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

Abstract

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 HS-SPME-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.