and lipids in dry-fermented sausages and are intimately associated with the flavor profile of sausages.In this study,we used a mixed starter culture to ferment ...Microorganisms are crucial for the breakdown of proteins and lipids in dry-fermented sausages and are intimately associated with the flavor profile of sausages.In this study,we used a mixed starter culture to ferment sausages and investigated the flavor turnover.During the fermentation of salami,the data from free amino acids(FAAs),free fatty acids(FFAs)and volatile flavor substances were used to assess the quality of salami.At the end of fermentation,the total FAAs increased from 1171.32 to 4582.48 mg/kg in the control group and 5053.25 mg/kg in the experimental group.Additionally,following inoculation with the mixed starter culture,the levels of glutamic acid,lysine,methionine,valine and leucine were significantly higher(P<0.05)than those in the control group.Oleic acid(C_(18:1))and chondritic acid(C_(16:0))were the two most abundant FFAs in both salami samples with 45.86%and 26.07%on the 23^(th)day in mixed culture inoculated salami.The mixed starter inoculated group had significantly lower saturated fatty acids and higher percentage levels of monounsaturated fatty acids than the control group(P<0.05).In the volatile flavor substance analysis,a total of 61 volatile compounds were found.Ester compounds were progressively enriched with drying time,significantly increasing the flavor substances,like ethyl diphosgene,1-octen-3-ol,and 2,3-butanediol at P<0.05.The correlation analysis between the core flora and volatile flavor compounds during fermentation and maturation of salami indicates Lactobacillus sakei and Lactobacillus rhamnosus were significantly higher and positively correlated with the major volatile organic compounds,which are the key core microorganisms affecting the flavor quality of fermented sausages.展开更多
To improve insufficient taste and imbalanced aroma of enzyme-modified cheese(EMC),pre-enzymolysis fol-lowed by lactic acid bacteria(LAB)fermentation was employed in this study.The strategy generated taste compounds by...To improve insufficient taste and imbalanced aroma of enzyme-modified cheese(EMC),pre-enzymolysis fol-lowed by lactic acid bacteria(LAB)fermentation was employed in this study.The strategy generated taste compounds by fermentation and released crucial flavor precursors by pre-enzymolysis.Flavor precursors and flavor compounds from each step were measured.Results showed that 45-50 and 15-17 times higher free amino acid(FAA)and free fatty acid(FFA)flavor precursors than the control were respectively achieved based on acceptable bitterness and soapiness during pre-enzymolysis.Pre-proteolysis accelerated fermentation and increased lactic acid,floral and almond aromatic ring compounds from phenylalanine(2.0-15.7 times),and rancid branched acids from leucine(3.2-4.4 times)during fermentation.Pre-lipolysis released massive methyl ketones and fatty acids,but flavor imbalanced,which was improved by promoting short-chain fatty acid pro-duction during fermentation.These results provided practical references for producing EMC with authentic Cheddar flavor and new avenues for flavor improvement of EMC.展开更多
This article delves into the research conducted by Liu DW et al on the integration of mindfulness-based stress reduction training(MSRT)and flavored Jinshui Liujun decoction(FJLD)with conventional chemotherapy(CC)in th...This article delves into the research conducted by Liu DW et al on the integration of mindfulness-based stress reduction training(MSRT)and flavored Jinshui Liujun decoction(FJLD)with conventional chemotherapy(CC)in the treatment of non-small cell lung cancer.The study investigates the impact of this combined approach on immune function and emotional well-being of non-small cell lung cancer patients.Patients were divided into a control group(CG)receiving CC alone and a treatment group(TG)receiving MSRT+FJLD alongside CC.The primary outcomes were progression-free survival and overall survival,with secondary outcomes including Karnofsky performance status scores,clinical efficacy,immune function markers,and emotional state assessments.The findings underscore significant improvements in median progression-free survival(20.50 months in TG vs 13.10 months in CG,P<0.05),Karnofsky performance status scores(60 in TG vs 50 in CG,P<0.05),and immune cell ratios,along with reductions in negative emotions(self-rating anxiety scale and self-rating depression scale scores significantly lower in TG,P<0.05)among patients receiving MSRT+FJLD in conjunction with CC.This article highlights the potential of combining traditional Chinese medicine and modern psychological interventions to enhance the efficacy of conventional cancer treatments and improve patient outcomes.展开更多
Melon fruit flavor is a key quality characteristic that influences consumer preference.Grafting is an effective technique to enhance fruit quality but yields divergent outcomes in terms of fruit flavor.To address this...Melon fruit flavor is a key quality characteristic that influences consumer preference.Grafting is an effective technique to enhance fruit quality but yields divergent outcomes in terms of fruit flavor.To address this problem,we analyzed parallel changes in flavor-related metabolite accumulation and gene expression in two pumpkin rootstock grafted melons during four fruit developmental stages.We identified 26061 expressed genes and 840 metabolites from 21 different compound classes,including carbohydrates,amino acids,and lipids.We also detected 50 aroma volatile compounds in the grafted melons.Results showed that genes and metabolites associated with metabolic pathways(carbohydrate,amino acid,lipid,and phenylpropanoid)play a key role in flavor formation.Compared with‘Sizhuang 12’,‘Tianzhen 1’rootstock improved melon fruit flavor by upregulating sugar-related genes(HK,MPI,MIOX,and STP)and inducing metabolite accumulation(d-ribose-5-phosphate,d-galactose,and trehalose 6-phosphate),whereas decreasing bitterness-related amino acids(l-arginine,l-asparagine,and l-tyrosine)and associated genes(thrC,ACS,and GLUL)expression at ripening stage.Furthermore,‘Tianzhen 1’exhibited higher expression levels of enzyme-coding genes(4CL,CSE,and COMT)responsible for aroma volatile synthesis than‘Sizhuang 12’rootstock.Taken together,our results decipher the basis of the molecular mechanism underlying fruit flavor in grafted melons and provide valuable information for the melons genetic improvement.展开更多
Tomato is an important economic crop all over the world.Volatile flavors in tomato fruit are key factors influencing consumer liking and commercial quality.However,the regulatory mechanism controlling the volatile fla...Tomato is an important economic crop all over the world.Volatile flavors in tomato fruit are key factors influencing consumer liking and commercial quality.However,the regulatory mechanism controlling the volatile flavors of tomatoes is still not clear.Here,we integrated the metabolome and transcriptome of the volatile flavors in tomato fruit to explore the regulatory mechanism of volatile flavor formation,using wild and cultivated tomatoes with significant differences in flavors.A total of 35 volatile flavor compounds were identified,based on the solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).The content of the volatiles,affecting fruit flavor,significantly increased in the transition from breaker to red ripe fruit stage.Moreover,the total content of the volatiles in wild tomatoes was much higher than that in the cultivated tomatoes.The content variations of all volatile flavors were clustered into 10 groups by hierarchical cluster and Pearson coefficient correlation(PCC)analysis.The fruit transcriptome was also patterned into 10 groups,with significant variations both from the mature green to breaker fruit stage and from the breaker to red ripe fruit stage.Combining the metabolome and the transcriptome of the same developmental stage of fruits by co-expression analysis,we found that the expression level of 1182 genes was highly correlated with the content of volatile flavor compounds,thereby constructing two regulatory pathways of important volatile flavors.One pathway is tetrahydrothiazolidine N-hydroxylase(SlTNH1)-dependent,which is regulated by two transcription factors(TFs)from the bHLH and AP2/ERF families,controlling the synthesis of 2-isobutylthiazole in amino acid metabolism.The other is lipoxygenase(Sl LOX)-dependent,which is regulated by one TF from the HD-Zip family,controlling the synthesis of hexanal and(Z)-2-heptenal in fatty acid metabolism.Dual-luciferase assay confirmed the binding of b HLH and AP2/ERF to their structural genes.The findings of this study provide new insights into volatile flavor formation in tomato fruit,which can be useful for tomato flavor improvement.展开更多
Edible oils derived from aquatic products are rich in lipids beneficial to human health.However,the volatile flavor characteristics of flesh oil and liver oil from Doederleinia berycoides remain unclear.In this study,...Edible oils derived from aquatic products are rich in lipids beneficial to human health.However,the volatile flavor characteristics of flesh oil and liver oil from Doederleinia berycoides remain unclear.In this study,flesh oil and liver oil were extracted from Doederleinia berycoides,revealing different fatty acid compositions and contents.Lipidomics analysis identified a total of 124 differential lipids between the flesh oil and liver oil,including 42 glycerophospholipids(GPs),33 glycerolipids(GLs),23 free fatty acids(FAs),13 sphingolipids(SPs),10 sterols(STs),and 3 prenol lipids(PRs).Analysis using HS-GC-IMS identified 12 key volatile compounds that significantly contributed to the distinct volatile flavors of the flesh and liver oils.The volatile flavors originated from these volatile compounds,which had different Relative Odor Activity Values(ROAVs).Further results from HSSPME-GC-MS showed that the volatile flavors of the flesh oil and liver oil were respectively attributed to 64 and 35 volatile compounds,each with unique key volatile compounds exhibiting different ROAVs.There were significant positive or negative correlations between 18 key differential lipids and 24 volatile compounds in both flesh oil and liver oil.Therefore,the complex lipid profiles are responsible for the unique volatile flavors of flesh oil and liver oil,and the differential lipids play a central role in their volatile flavor formation.These findings provide a foundation for understanding the volatile flavor differences in fish oils and hold promise for further exploration of the molecular mechanisms underlying oil volatile flavors.展开更多
基金support from the National Key Research and Development Program of China(2022YFD2101101)the Modern Agricultural(Tea)Industry Technology System of Fujian Province,China([2021]No.90)+2 种基金the Guiding Project of Science and Technology Department in Fujian Province,China(2022N0031)the Special Fund Program for Science and Technology Innovation of Fujian Agriculture and Forestry University,China(KFB23203)the Special Fund for Science and Technology Innovation of Fujian Zhang Tianfu Tea Development Foundation,China(FJZTF01)。
文摘Tea’s popularity and flavor are influenced by factors like cultivation and processing methods and shaping techniques also have an impact on tea flavor.This study employed targeted metabolomics and chemometrics to investigate how shaping techniques affect the flavor of milk-flavored white tea(MFWT).The results showed that the tea cake sample with the shortest pressing time(Y90)has the highest amino acid content and milky aroma intensity.There were variations in amino acids,catechins,and soluble sugars among MFWT samples with different shaping techniques.The total contents of amino acids and catechins in tea cake sample(Y90)were significantly lower than those in the loose tea sample(SC)and bundle-like tea sample(SG),while the total sugar content was significantly higher than that in SC(P<0.05).Additionally,the content of volatiles presenting milky aroma(VIP&OAV>1)in Y90 remained lower relative to SC and SG(P<0.05),but the proportion was not different from that in SC and SG,minimally affecting the overall flavor.The short-time pressing method might be suitable for mass production of MFWT.These findings provide insights into improving the tightness of the appearance of MFWT with minimal impact on tea flavor.
基金the China Agriculture Research System of MOF and MARA.
文摘Flavored vegetable oils have attracted more and more attentions from consumers and researchers due to their high oxidative stability and sensory quality.In the present study,the quality indices,chemical composition and frying performance of galangal flavored sunflower oil prepared by infusion method(GFSO-I),combination pressing method(GFSO-C)and direct addition method(GFSO-A)were investigated.The results displayed that the preparation time,the levels for the acid value(AV),peroxide value(PV),p-anisidine value(AnV),total oxidation value(TOTOX),and the values for total polar compounds(TPC),thiobarbituric acid(TBA),K232 and K268 of GFSO-C were prominently low(P<0.05),compared with that of GFSO-I and GFSO-A,while the fatty acid composition of them were similar.In the frying of Chinese Maye(tradional Chinese food,fried dough stick)at 180°C for 30 h,the values for TPC,TBA,K232 and K268,polymer,viscosity and b*of GFSO-C were obviously low(P<0.05),while the value for L*was obviously high(P<0.05),compared with that of GFSO-I and GFSO-A.In the sensory evaluation,the flavor,taste,crispness and overall acceptance of Chinese Maye fried by GFSO-C were better than that of Chinese Maye fried by GFSO-I and GFSO-A.Consequently,GFSO-C is more suitable for cooking,and the combination pressing method is optimal for industrial production of GFSO.
基金Supported by the Fund for Independent Innovation of Agricultural Sciences in Jiangsu Province(CX(12)3080)~~
文摘This study was conducted to investigate the recipe and process of instant pickle by multiple steps with dry daylily as a raw material, and an orthogonal test was adopted to obtain the optimal recipe and process. The pickling process of the instant flavored daylily was conducted at an optimal crisp-keeping Ca Cl2 concentration at 0.050%, cooking time of 5 min, pickling time of 6 h and a salt concentration of 4%. The effects of various factors on product taste were in order of salt concentrationcooking timepickling timeCa Cl2 concentration.The obtained product has the characteristics of strong fragrance, crisp delicious taste and unique flavor with stomachic effect.
文摘Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alternative to traditional smoking. The hazards of the fish products treated by liquid-smoking process are discussed in this review. The smoke flavoring is one important ingredient in the smoke-flavored fish. This paper gives the definition of smoke flavorings and the hazard of polycyclic aromatic hydrocarbons （PAHs） residue in the smoke flavorings on the market. It gives also an assessment of chemical hazards such as carcinogenic PAHs, especially Benzo-[α]pyrene, as well as biological hazards such as Listeria monocytogenes, Clostridium botulinum, histamine and parasites in smoke-flavored fish. The limitations in regulations or standards are discussed. Smoke flavored fish have lower content of PAHs as compared with the traditional smoking techniques if the PAHs residue in smoke flavorings is controlled by regulations or standards.
文摘With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this study aimed to the production of mango beverage and mango flavored beverage fortified with chia seeds;evaluate the chemical properties of chia seeds and study the effect of adding carboxymethyl cellulose, xanthan gum and low acyl gellan gum at the concentrations of 0.05% and 0.1% on the stability of suspension chia seeds in beverage during storage at ambient temperature for six months. Viscosity, color, zeta potential, suspension of seeds and organoleptic properties were evaluated. Results showed that chia seeds were rich in protein, omega-3 fatty acids and dietary fiber. The addition of 0.05% gellan gum led to improved appearance attributes and the highest stability of suspension of chia seeds for six months, and was the sample which scored highest for overall acceptability compared to the other samples of beverages. Results indicated that using chia seeds with the addition of 0.05% low acyl gellan gum led to the production of fortified mango beverage and mango flavored beverage with high stability for six months.
文摘Soy yogurt has gained significant popularity due to its nutritional health benefits. The objectives of this study were to develop flavored yogurt from soybean milk with reduced soy aftertaste by the addition of 30% （wt/wt） strawberry or orange jam in conjunction with a lactic acid fermentation. Soy milk-based yogurt products were assessed for microbial quality and for acceptability by a panel of Jordanian and Malaysian consumers. Sixty-one individuals, of whom 75.4% （n = 46） were Jordanian and 24.6% （n = 15） were Malaysian, evaluated the plain and flavored soy milk-based yogurt. The overall acceptability of orange and strawberry soy yogurt was rated significantly higher than plain soy yogurt. In general, the orange and strawberry soy yogurt received higher sensory ratings from Malaysian than Jordanian consumers. In addition, formulations with orange jam received higher scores than those flavored with strawberry. Shelf life tests showed that soy yogurt was acceptable for at least 8 d without perceptible spoilage. Therefore, the approach used yielded flavored products with better acceptability and improved sensory attributes, including decreased intensity of off flavor, with suitable shelf life at 4 ℃.
文摘Statement of the problem: Flavored waters have become increasingly popular in the Trinidadian retail market. There is a paucity of literature on the erosive potential of these products on dental hard tissue. Purpose: This study 1) evaluated the pH and titratable acidity of popular still and sparkling flavored waters in the Trinidadian marketplace and 2) evaluated the effect of time and temperature on pH and titratable acidity. Materials and methods: A calibrated pH meter was used to measure pH at baseline (T0), at one week of storage (T1) and at one month of storage (T2). Titratable acidity was determined using 0.1 M sodium hydroxide until a neutral pH of 7 was attained. Results: All tested flavors of both still and sparkling water demonstrated pH well below the critical pH of 5.5. Reduced temperature and time in storage caused varying degrees of change in both pH and titratable acidity. Generally, the largest changes in titratable acidity occurred for sparkling varieties of water. Conclusion: The still and sparkling flavors of water tested are potentially very erosive to dental hard tissue.
文摘The goal of this preliminary study was to examine the effect of participants’ sexes on the temporal sequence of dominant sensations elicited by fruit-flavored teas. Twelve healthy young adults were assigned to male (n = 6) and female (n = 6) groups. Both groups were evaluated for four sensations using four fruit-flavored teas with 0.05 M sucrose using the temporal dominance of sensations (TDS) method. Only two sensations, sweetness and fruitiness, were consistently reported in the two groups. The male group first reported fruitiness and then sweetness as the dominant sensation following ingestion of the samples. Conversely, the female group reported these two dominant sensations in the reverse order. Significant dominant durations between the two sensations largely varied among the samples in both groups. These results suggest that there are sex-based differences in the temporal sequence of dominant sensations elicited by fruit-flavored teas as evaluated by the TDS method.
文摘The goals of this study were to examine, using the temporal dominance of sensations (TDS) method, the effects of 1) the sucrose concentration on the temporal sequence of sweetness perception in four fruit-flavored (lemon, peach, strawberry, and vanilla) teas with 0.05, 0.15, and 0.25 M sucrose;and 2) participants’ sex on this temporal sequence. Twenty-four healthy young adults were assigned to female (n = 12) and male (n = 12) groups. Both groups evaluated five sensory attributes in 12 samples (four fruit-flavored teas, each with three sucrose concentrations). As in our preceding study [1], two sensations, sweetness and fruitiness, were dominant after ingesting the 12 teas in both groups, but the temporal sequence of sweetness perception differed between the two groups. On average, the male group reported the first appearance of sweetness earlier in the samples with 0.05 M sucrose compared with the female group, with the samples containing 0.15 and 0.25 M sucrose. The average durations of the sweetness sensation were different between the male and female groups as well as among the sucrose concentrations and the four flavors tested.
文摘Consumers are becoming increasingly health conscious, and food product choices have expanded. Flavored milk increases milk consumption in children and providing adequate calcium intake as well as associated nutrients. About 40% of the sugar in flavored milk is naturally occurring lactose beverages. The goal of this study was to test the truthfulness of the labeling concerning protein, fat and sugar content of the flavored milk. Moreover, the compliance with the Gulf standard was tested. Ten different brands of flavored milk were used in this study. As per labeled on the package, this study found that： one company did not mention clearly that their products are nonfat milk. We also found that there were variations in the percentage of fat between the ten types of flavored milk. For calcium content, all companies indicated clearly the calcium content except company eight. Concerning laboratory analysis, one company considered as mislabeled since they stated on the package that the percentage of fat 1.1-1.2 and the lab analysis showed it contained 3.1%. All companies were truthful about protein content. Moreover, for calcium, all companies have low calcium content than what has stated on the package except one company.
基金Supported by National Natural Science Foundation of China(11405037,11575048,11505039)
文摘Abstract:We study the four-body decays of neutral flavored mesons,including■,and■.These processes,which could be induced by a hypothetical doubly-charged scalar particle,do not conserve the lepton number.Assuming,as an example,that the mass of the doubly-charged particle is 1000 Ge V,and using the upper bounds of the couplings,we calculate the branching ratios of different channels.For■,and■,it is of the order of 10^(-30),10^(-32)–10^(-29),and 10^(-33)–10^(-28),respectively.Based on the experimental results for the■channels,we also find the upper limit for the quantity■.
基金supported by the Priority Academic Program Development of Jiangsu Higher Education Institution(PAPD).
文摘Inoculation of starter culture is a viable method to improve the quality of fermented foods,but its effect on the flavor metabolite profiles and the underlying mechanisms are still unclear.This study aimed to elucidate the effects of starters(Lactiplantibacillus plantarum(LP)and Staphylococcus simulans(SS)individually or in combination(LS))on the flavor metabolite profiles of fermented sausages via metabolomics and genomics.L.plantarum markedly modified the composition of bacterial communities and made Lactobacillus spp.dominant in sausages(98.29%and 85.03%in LP and LS groups,respectively).Additionally,inoculation with a single starter,L.plantarum,and a mixed starter yielded similar non-volatile flavor metabolites,which were mainly characterized at the amino acid and peptide levels(relative intensities of 349.65 and 348.62 for the LP and LS groups,respectively).Meanwhile,the mixed starter group had the most volatile flavor metabolites(relative intensity of 34728.67),some of which were contributed by L.plantarum,such as ethyl acetate(relative intensities of 583.33 and 588.33 for the LP and LS groups,respectively)and benzaldehyde(relative intensities of 786.67 and 909.00 for the LP and LS groups,respectively),and several of which were generated by S.simulans,such as ethyl propionate(relative intensities of 214.67 and 136.67 for the SS and LS groups,respectively)and benzyl alcohol(relative intensities of 720.00 and 656.00 for the SS and LS groups,respectively).Furthermore,L.plantarum was found to possess more genes encoding peptidases(48)and carbohydrate-active enzymes(124),while S.simulans had more genes related to lipid hydrolysis(12).In conclusion,differences in the properties and combinations of indigenous strains play a crucial role in the generation of flavor metabolites in sausages.
基金financial support received from the Shanghai Oriental Talent Youth Project(T2023218)the National Science Fund for Distinguished Young Scholars of China(32025029)+2 种基金the Young Elite Scientist Sponsorship Program of China Association for Science and Technology(YESS20220128)the Shanghai Research Center for Food Microbiology Engineering(19DZ2281100)the National Natural Science Foundation of China(Key Program)(U23A20261).
文摘Atopic dermatitis(AD),which is associated with inflammatory response and skin damage,is increasing worldwide in recent years.Interest is increasing in the protective effects of natural and fermented products on the prevention and treatment of AD.This study aimed to investigate the ameliorative effects of a new rice milk product fermented with Saccharomyces cerevisiae on AD mice.Fermented rice milk could effectively attenuated the symptoms of AD mice,such as skin lesions,scaliness and lichenification.Furthermore,fermented rice milk decreased the levels of inflammatory cytokines interleukin(IL)-4,IL-6 and tumor necrosis factor(TNF)-αin 2,4-dinitrochlorobenzene(DNCB)induced mice.It was also observed that fermented rice milk treatment downregulated the levels of p-IKBα,p-NF-κB,p-ERK,p-JNK and p-p38 proteins expression in skin of AD mice,which showed the anti-inflammatory function of fermented rice milk,mainly via the NF-κB and MAPK signaling pathways.In addition,S.cerevisiae fermentation reduced original flavor of rice milk,and increased the acid and alcohol compounds.Overall,the findings indicated that S.cerevisiae fermentation improved the flavor characteristics of rice milk,and fermented rice milk exhibited protective effects against DNCB-induced atopic dermatitis by downregulating NF-κB and MAPK signaling pathways and protecting the skin barrier.
基金supported by National Natural Science Foundation of China(Nos.12075326,11535014,11975017,12475191,11905092,12105132 and 12175039)Guangdong Basic and Applied Basic Research Foundation(No.2025A1515010669)+7 种基金Natural Science Foundation of Guangzhou(No.2024A04J6243)Fundamental Research Funds for the Central Universities(23xkjc017)in Sun Yat-sen UniversityBasic Research Conditions and Major Scientific Instrument and Equipment Research and Development Projects of the Ministry of Science and Technology(No.2022YFF0705602)the State Key Laboratory of Particle Detection and Electronics(SKLPDE-ZZ-202412)Natural Science Foundation of Shandong Province(No.2023HWYQ-010)the“Fundamental Research Funds for the Central Universities”at Southeast Universitythe National Development and Reform Commission of China(Large Research Infrastructures of 12th Five-Year Plan:China initiative Accelerator Driven System)(No.2017-000052-75-01-000590)Innovation Training Program for bachelor students in Sun Yat-sen University。
文摘The spontaneous conversion of muonium to antimuonium is an interesting charged lepton flavor violation phenomenon that offers a sensitive probe for potential new physics and serves as a tool to constrain the parameter space beyond the Standard Model.The Muonium-to-Antimuonium Conversion Experiment(MACE)was designed to utilize a high-intensity muon beam,a Michel electron magnetic spectrometer,a positron transport system,and a positron detection system to either discover or constrain this rare process with a conversion probability of O(10^(-13)).This article presents an overview of the theoretical framework and a detailed description of the experimental design for muonium-to-antimuonium conversion.
基金supported by the National Key Research and Development Program of China(2023YFD2100104)Henan Provincial Major Science and Technology Special Fund(231100110400).
文摘Microorganisms are crucial for the breakdown of proteins and lipids in dry-fermented sausages and are intimately associated with the flavor profile of sausages.In this study,we used a mixed starter culture to ferment sausages and investigated the flavor turnover.During the fermentation of salami,the data from free amino acids(FAAs),free fatty acids(FFAs)and volatile flavor substances were used to assess the quality of salami.At the end of fermentation,the total FAAs increased from 1171.32 to 4582.48 mg/kg in the control group and 5053.25 mg/kg in the experimental group.Additionally,following inoculation with the mixed starter culture,the levels of glutamic acid,lysine,methionine,valine and leucine were significantly higher(P<0.05)than those in the control group.Oleic acid(C_(18:1))and chondritic acid(C_(16:0))were the two most abundant FFAs in both salami samples with 45.86%and 26.07%on the 23^(th)day in mixed culture inoculated salami.The mixed starter inoculated group had significantly lower saturated fatty acids and higher percentage levels of monounsaturated fatty acids than the control group(P<0.05).In the volatile flavor substance analysis,a total of 61 volatile compounds were found.Ester compounds were progressively enriched with drying time,significantly increasing the flavor substances,like ethyl diphosgene,1-octen-3-ol,and 2,3-butanediol at P<0.05.The correlation analysis between the core flora and volatile flavor compounds during fermentation and maturation of salami indicates Lactobacillus sakei and Lactobacillus rhamnosus were significantly higher and positively correlated with the major volatile organic compounds,which are the key core microorganisms affecting the flavor quality of fermented sausages.
基金supported by National Natural Science Foundation of China(32001628)Natural Science Foundation of Jiangsu Province(BK20200596,BK20210460)+2 种基金Research project of Zhejiang Lab(2020MC0AD01)supported by national first-class discipline program of Food Science and Technology(JUFSTR20180204)the program of“Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province”,China.
文摘To improve insufficient taste and imbalanced aroma of enzyme-modified cheese(EMC),pre-enzymolysis fol-lowed by lactic acid bacteria(LAB)fermentation was employed in this study.The strategy generated taste compounds by fermentation and released crucial flavor precursors by pre-enzymolysis.Flavor precursors and flavor compounds from each step were measured.Results showed that 45-50 and 15-17 times higher free amino acid(FAA)and free fatty acid(FFA)flavor precursors than the control were respectively achieved based on acceptable bitterness and soapiness during pre-enzymolysis.Pre-proteolysis accelerated fermentation and increased lactic acid,floral and almond aromatic ring compounds from phenylalanine(2.0-15.7 times),and rancid branched acids from leucine(3.2-4.4 times)during fermentation.Pre-lipolysis released massive methyl ketones and fatty acids,but flavor imbalanced,which was improved by promoting short-chain fatty acid pro-duction during fermentation.These results provided practical references for producing EMC with authentic Cheddar flavor and new avenues for flavor improvement of EMC.
基金Supported by the Basic Science Research Program through the National Research Foundation of Korea funded by the Ministry of Education,No.RS-2023-00237287。
文摘This article delves into the research conducted by Liu DW et al on the integration of mindfulness-based stress reduction training(MSRT)and flavored Jinshui Liujun decoction(FJLD)with conventional chemotherapy(CC)in the treatment of non-small cell lung cancer.The study investigates the impact of this combined approach on immune function and emotional well-being of non-small cell lung cancer patients.Patients were divided into a control group(CG)receiving CC alone and a treatment group(TG)receiving MSRT+FJLD alongside CC.The primary outcomes were progression-free survival and overall survival,with secondary outcomes including Karnofsky performance status scores,clinical efficacy,immune function markers,and emotional state assessments.The findings underscore significant improvements in median progression-free survival(20.50 months in TG vs 13.10 months in CG,P<0.05),Karnofsky performance status scores(60 in TG vs 50 in CG,P<0.05),and immune cell ratios,along with reductions in negative emotions(self-rating anxiety scale and self-rating depression scale scores significantly lower in TG,P<0.05)among patients receiving MSRT+FJLD in conjunction with CC.This article highlights the potential of combining traditional Chinese medicine and modern psychological interventions to enhance the efficacy of conventional cancer treatments and improve patient outcomes.
基金supported by the National Natural Science Foundation of China(31972435)to Jintao Cheng,and Agriculture Research System of MOF and MORA(CARS-25)Natural Science Foundation of Hubei Province(2019CFA017)Ningbo Scientific and Technological Project(2021Z006)to Zhilong Bie.
文摘Melon fruit flavor is a key quality characteristic that influences consumer preference.Grafting is an effective technique to enhance fruit quality but yields divergent outcomes in terms of fruit flavor.To address this problem,we analyzed parallel changes in flavor-related metabolite accumulation and gene expression in two pumpkin rootstock grafted melons during four fruit developmental stages.We identified 26061 expressed genes and 840 metabolites from 21 different compound classes,including carbohydrates,amino acids,and lipids.We also detected 50 aroma volatile compounds in the grafted melons.Results showed that genes and metabolites associated with metabolic pathways(carbohydrate,amino acid,lipid,and phenylpropanoid)play a key role in flavor formation.Compared with‘Sizhuang 12’,‘Tianzhen 1’rootstock improved melon fruit flavor by upregulating sugar-related genes(HK,MPI,MIOX,and STP)and inducing metabolite accumulation(d-ribose-5-phosphate,d-galactose,and trehalose 6-phosphate),whereas decreasing bitterness-related amino acids(l-arginine,l-asparagine,and l-tyrosine)and associated genes(thrC,ACS,and GLUL)expression at ripening stage.Furthermore,‘Tianzhen 1’exhibited higher expression levels of enzyme-coding genes(4CL,CSE,and COMT)responsible for aroma volatile synthesis than‘Sizhuang 12’rootstock.Taken together,our results decipher the basis of the molecular mechanism underlying fruit flavor in grafted melons and provide valuable information for the melons genetic improvement.
基金supported by the National Natural Science Foundation of China(Grant Nos.32120103010,32002050)Beijing Joint Research Program for Germplasm Innovation and New Variety Breeding(Grant No.G20220628003-03)the Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences。
文摘Tomato is an important economic crop all over the world.Volatile flavors in tomato fruit are key factors influencing consumer liking and commercial quality.However,the regulatory mechanism controlling the volatile flavors of tomatoes is still not clear.Here,we integrated the metabolome and transcriptome of the volatile flavors in tomato fruit to explore the regulatory mechanism of volatile flavor formation,using wild and cultivated tomatoes with significant differences in flavors.A total of 35 volatile flavor compounds were identified,based on the solid phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS).The content of the volatiles,affecting fruit flavor,significantly increased in the transition from breaker to red ripe fruit stage.Moreover,the total content of the volatiles in wild tomatoes was much higher than that in the cultivated tomatoes.The content variations of all volatile flavors were clustered into 10 groups by hierarchical cluster and Pearson coefficient correlation(PCC)analysis.The fruit transcriptome was also patterned into 10 groups,with significant variations both from the mature green to breaker fruit stage and from the breaker to red ripe fruit stage.Combining the metabolome and the transcriptome of the same developmental stage of fruits by co-expression analysis,we found that the expression level of 1182 genes was highly correlated with the content of volatile flavor compounds,thereby constructing two regulatory pathways of important volatile flavors.One pathway is tetrahydrothiazolidine N-hydroxylase(SlTNH1)-dependent,which is regulated by two transcription factors(TFs)from the bHLH and AP2/ERF families,controlling the synthesis of 2-isobutylthiazole in amino acid metabolism.The other is lipoxygenase(Sl LOX)-dependent,which is regulated by one TF from the HD-Zip family,controlling the synthesis of hexanal and(Z)-2-heptenal in fatty acid metabolism.Dual-luciferase assay confirmed the binding of b HLH and AP2/ERF to their structural genes.The findings of this study provide new insights into volatile flavor formation in tomato fruit,which can be useful for tomato flavor improvement.
基金supported by the R&D Projects in Key Areas of Guangdong Province(2023B0202080003)the National Natural Science Foundation of China(32472272,32302135,32072291)+1 种基金“Pioneer”and“Leading Goose”R&D Program of Zhejiang(2023C02006)Youth S&T Talent Support Programme of Guangdong Provincial Association for Science and Technology(SKXRC202401)。
文摘Edible oils derived from aquatic products are rich in lipids beneficial to human health.However,the volatile flavor characteristics of flesh oil and liver oil from Doederleinia berycoides remain unclear.In this study,flesh oil and liver oil were extracted from Doederleinia berycoides,revealing different fatty acid compositions and contents.Lipidomics analysis identified a total of 124 differential lipids between the flesh oil and liver oil,including 42 glycerophospholipids(GPs),33 glycerolipids(GLs),23 free fatty acids(FAs),13 sphingolipids(SPs),10 sterols(STs),and 3 prenol lipids(PRs).Analysis using HS-GC-IMS identified 12 key volatile compounds that significantly contributed to the distinct volatile flavors of the flesh and liver oils.The volatile flavors originated from these volatile compounds,which had different Relative Odor Activity Values(ROAVs).Further results from HSSPME-GC-MS showed that the volatile flavors of the flesh oil and liver oil were respectively attributed to 64 and 35 volatile compounds,each with unique key volatile compounds exhibiting different ROAVs.There were significant positive or negative correlations between 18 key differential lipids and 24 volatile compounds in both flesh oil and liver oil.Therefore,the complex lipid profiles are responsible for the unique volatile flavors of flesh oil and liver oil,and the differential lipids play a central role in their volatile flavor formation.These findings provide a foundation for understanding the volatile flavor differences in fish oils and hold promise for further exploration of the molecular mechanisms underlying oil volatile flavors.
