Key Flavor Compounds Research Articles

Correlation between microbial community succession and flavor substances during fermentation of Yongchuan Douchi

Yongchuan douchi (YCDC) is a traditional Chinese condiment famous for its distinct flavor and texture. This study utilized high-throughput sequencing to analyze the microbial community changes during YCDC fermentation and investigate the relationship between its physicochemical properties, flavor compounds, and microorganisms. The sequencing results revealed that Staphylococcus, Bacillus, Leuconostoc, Weissella, Streptophyta, Nocardiopsis, Aspergillus, Penicillium, Starmerella, and Zygosaccharomyces were the dominant bacteria during the YCDC fermentation process. The free amino acid (FAAs), glutamic acid (Glu), asparagine (Asp), and organic acid (citric and succinic acid) levels increased gradually throughout fermentation. Additionally, 29 key flavor compounds were identified, with lipids, alcohols, aldehydes, and acids significantly affecting the flavor profile. Network graph analysis demonstrated positive correlations between Staphylococcus, Escherichia_Shigella, Brevibacterium, and 1-octene-3-ol, ethyl isobutyrate, and benzaldehyde, respectively, contributing to light, fruity, and floral aromas. Moreover, bacterial genera exhibited stronger potential correlations with flavor compounds than fungal genera. These findings enhance the understanding of microbial community succession in YCDC and offer a theoretical basis for flavor strain selection.

Bioactive and flavor compounds in cocoa liquor and their traceability over the major steps of cocoa post-harvesting processes

The production of fine-flavor cocoa represents a promising avenue to enhance socioeconomic development in Colombia and Latin America. Premium chocolate is obtained through a post-harvesting process, which relies on semi-standardized techniques. The change in the metabolic profile during cocoa processing considerably impacts flavor and nutraceutical properties of the final product. Understanding this impact considering both volatiles and non-volatile compounds is crucial for process and product re-engineering of cocoa post-harvesting. Consequently, this work studied the metabolic composition of cocoa liquor by untargeted metabolomics and lipidomics. This approach offered a comprehensive view of cocoa biochemistry, considering compounds associated with bioactivity and flavor in cocoa liquor. Their variations were traced back over the cocoa processing (i.e., drying, and roasting), highlighting their impact on flavor development and the nutraceutical properties. These results represent the basis for future studies aimed to re-engineer cocoa post-harvesting considering the variation of key flavor and bioactive compounds over processing.

Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses

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.

Metabolomic analysis reveals linkage between chemical composition and sensory quality of different floral honey samples

Honey has a distinct flavor characterized by various volatiles and non-volatiles from diverse origins. In this study, metabolomics combined with sensory analysis was performed to identify relationships between chemical profile and sensory quality of honey. Targeted metabolomic analysis was conducted to determine volatile and non-volatile profiles of seven different honey. Volatile profile was analyzed using headspace solid-phase microextraction (HS-SPME) coupled to GC − MS. LC − MS/MS, HPLC − UV, and HPLC-RI were employed to analyze flavonoids, organic acids, and sugars, respectively. Authentic standards were utilized for confirmation of metabolites. Sensory evaluation included quantitative descriptive analysis and consumer acceptance test. The results showed that sucrose (sweetness) was responsible for a positive hedonic perception, while organic acids and flavonoids (sourness, astringency, bitterness) negatively affected consumer acceptance. Volatiles with floral notes (e.g. decyl formate) were preferred, but others with off-flavors (e.g. 2-methylbenzofuran) were not preferred by consumers. Flavor familiarity was strongly correlated with the consumer acceptance of honey, indicating that the balance between volatiles and non-volatiles is significant for honey flavor quality. This work demonstrates the role of key flavor compounds in honey quality, and may be applicable to the quality control of honey.

Metabolic cross-feeding enhances branched-chain aldehydes production in a synthetic community of fermented sausages

Microbial interactions play an important role in regulating the metabolic function of fermented food communities, especially the production of key flavor compounds. However, little is known about specific molecular mechanisms that regulate the production of key flavor compounds through microbial interactions. Here, we designed a synthetic consortium containing Debaryomyces hansenii D1, Staphylococcus xylosus S1, and Pediococcus pentosaceus PP1 to explore the mechanism of the microbial interactions underlying the branched-chain aldehydes production. In this consortium, firstly, D. hansenii secreted amino acids that promoted the growth of P. pentosaceus and S. xylosus. Specifically, D. hansenii D1 secreted alanine, aspartate, glutamate, glutamine, glycine, phenylalanine, serine, and threonine, which were the primary nutrients for bacterial growth. P. pentosaceus PP1 utilized all these eight amino acids through cross-feeding, whereas S. xylosus S1 did not utilize aspartate and serine. Furthermore, D. hansenii D1 promoted the production of branched-chain aldehydes from S. xylosus and P. pentosaceus through cross-feeding of α-keto acids (intermediate metabolites). Thus, the accumulation of 2-methyl-butanal was promoted in all co-culture. Overall, this work revealed the mechanism by which D. hansenii and bacteria cross-feed to produce branched-chain aldehydes in fermented sausages.

Effect of Peony (Paeonia ostii) Seed Meal Supplement on Enzyme Activities and Flavor Compounds of Chinese Traditional Soybean Paste during Fermentation.

Peony seed meal (PSM) is the by-product obtained from peony seeds after oil extraction. In this study, PSM was incorporated into traditional koji-making, and its impacts on koji enzyme activities and flavor compounds in final products were investigated. In the process of koji fermentation, the optimal addition ratio of PSM to soybean was determined as 7:3. Under this ratio, the maximum enzyme activities of neutral protease, amylase, and glucoamylase were 1177.85, 686.58, and 1564.36 U/g, respectively, and the koji obtained was subjected to maturation. During post-fermentation, changes in the fermentation characteristics of the paste samples were monitored, and it was found that compared to the soybean paste without PSM, the enzyme activities maintained at a relatively good level. The PSM soybean paste contained a total of 80 flavor compounds and 11 key flavor compounds (OAV ≥ 1), including ethyl isovalerate, isovaleric acid, hexanal, phenylacetaldehyde, 3-Methyl-1-butanol 4-heptanone, 2-pentylfuran, methanethiol ester caproate, isoamyl acetate, 3-methyl-4-heptanone, and isovaleraldehyde. These findings could be used to improve the quality of traditional fermented paste, enrich its flavor, and simultaneously promote PSM as a valuable resource for fermented foods.

Optimization of the Process for Green Jujube Vinegar and Organic Acid and Volatile Compound Analysis during Brewing.

Healthy fruit vinegar has become very popular recently in China. This study aimed to produce fruit vinegar with a good taste, high nutritional value, and strong functional properties from green jujube. This study investigated the optimization of the process for green jujube vinegar using response surface methodology. The optimum fermentation parameters for green jujube vinegar were determined as follows: initial alcoholicity 6%, acetobacter 8%, fermentation temperature 32 °C, and time 7 d. The organic acids of the optimized sample were evaluated by HPLC, and the volatile substances were identified and analyzed by HS-SPME and GC-MS during the fermentation and aging of the green jujube vinegar. The results showed that the variation trends of the different organic acids during the making of the green jujube vinegar were significantly different. Organic acids are the key flavor compounds of green jujube vinegar, and their changes were mainly attributed to microbial metabolism. In particular, the green jujube vinegar stood out in terms of volatile aroma compounds, including a total of 61 volatile compounds whose major components were acetic acid, isoamyl acetate, ethyl acetate, 3-hydroxy-2-butanone, methyl palmitate, and ethanol. The results can provide theoretical support for the production of green jujube vinegar.

Effects of cold plasma treatment on maintaining the quality of fresh-cut bamboo shoots during shelf-life storage

Cold plasma (CP) is an emerging preservation technology that involves minimal processing and retains the freshness of fresh-cut products. In this study, we applied CP (50 kV, 30 s) to evaluate the potential use on the freshly cut Ma bamboo (Dendrocalamus latiflorus Munro) shoots using physicochemical, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME/GC-MS), 16S rRNA gene sequencing, and metabolomic analyses. The results showed that the firmness of CP treated bamboo was 57% higher than control groups, and CP treatment could effectively inhibit yellowing for up to 5 day at 25 °C. Six key flavor compounds (odor activity value (OAV) > 1) were detected. 4-Hydroxy-benzaldehyde was the most abundant compound, accounting for 45.53%–78.46% in bamboo shoots. Aldehyde, ketone, and ester contents increased significantly, whereas alcohols and alkenes were reduced by CP treatment. CP induced higher microorganism community diversity within four days. Freshly cut bamboo shoots had a high concentration of metabolites that were closely related to the lignin biosynthesis. Through the accumulating of stress-related hormones, fatty acids, and flavonoids, CP boosted the response to external stress. This method offers a new approach to preserve the quality of freshly cut bamboo shoots.

Weissella confusa M1 as an adjunct culture assists microbial succession and flavor formation in gray sufu

The applicability of a new strain, Weissella confusa M1, as an adjunct culture for gray sufu was investigated for the first time from microbial and flavor perspectives. Results showed that M1 inoculation improved the flavor, color, texture, and taste properties of sufu compared with natural fermentation. M1 increased the contents of 13 free amino acids, especially aspartate and glutamate, and drove the diversity and dynamics of microbial community during fermentation by being involved in the transport and metabolism of amino acids and carbohydrates. Many volatile compounds were produced after M1 inoculation, with n-hexanal and dimethyl trisulfide contributing the most to the flavor of gray sufu. Enterobacter and Weissella were positively correlated with 13 key flavor compounds during fermentation with M1. Enterobacter and Tetragenococcus were associated with the production of various amino acids. These findings prove that M1 is a promising adjunct culture for gray sufu processing.

Identification and characterization of goat milk key flavor compounds and their precursors in electron beam irradiation and pasteurization on raw

The electron beam irradiation causes changes in goat milk flavor, which may arise from complex reactions such as fat oxidation. This study aimed to investigate the effects of electron beam irradiation and pasteurization on thiobarbituric acid reactive substance values and the fatty acid composition in goat milk. The multivariate analysis of aroma compounds in goat milk was performed using electron nose and Gas Chromatography and Mass Spectrometry (GC–MS). The results showed that both conventional heat treatments, including pasteurization and electron beam irradiation, resulted in fat content alteration in goat milk. The degree of fat oxidation was proportional to the irradiation dose, with a significant increase in saturated fatty acid content and a significant decrease in unsaturated fatty acid content after irradiation. The multivariate statistical analysis showed that the difference in flavor between milk treated with a high dose (5 kGy) of radiation and raw goat milk was larger. Further, 2,4-dimethyl-1-heptene, 3-methyl pentane, 3,3,5-trimethyl heptane, 2-pentanone, and 1-octene might be the characteristic substances accounting for the flavor difference between raw goat milk, pasteurized milk, and irradiated milk. C10:0, C12:0, C14:0, C16:1, C17:0, and C18:1n9t fatty acids might be the main precursors for the formation of off-flavors of irradiated milk. The results indicated that pasteurization and electron beam irradiation led to flavor alterations in goat milk, and high doses of irradiation might intensify fat oxidation and produce more flavoring compounds.

Directionally controlling flavor compound profile based on the structure of synthetic microbial community in Chinese liquor fermentation

Most traditional fermented foods are produced by spontaneous fermentation. It is difficult to produce traditional fermented foods with desired flavor compound profile. In this study, using Chinese liquor fermentation as a case, we aimed to directionally control flavor compound profile in food fermentation. Twenty key flavor compounds were identified in 80 Chinese liquor fermentations. Six microbial strains, identified as high producers of these key flavor compounds, were used to generate the minimal synthetic microbial community. A mathematical model was established to link the structure of the minimal synthetic microbial community and the profile of these key flavor compounds. This model could generate the optimal structure of synthetic microbial community to produce flavor compounds with desired profile. This work provided a strategy to realize the directional control of flavor compound profile via controlling the structure of the synthetic microbial community in Chinese liquor fermentation.

Effects of fermentation on flavor and antioxidant activity in ginkgo rice wine

Ginkgo seed is a kind of food and medicine homologous goods. It is a feasible method to use Saccharomyces cerevisiae and Non-Saccharomyces yeast to ferment ginkgo rice wine (GRW) to remove the bitter taste and retain the biological activity. In order to better explore the formation of the unique flavor and taste of GRW, the volatile flavor compounds and sensory properties of GRWs fermented at different time were analyzed by GC-MS, GC-IMS and electronic sensory evaluation techniques. In addition, the changes of phenols in GRW were determined by LC-MS, and the antioxidant activity was dynamically monitored. GC-MS analysis showed the content of ethyl laurate, isoamyl acetate, ethyl heptanoate, 1-pentanol, ethanol and 1-propanol increased significantly with the progress of fermentation, among which ethyl acetate (OAV = 23.0), ethyl heptanoate (OAV = 44.4) and isoamyl acetate (OAV = 34.7) were the key flavor compounds of GRW at 60 h. GC-IMS analysis suggested some alcohols and ketones were significantly enriched at 60 h, including 2-pentanone, acetone, 1-butanol, 1-hexanol. Electronic sensory technology showed GRW at 60 h had strong mellow and fruity aroma due to benzoic acid, butyric acid and 2-methylbutyric acid. The bitterness and umami intensity in GRW gradually decreased, while the astringency and aftertaste increased. Furthermore, LC-MS results indicated the types of phenols increased, including quinic acid, shikimic acid, sorbic acid, etc., which significantly improved the antioxidant activity of GRW. Together, the flavor quality and biological activity of GRW had been effectively improved through microbial fermentation, which indicated that GRW had potential market prospects.

Activation of ROS-PERK-TFEB by filbertone ameliorates neurodegenerative diseases via enhancing the autophagy-lysosomal pathway

The molecular mechanisms underlying the pathogenesis of neurodegenerative diseases such as Alzheimer's disease, Parkinson's disease (PD), and Huntington's disease remain enigmatic, resulting in an unmet need for therapeutics development. Here, we suggest that filbertone, a key flavor compound found in the fruits of hazel trees of the genus Corylus, can ameliorate PD via lowering the abundance of aggregated α-synuclein. We previously reported that inhibition of hypothalamic inflammation by filbertone is mediated by suppression of nuclear factor kappa-B. Here, we report that filbertone activates PERK through mitochondrial reactive oxygen species production, resulting in the increased nuclear translocation of transcription factor-EB in SH-SY5Y human neuroblastoma cells. TFEB activation by filbertone promotes the autophagy-lysosomal pathway, which in turn alleviates the accumulation of α-synuclein. We also demonstrate that filbertone prevented the loss of dopaminergic neurons in the substantia nigra and striatum of mice on high-fat diet. Filbertone treatment also reduced high-fat diet-induced α-synuclein accumulation through upregulation of the autophagy-lysosomal pathway. In addition, filbertone improved behavioral abnormalities (i.e., latency time to fall and decrease of running distance) in the 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine-induced PD murine model. In conclusion, filbertone may show promise as a potential therapeutic for neurodegenerative disease.

Effects of probiotics on antioxidant activity, flavor compounds and sensory evaluation of Rosa roxburghii Tratt

Fermentation is an effective way to improve the comprehensive quality of Rosa roxburghii Tratt (RRT). In this study, the flavor compounds in RRT that fermented by different probiotics (Lactobacillus acidophilus, Lactobacillus brevis, and Lactobacillus plantarum) were analyzed by headspace - gas chromatography - ion mobility spectrometry (HS - GC - IMS). Overall, 87 flavor compounds were identified through HS - GC - IMS, which included aldehydes, alcohols, esters, ketones, and other compounds (including their monomers and dimers). The key flavor compounds and maximum potential difference markers were screened out and combined with sensory evaluation to analyze the effects of probiotics on the flavor of RRT. The results showed that probiotics could improve the flavor of RRT, and Lactobacillus acidophilus had the largest effect (about 13%) on RRT flavor. Moreover, after RRT fermentation by probiotics, the content of SOD in RRT increased by 19.18%–29.68%, and the scavenging capacity of DPPH, ABTS and OH free radical increased by more than 10%. In short, probiotics fermentation of RRT can effectively improve its flavor and prebiotic value, thereby providing a reference for RRT processing and flavor research.

Exercise training combined with a high-fat diet improves the flesh flavour, texture and nutrition of gibel carp (Carassius auratus gibelio)

To meet the consumer demand for high-quality flesh sources, this study investigated the impacts of exercise training (ET) combined with a high-fat diet (HFD) on flesh quality. The results showed that HFD increased muscular fat content but reduced hardness, flexibility and adhesiveness. ET decreased fat content but increased flesh water holding capacity, hardness and stickiness. In terms of flavour, ET decreased the umami and sweet amino acid contents, which were restored when concomitantly feeding the HFD. Metabolomics further revealed that ET and HFD mainly affect the alanine, aspartate and glutamate metabolism, the citrate cycle and purine metabolism. The E-nose and volatile metabolomics analysis demonstrated that the combination of ET and HFD improved the aroma of flesh by enhancing the content of key flavour compounds within flesh such as hexadecenoic acid, ethyl ester and methyl stearate. This research provides a new strategy for improving the flesh quality of cultured fish.

Microbial Diversity and Volatile Flavor Compounds in Tibetan Flavor Daqu.

In this study, the microbial diversity in Tibetan flavor Daqu was analyzed based on single molecule real-time sequencing (SMRT). The volatile flavor compounds in Daqu were detected using the headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). In addition, the correlation between various microbes and volatile flavor compounds was explored. Our studies indicated that the dominant bacterial genera in Tibetan flavor Daqu were Oceanobacillus, Kroppenstedtia, Virgibacillus, Enterococcus, Pediococcus, Streptomyces, Saccharopolyspora, Leuconostoc, uncultured_bacterium_f_Lachnospiraceae and Lactobacillus. The dominant fungal genera were Wickerhamomyces, Monascus, Aspergillus and Rhizomucor. 101 volatile compounds were detected in the Daqu samples, including alcohols, acids, esters, aldehydes, hydrocarbons, ketones, ethers, aromatics and pyrazines, and 10 key flavor compounds were identified using the relative odor activity value (ROAV). The results of our correlation analysis showed that Enterococcus was mainly associated with the synthesis of aldehydes such as trans-2-octenal, and uncultured_bacterium_f_lachnospiraceae was associated with the synthesis of most aldehydes. This paper has systematically investigated the physicochemical indices, microbial community structure and flavor compounds of Tibetan flavor Daqu, which is helpful in gaining a deeper understanding of the characteristics of Tibetan flavor Daqu.

Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics

Fermentation and aging are the key stages of flavor formation in Sichuan sun vinegar (SSV), but the generation mechanisms of the flavor produced by these processes are unknown. However, complex microbial metabolism is critical to the flavor development of SSV. In this study, we analyzed the key flavor compounds present in SSV. Combined with odor activity value (OAV), the main aroma components of SSV were screened, and the relationship between microorganisms and key flavor formation was predicted using metagenomic sequencing technology. The results revealed 38 key flavor compounds in SSV. Lactobacillus, Weissella, Acetobacter, Lichtheimia, Pediococcus, Oenococcus, Brettanomyces, Kazachstania, Pichia, Xanthomonas, Lenconostoc are widely involved in the production of key flavor compounds such as 2,3-butanediol, 2-Furanmethanol, phenylethanol, 3-(Methylthio)-1-propanol, acetic acid, lactic acid, butyric acid, isovaleric acid and other organic acids. Among them, Lichtheimia and Lactobacillus are important genera for the degradation of starch, arabinoxylan and cellulose. The acetaldehyde,4-ethyl-2-methoxy-phenol and 2-methoxy-4-methyl-phenol production pathway may be related to Lactobacillus, Acetobacter and Brettanomyces. This study provides a new understanding of the key flavor-formation stage and flavor compound generation mechanism of SSV and provides a reference for the screening and isolation of functional strains and the reconstruction of microbial communities.

Effects of roasting on alkylpyrazin compounds and properties of cocoa powder.

The volatile flavor compounds are the most important indicators of the quality of cocoa beans, among which pyrazines are considered as the main and key groups affecting the cocoa flavor. In cocoa processing, roasting is an important stage in the technical treatment of cocoa and has a significant impact on chemical properties of cocoa and its flavor. The present study aimed to assess the impact of roasting (temperature and time) on alkyl pyrazines, as key flavor compounds, via gas chromatography-mass spectrometry. Additionally, other properties, including color, polyphenols, chemical properties, and sensory attributes of cocoa powder were investigated. The results indicated that with the change in roasting time and temperature, these properties changed significantly. The cocoa powder roasted at 140°C for 40min had the highest browning index value (OD460/OD525), tetramethylpyrazine to trimethylpyrazine (TMP/TrMP) ratio, and sensory evaluation score and the lowest polyphenol content compared to the other samples.

Changes in Key Aroma Compounds and Esterase Activity of Monascus-Fermented Cheese across a 30-Day Ripening Period.

Monascus-fermented cheese (MC) is a new type of mold-ripened cheese that combines a traditional Chinese fermentation fungus, Monascus purpureus M1, with Western cheese fermentation techniques. In this study, the compositions of the volatile aroma compounds in MC were analyzed during a 30-day ripening period using SPME-Arrow and GC-O-MS. The activity of esterase in MC, which is a key enzyme catalyzing esterification reaction, was determined and compared with the control group (CC). Next, sensory analysis was conducted via quantitative descriptive analysis followed by Pearson correlation analysis between esterase activity and the key flavor compounds. A total of 76 compounds were detected. Thirty-three of these compounds could be smelled at the sniffing port and were identified as the key aroma compounds. The esterase activity in MC was found to be 1.24~1.33 times that of the CC. Moreover, the key odor features of ripened MC were alcohol and fruity flavors, considerably deviating from the sour and cheesy features found for the ripened CC. Furthermore, correlation analysis showed that esterase activity was strongly correlated (|r|&gt; 0.75, p &lt; 0.05) with various acids such as pentanoic and nonanoic acids and several aromatic esters, namely, octanoic acid ethyl ester and decanoic acid ethyl ester, revealing the key role that esterases play in developing the typical aroma of ripened MC.

Application of Maillard Reaction Products Derived Only from Enzymatically Hydrolyzed Sesame Meal to Enhance the Flavor and Oxidative Stability of Sesame Oil.

The low-temperature roasting of sesame oil has become increasingly popular because of its nutritional benefits; however, the flavor is reduced. In order to improve the quality of sesame oil without exogenous addition, sesame meal was hydrolyzed and further used to prepare Maillard reaction products (MRPs) while protease hydrolysis (PH) and glucoamylase-protease hydrolysis (GPH) were used, and their respective Maillard products (PHM and GPHM) were added in the oils for reducing sugar and total sugar content determination, free amino acid determination, and color and descriptive sensory analysis, as well as electronic nose, SPME-GC-MS, odor activity value, and oxidative stability analyses. Results showed that the MRPs could be produced using the enzymatically hydrolyzed sesame meal without exogenous addition, and the oil flavor blended with GPHM (GPHM-SO) was significantly (p &lt; 0.05) improved with the best sensory quality. The composition of pyrazines (119.35 μg/mL), furans (13.95 μg/mL), and sulfur substances (6.25 μg/mL) contributed positively to sensory properties in GPHM-SO, and 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2,3-dimethylpyrazine were characterized as the key flavor compounds with odor activity values of 7.01, 14.80, and 31.38, respectively. Furthermore, the oxidative stability of the oil was significantly improved with the addition of MRPs, and the shelf life of GPHM-SO was predicted to be extended by 1.9 times more than that of the crude oil based on the accelerated oxidation fitting analysis. In general, the MRPs derived only from sesame meal can enhance the flavor and oxidative stability of sesame oil and can be applied in the oil industry.