Decoding flavor precursors in channel catfish (Ictalurus punctatus): Lipidomics-guided discovery of phosphatidylcholine oxidation pathways under thermal processing

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-09-23 DOI:10.1016/j.fbio.2025.107647

Dawei Yu , Haifeng Zhang , Pei Gao , Fang Yang , Dongxing Yu , Wenshui Xia , Qixing Jiang

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Abstract

This original research integrated lipidomics and HS-SPME-GC-MS to unravel lipid-flavor interplay in channel catfish under steaming (ST) and roasting (RO) processing. 1085 kinds of lipids were identified using lipidomics, and phosphatidylcholine (PC) emerged as a critical flavor precursor, showing significant downregulation (Log2FC: −0.71 to −1.40) post-processing. Lipidomics revealed thermal-driven polarization, during which medium-chain fatty acids (C₈–C₁₀) declined, while long-chain species (C₁₆–C₂₂) increased. Correlation analysis highlighted PC's strong association with aldehydes (hexanal, nonanal), confirmed by chemical simulations where PC (C18:2/C16:0) oxidation generated key flavor compounds like hexanal, octanal, acetone, which were highly consistent with key VOCs from authentic channel catfish flesh. Dual degradation pathways were identified: (1) glycerol backbone cleavage yielding acetone and (2) linoleic acid autoxidation via radical-mediated β-scission, producing hexanal and trans-2-heptenal. RO intensified aldehyde formation due to higher thermal stress. Notably, 1-octen-3-ol was absent in PC oxidation products, suggesting alternative enzymatic or non-lipid pathways. This work established PC as a pivotal flavor precursor and mapped its oxidation routes, offering novel insights into lipid-driven flavor chemistry in thermally processed fishery foods.

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解码通道鲶鱼（Ictalurus punctatus）的风味前体：脂质组学指导下热处理下磷脂酰胆碱氧化途径的发现

本原创研究将脂质组学和HS-SPME-GC-MS结合起来，揭示了蒸（ST）和烤（RO）加工过程中通道鲶鱼的脂质-风味相互作用。利用脂质组学技术鉴定了1085种脂质，发现磷脂酰胆碱（PC）是一种关键的风味前体，经后处理后显著下调（Log2FC:−0.71 ~−1.40）。脂质组学显示热驱动极化，中链脂肪酸（C8-C10）减少，长链脂肪酸（C16-C22）增加。相关分析强调了PC与醛类（己醛、壬醛）的强烈关联，化学模拟证实了PC （C18:2/C16:0）氧化产生了己醛、辛醛、丙酮等关键风味化合物，与正宗渠道鲶鱼肉中的关键挥发性有机化合物高度一致。确定了双重降解途径：(1)甘油主链裂解生成丙酮；(2)自由基介导的β-裂解亚油酸自氧化生成己醛和反式-2-庚烯醛。由于较高的热应力，反渗透酶增强了醛的形成。值得注意的是，1-辛烯-3-醇在PC氧化产物中不存在，这表明有其他的酶或非脂质途径。这项工作确定了PC作为关键的风味前体，并绘制了其氧化路线，为热加工渔业食品中脂质驱动的风味化学提供了新的见解。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.