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HuangYuXiang (HYX) is a colorful and flavorful traditional cuisine in China, which development of organoleptic attributes is a complex process. Flavor sensory attributes was explored through volatilomics, sensomics, macrogenomics, lipidomics, and metabolomics in seven HYXs. Group B demonstrated the highest sensory scores. A total of 41 volatiles were detected, of which 7 were identified as key volatiles. Caulobacteraceae sp., Psychrobacter faecalis, Ralstonia pickettii, Carnobacterium divergens, and Psychrobacter cibarius were representative bacteria in HYXs. A total of 679 lipids (251 differential lipids) and 329 (113 differential metabolites) metabolites were identified. The differential compounds were the main contributors to flavor differences. L-homocitrulline, arg-ser, 4-aminobenzoic acid, arg-gly, sucrose, pyridoxine, D-cyclohexylglycine, PC 21:4/22:6, PC O-15:0/22:5, PC O-20:2/20:5, and FA 18:2 were heavily accumulated under the microbial action, which in turn promoted the formation of aroma and taste substances. The results of this study provide a theoretical basis for the standardized processing of high-quality HYX., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

To investigate the mechanisms of flavor formation in dry-fermented tilapia sausages, the volatiles, bacterial community, and lipid composition during fermentation were analyzed using gas chromatography-ion mobility spectrometry, 16S high throughput sequencing, and ultra-performance liquid chromatography-mass spectrometer. Pediococcus pentosaceus, Staphylococcus xylosus, and Staphylococcus carnosus became dominant bacteria during the fermentation. A total of 66 volatiles and 293 lipids (48 differential lipids) were identified. PC and PE content decreased. Aldehyde and 1-octen-3-ol content decreased. Most esters and ketones content increased during fermentation. Six metabolic pathways associated with differential lipids were identified by enrichment analysis. Glycerophospholipid metabolism was the main metabolic pathway. Correlation analysis revealed that PC and PE were precursors for volatiles, including PC 16:0/18:2 and PE 18:0/22:6. The dominant bacteria facilitate the hydrolysis of PC and PE, leading to the formation of esters and ketones. This study provides a theoretical basis for the targeted regulation of fermented sausage flavors., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Dried scallops are a typical shellfish commodity, but the molecular change mechanism in the drying process is not clear. In this paper, the effect of drying on the flavor of scallops was revealed by integrated metabolomic and lipidomic analysis. The results showed that 70 °C was the best temperature for hot air drying, and the moisture content of the scallops was less than 20% after 12 h of drying, which meets the commercial standards for dried scallops. A total of 53 volatile compounds were detected in dried scallops, of which 2,5-dimethyl pyrazine and tetramethyl pyrazine, as characteristic flavor compounds, changed significantly during drying. In addition, taste peptides such as Arg-Gly and Gly-Gly, produced by protein degradation during drying, may contribute to the umami perception of dried scallops. This study helped to increase the overall quality of dried scallops., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Unsaturated fatty acids are easily affected by metal ions, leading to the changes of their flavor, nutrition, and safety through lipid oxidation. Nevertheless, there is a lack of comprehensive evaluation of the pro-oxidative ability of different metal ions, which have different effects on different lipids. Thus, in this work, crude lipids extracted from abalone were incubated with different metal ions, and the comprehensive lipid oxidation products were analyzed by nontargeted lipidomics approaches using an ultra-high-performance liquid chromatography-Q-Exactive HF-X Orbitrap Mass Spectrometer (UPLC-Q-Exactive HF-X). Results showed that the overall pro-oxidative ability from strong to weak was Fe 3+ , Fe 2+ , Cu 2+ , Zn 2+ , Mn 2+ , Mg 2+ , Na + , and K + . Among them, Fe 3+ and Fe 2+ could promote the accumulation of oxidation intermediates and branched fatty acid esters of hydroxy fatty acids. Na + , K + , Cu 2+ , and Mg 2+ could accelerate the oxidation of N-acyl ethanolamines and ceramides. K + and Na + had more influences on the free fatty acids than Zn 2+ and Mn 2+ . Slow oxidation of triglyceride may be attributed to its long distance from the oil-water interface and the restriction of the polar headgroups of phospholipids on free radicals.

Lipid composition is crucial for assessing the nutrition and flavor of animal-derived raw materials, a key concern for consumers. Based on high-resolution mass spectrometry and chemical pattern recognition, the intermuscular lipids fingerprint of seven types of livestock, poultry, and fish muscle were analyzed. In total, 704 lipids were detected, containing fourteen lipid molecules, with significant content differences among samples, notably triglycerides, phosphatidylcholines, phosphatidylethanolamines, diglycerides, and fatty acids. Livestock and poultry muscle had a low content of lipids with an unsaturation degree above 4 (around 10% and 25%). These unsaturated lipid molecules in fish muscle ranged from approximately 60%–75%. Rainbow trout had higher contents of triglycerides and phosphatidylcholines with chain lengths exceeding 13. Mutton had more of these lipids within the 13–18 chain length, exceeding 0.3 g/(g·protein), which may be crucial for their unique texture and flavor. The results will help the deep processing and nutritional assessment of muscle foods. • Significant lipid differences were found in livestock, poultry, and fish muscles. • Livestock and poultry muscles displayed low unsaturated lipids (Ω > 4). • Fish muscles contained 60%–75% unsaturated lipids of total lipids (Ω > 4). • Fish had more triglycerides and phosphatidylcholines with chain lengths above 13. [ABSTRACT FROM AUTHOR]

Flavor is one of the important sensory attributes of foods. This research explored the effect of lipase on flavor, lipid composition, lipase activity, lipid oxidation, and sensory evaluation of lightly salted large yellow croaker. Results exhibited that the addition of lipase improved the reduced-salt product's flavor. The content of 1-octen-3-ol, nonanal, 2,5-octanedione, hexanal, heptanal, and octanal were key aromas and were increased by the addition of lipase. Through adding the lipase, triacylglycerol (TG) and phosphatidylethanolamine (PE) and could be decompose into fatty acids. Products marinated in 4% NaCl coupled with lipase exhibited higher thiobarbituric acid reactive substance (TBARS) values, acid values, and lipase activity compared with those marinated in 4% NaCl. Moderate promotion of lipid oxidation is beneficial for improving product flavor. Lipase addition had a positive influence on saltiness, aroma, and over-acceptability of reduced-salt products by multi-sensory synergy perception. Especially, addition of 0.2% or 0.4% lipase to reduced-salt products is closest to the flavor profile of normal-salt products. These results provide a new insight into improving reduced-salt foods. • The volatiles content were increased by addition of lipase. • Addition of 0.2% or 0.4% lipase is closest to the normal-salt product flavor profile. • TG and PE are major precursor substance of volatiles. • Sensory attributes were enhanced by the addition of lipase. [ABSTRACT FROM AUTHOR]

• NaCl promotes lipid oxidation and hydrolysis of lightly-salted large yellow croaker. • The key flavor substances were identified in lightly-salted large yellow croaker. • NaCl promotes the lightly-salted large yellow croaker key aroma formation. • Phospholipids are precursors of key flavor substances. • Mechanism of NaCl effect on flavor formation were clarified. Salt has a great influence on food flavor formation. In this study, electronic tongue and nose, gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry, and lipid oxidation levels were used to investigate the influence of different NaCl concentrations on the flavor formation of lightly salted large yellow croaker. The results showed that salt improves the sensory characteristics of the product. Hexanal, 2,5-octanedione, octanal, 1-octen-3-ol, nonanal, and heptanal were key flavor compounds. Phospholipids containing 18-carbon fatty acids are major flavor precursor substances. The TBARS values in samples increase with the increase of salt levels significantly (p < 0.05). Products marinated in 6% NaCl showed the highest lipase activity. Thus, NaCl promotes the hydrolysis and oxidation of phospholipids by increasing lipase activity to produce key flavor substances. This study provides valuable insights into the effects of NaCl on flavor formation, which may help to regulate the flavor of salt-reduced food. [ABSTRACT FROM AUTHOR]

This study investigated the changes in free amino acids (FAAs), 5′-nucleotides, and lipid compositions of Manila clams (Ruditapes philippinarum) collected from December 2017 to November 2018. High-performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry was used to quantify twenty-one FAAs and six 5ʹ-nucleotides. Lipid profiles were explored by ultra-performance liquid chromatography coupled with a Q-Exactive Orbitrap mass spectrometer with an untargeted lipidomic approach. Results showed significant monthly changes of FAAs, 5′-nucleotides, and lipids profiles. Alanine, glutamic acid, glycine, and aspartic acid, which contributed to the sweet and umami flavor, were the most abundant FAAs in Manila clams. Totally 90 glycerides, 76 glycerophospholipids, 21 lyso-glycerophospholipids, and 52 fatty acids were identified in Manila clams. Among these lipids, most of them possessed a high-level of unsaturation degree. The unsaturation degree of lipids in February, March, and April was the highest, showing the best nutritional value of Manila clams. • FAAs and 5′-nucleotides of Manila clams in different seasons were analyzed. • Changes of lipid profiles in different seasons were analyzed by lipidomics methods. • PLS-DA was used to describe the changes of FAAs, 5′-nucleotides and lipids. • Significant changes of FAAs, 5′-nucleotides and lipids profiles were observed. [ABSTRACT FROM AUTHOR]