Decoding flavor evolution during refining of DHA-rich Schizochytrium oil: a multidimensional framework integrating sensory evaluation and volatile metabolomics
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The influence of refining conditions on flavor evolution of Schizochytrium oil remained unclear. Crude oil exhibited strong fishy and sour odors, with 3-octen-2-one and 5-ethyl-2(5H)-furanone as key off-flavor contributors. Degumming and deacidification margin... ...
