Integrated lipidomics and flavoromics approach elucidates the antioxidant-mediated preservation mechanisms in silver carp (Hypophthalmichthys molitrix) visceral fish oil during thermal processing

Integrated lipidomics and flavoromics were employed to elucidate the mechanism of antioxidants in mitigating flavor deterioration of fish oil from silver carp viscera. Results demonstrated that antioxidants effectively mitigated the progression of lipid oxidation indicators, including acid value, peroxide value, <i>p</i>-anisidine value, total oxidation value, polar components, and thiobarbituric acid reactive substances. Lipidomics revealed that tert-butylhydroquinone (TBHQ) and propyl gallate (PG) significantly attenuated the oxidative degradation of triacylglycerols (TG), diacylglycerols (DG), and phosphatidylethanolamines (PE) containing unsaturated fatty acids. Flavoromics identified that these antioxidants markedly suppressed the formation of six characteristic off-flavor compounds: 1-octen-3-ol, N-nonyl aldehyde, (E, E)-2,4-heptadienal, (E)-2-nonenal, (E)-2-decenal, and eugenol, thereby preventing the development of fishy odor. Multivariate statistical analysis established PE, TG, and DG molecular species as critical precursors in the antioxidant-mediated suppression of volatile off-flavors generation. The findings offer novel mechanistic insights into the dual protective role of antioxidants in maintaining lipid integrity and preserving flavor quality.