Volatile flavor analysis of flesh oil and liver oil from Doederleinia berycoides based on HS-GC-IMS,HS-SPME-GC-MS and lipidomics  

作　　者：Feifan Wu Kewei Lin Jixiang Zhang Xinyang Li Xiaoguo Ying Shanggui Deng Alessandra Guidi Gengsheng Xiao Feng Wang Lukai Ma 

机构地区：[1]Food Science and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China [2]College of Light Industry and Food,Zhongkai University of Agriculture and Engineering/Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture and Rural Affairs/Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Guangzhou,China [3]Department of Agriculture,Food and Environment(DAFE),Pisa University,Via Del Borghetto,80,56124,Pisa,Italy

出　　处：《Grain & Oil Science and Technology》2025年第1期1-12,共12页粮油科技(英文版)

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);“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)。

摘　　要：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.

关 键 词：Flesh oil Liver oil LIPIDS Volatile compounds Volatile flavors 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程] O657[轻工技术与工程—食品科学与工程]