Nutritional Quality Research Articles

The impact of geographical location on the nutritional quality, chemical composition, and antioxidant activity of Cucurbita maxima (rouge vif d'Etampes) seed oil

This study investigates the impact of geographical location on the nutritional quality, chemical composition, and antioxidant activity of Cucurbita maxima (rouge vif d'Etampes) seed oil. In terms of lipidic fraction, variations in fatty acid composition were observed across regions, with Guercif exhibiting the highest polyunsaturated fatty acid levels (57.78%) and El Jadida the lowest (44.21%). Guercif also had the highest β-sitosterol content (107.98 mg/100g oil), while total sterols were highest in Khemisset (314.92 mg/100g oil). Additionally, Guercif displayed the highest γ-tocopherol content (568.51 mg/kg oil). Physicochemical analysis revealed higher acid and peroxide values in El Jadida, along with lower iodine values. El Jadida also exhibited higher levels of carotenoids and chlorophyll. In terms of alcoholic fraction, guercif showed higher polyphenol content and strong free radical scavenging activity, while Khemisset demonstrated significant antioxidant activity (EC50 of 0.17 mg/mL). These findings underscore the importance of considering regional variations in future studies on pumpkin seed products.

Drip-tape irrigation depth: water use efficiency, yield and forage quality in maize

Objective: to evaluate the effect of the drip-tape irrigation depth on the efficiency of water use, yield, nutritional quality and profitability of forage maize, a study was established by installing drip-tape at a depths 0.05, 0.15 and 0.30 meters. Design/ Methodology/ Approach: a randomized block experimental design was used. Treatments evaluated consisted of the installation of drip-tape at three depths 0.05, 0.15 and 0.30 m; each treatment in three replicates. The experimental unit was a 15 m2 surface (comprising four 5m-long furrows, with a 0.76 m separation between furrows). Results: results showed that with the drip-tape installed at a depth of 0.15 m, the highest biomass production and water use efficiency were obtained, without modifying the bromatological quality of the forage. However, the best benefit-cost ratio corresponded to the drip-tape installed at 0.3 m, recovering $1.27 for each MXN peso invested in crop production. Limitations/ Implications of the study: water scarcity in arid and semi-arid regions is a global problem, so it is necessary to use irrigation methods that make water use more efficient without reducing crop yield. Findings/conclusions: the installation of the drip-tape at a depth of 0.15 m is recommended, due to the improvement in yield and water use efficiency without affecting nutritional quality of the forage or profitability of maize crop.

A comprehensive investigation of the use of freeze concentration appro aches for the concentration of fish protein hydrolysates

Fish protein hydrolysates (FPH) are inherently unstable in their liquid form, necessitating either freezing or dewatering for stabilization. Gentle methods such as freeze concentration can be used to remove water, this can be achieved by freezing water in solution by decreasing the bulk temperature below freezing point and separating pure ice crystals from concentrated solution. This approach serves as an alternative to techniques like evaporation and reverse osmosis for concentrating solutions that have high water content, significant nutritional value, and thermolabile compounds. This is crucial as many bioactive compounds degrade when exposed to elevated temperatures. Another notable advantage of this technology is its potential to reduce energy consumption by up to 40% when integrated into the FPH drying process. Although this technology is currently industrialized primarily for juices, it can achieve concentrations of up to 60°Brix and manage viscosities up to 400 mPa.s. Numerous studies have been dedicated to enhancing design and processes, leading to a 35% reduction in the system's capital cost and a 20% reduction in energy consumption. Moreover, freeze concentration can synergize with other concentration techniques, creating more efficient hybrid processes. This review aims to introduce freeze concentration as a superior option for preserving fish protein hydrolysates, enhancing their stability, and maintaining their nutritional and bioactive qualities.

Association between meal context and meal quality: an ecological momentary assessment in Japanese adults.

The purpose was to assess the relationship between the quality of meals and its context. We conducted a cross-sectional study of 222 Japanese adults aged 30-76 years in 2021. The following information was obtained from the 4-d weighed dietary records: the recording day (working or not), meal type (breakfast, lunch, or dinner), eating companions (alone or with someone), eating location (at home or away from home), and screen-based activity (yes or no). The nutritional quality of each meal was evaluated using the Healthy Eating Index 2020 (HEI-2020). The analysis included 1,295 meals for males and 1,317 for females. The mean HEI-2020 ranged from 43.0 (lunch) to 51.9 (dinner) in males and from 45.7 (breakfast) to 52.0 (dinner) in females. Multilevel linear regression showed that, in males, lunch had a significantly lower HEI-2020 score compared to breakfast (β = -1.81, 95% confidence interval [CI]: -3.42, - 0.20), while dinner had a significantly higher HEI-2020 score (β = 6.77, 95% CI: 5.34, 8.20). Eating with someone was significantly associated with a higher HEI-2020 score (β = 2.22, 95% CI: 0.76, 3.67). Among females, dinner had a higher HEI-2020 score than breakfast (β = 5.21, 95% CI: 3.72, 6.70). Eating away from home was associated with higher HEI-2020 scores (β = 2.14, 95% CI: 0.04, 4.24). Meal type, location, and eating companions were associated with meal quality in this population, with differences between males and females. Incorporating these factors in nutrition education and interventions can enhance diet quality.

Genomic Advances in Biofortification of Iron and Zinc in Wheat (Triticum aestivum L.)

Majority of population that depend on wheat are found to be deficient in iron and zinc. About 20% of calories worldwide are derived from wheat. Milling of wheat reduces the bioavaibility of Fe and Zn in wheat grains. Micronutrient deficiency is the main cause of malnutrition worldwide and hidden hunger in underdeveloped countries. To overcome this problem it becomes necessary to develop varieties that are rich in iron and zinc content. Biofortification gets around these issues by enhancing the micronutrient content of wheat. The genetic approaches of biofortification particularly the non-conventional methods have proved to be the most efficient ones. These method includes QTL mapping approach, GWAS and transgenics. Although conventional methods for a long time has been used for developing varieties of wheat rich in Fe and Zn but conventional breeding for certain traits may be inconvenient and time-consuming and are prone to errors due to their reliance on traditional phenotyping or visual assessments. Several research have been undertaken to map QTLs of Fe and Zn concentration in wheat grains and have been used in elite genetic backgrounds to improve micronutrient content. Genomic studies revealed through GWAS exhibit high QTL resolution and allele coverage, which can be used for improvement of Fe and Zn content in wheat. Genetic engineering techniques or transgenics approaches allows genetic alteration of crops to improve the nutritional quality of wheat. Genomic approach of biofortification of wheat has proved to be the most efficient methods for increasing iron and zinc content in the crop.

Red propolis extract reduces the lipid oxidation of lamb meat

Context Brazilian red propolis stands out for its diverse composition, which includes phenolic compounds whose effects may be similar to those of synthetic feed additives. Aims The objective of this study was to evaluate the effects of red propolis extract on the carcass and meat characteristics of lambs finished under confinement conditions. Methods The meat quality characteristics of the longissimus lumborum muscle were evaluated in 35 Santa Inês lambs, with an average age of 5 months and an initial average body weight of 17.08 ± 2.36 kg (mean ± s.d.), submitted to five distinct treatments (0, 7, 14, 21, 28 mL of red propolis extract/animal.day) over 68 days. Key results The use of propolis did not affect (P > 0.05) the characteristics of the carcass, as well as the chemical composition and cholesterol content. Among the physico-chemical parameters of meat, only the shear force had a quadratic effect (P < 0.05). There was also an exponential effect for lipid oxidation (P < 0.05), where the treatment with propolis had greater antioxidant effect. Meat with a lower content (P < 0.05) of saturated fatty acids was observed in sheep that received extract. There was also an increase (P < 0.05) in the content of monounsaturated acids and consequently an improvement in nutritional quality, atherogenicity and thrombogenicity indexes of desirable fatty acids. Conclusions The red propolis extract improved the lipid profile of the lamb meat. We recommend the inclusion of 7 mL red propolis extract/animal.day (or 59.50 mg total flavoloids/animal.day) in the diet of lambs finished under confinement conditions. Implications The red propolis extract proved to be a viable alternative as a natural feed additive.

Comparative Nutritional Analysis of Improved and Local Chickpea (Cicer arietinum) Cultivars.

Chickpeas have large variations in their types and nutrient composition, owing to diverse environmental conditions, breeding techniques, and cultivars. Thirty-one improved varieties of chickpeas bred for various agronomic traits like high yield, resistance to diseases, and tolerance to abiotic stress were analyzed for their nutrient composition, along with two local varieties. They were found to be rich in proteins (16.09-26.22g/100g) and dietary fiber (10.33-26.33g/100g) with moderate amounts of available carbohydrates (34.20-54.72g/100g) and to have a significant quantity of minerals like calcium (127.50-183.86mg/100g), iron (4.55-8.33mg/100g), and phosphorous (285.92-528.31mg/100g). They were found to be similar (fat, carbohydrates, dietary fiber) or statistically higher (protein, ash) than the local varieties for all the nutrient parameters that were analyzed. A significant difference was also found between the desi and kabuli varieties, where the desi variety was found to have significantly lower fat and available carbohydrates but high dietary fiber content. This study signifies that the varietal differences in nutritional composition are significant in chickpeas. Varieties likeSasho,ICCV 96030, andTeketayshowed desirable nutritional qualities associated with moisture, protein, dietary fiber, and minerals like zinc, phosphorous, iron, copper, and calcium. This data will be beneficial for manufacturers in the product development and value addition industries for the selection of varieties ideal for their needs since the nutrient component also confers several functional and physiochemical properties to the chickpea seed besides providing a nutritionally diverse diet.

Consumption of ultra-processed foods and relationship with sodium and potassium excretion: a cross-sectional study

Introduction: Higher consumption of ultra-processed foods (UPF) had been associated with higher risk of non-communicable diseases (NCD) and NCD-promoting nutrient profile such as high sodium content and low potassium content. The objective of the study was to evaluate the level of food processing according to the NOVA classification and its relationship with sodium and potassium intake estimated by 24-hour urinary excretion. Methods: This is a cross-sectional study. Data collection included 107 workers from a public university (51.4% female; mean age 47 years) participating in an iMC Salt clinical trial). A 24-hour urinary collection was used to estimate sodium and potassium intake, validated by the creatinine coefficient. The corresponding 24-hour dietary recall was used to assess food intake and foods were categorized using the NOVA classification according to the degree and purpose of processing, into four groups. Nutri-score was also used to categorize UPF and provide more information about the nutritional quality of products. Results: The largest energy contribution came from the group of unprocessed or minimally processed foods (51.6%), followed by UPF (24%), processed foods (21.8%) and processed culinary ingredients (2.6%). Individuals with the lowest caloric contribution of the consumption of UPF had higher average values of potassium (K) intake (1438 vs 1136 mg/1000kcal; p=0.007), as individuals with the highest weight contribution of the consumption of unprocessed or minimally processed foods (1434 vs 1109 mg/1000kcal; p=0.010). For sodium (Na) intake no significant results were found between individuals with the lowest and the highest consumption of each NOVA group. Conclusions: Higher consumption of fresh or minimally processed foods and lower UPF intake were associated with higher K intake values. On the other hand, higher UPF intake was not associated with higher Na intake values. Funding: This work was supported by Fundação para a Ciência e Tecnologia by Grant POCI-01-0145-FEDER-029269) and by the European Regional Development Fund (ERDF) through NORTE 2020 (Northern Regional Operational Program 2014/2020) - NORTE-01-0145-FEDER-072687.

Behavioural determinants of healthy and environmentally friendly diets in French university students

Although encouraging the shift toward sustainable diets in young adults is a major challenge to preserve population and planet health, the precursors of sustainable diets in this population remain unknown. This study aimed to identify the behavioural determinants of healthier and more environmentally friendly diets among university students. A sample of 582 French university students reported their food consumption using an online 125-item food frequency questionnaire. The nutritional quality (adherence to French recommendations, sPNNS-GS2) and the greenhouse gas emissions (GHGE) of students’ diets were calculated for an isocaloric diet. Behavioural determinants were measured based on a literature review and classified into the Capability, Opportunity, Motivation Behaviour (COM-B) framework. Linear models, adjusted for socioeconomic characteristics, were run to identify the most prominent behavioural predictors of nutritional quality and GHGE of students’ diets. Higher cooking skills (β=0.38, p=0.01) and health motives (β=0.91, p<0.001) were associated with higher nutritional quality. Greater environmental knowledge was linked to lower GHGE (β=-0.07, p=0.002), while health and weight control motives were associated with higher GHGE (β=0.26, p=0.02 and β=0.39, p<0.001). Enhancing cooking skills and environmental knowledge could enable healthy and environmentally friendly diets, but health-based motives can act as a lever and as a barrier.

Proximate composition, physico-chemical, techno-functional, amino acid profile, fatty acid profile, nutritional quality, antioxidant, anti-amylase and anti-lipase properties of bee bread, royal jelly, and bee propolis

Approximate composition, physico-chemical, techno-functional, amino acid profile, fatty acid profile, nutritional quality, antioxidant, anti-amylase and anti-lipase properties of bee bread, royal jelly, and bee propolis were investigated. The main differences between the analyzed bee products were found in the content of protein (royal jelly), polysaccharides (bee bread), balsam (propolis), wax (propolis), and polyphenol (propolis). Bee products had considerable oil-holding capacity, water-binding capacity, water-holding capacity, emulsifying activity, and foaming capacity. Bee products had higher amounts of glucogenic amino acid, non-essential amino acid, sweet amino acid, hydrophobic amino acid, essential amino acid, ketogenic amino acid, and flavor amino acids and lower amounts of bitter amino acid, non-protein amino acid, branched-chain amino acid, and aromatic amino acid. Bee products contained higher amounts of unsaturated fatty acid, polyunsaturated fatty acid, monounsaturated fatty acid, saturated fatty acid, omega-3, and omega-6, and lower amounts of omega-9 and omega-7. Bee products, especially royal jelly, had a considerable health-promoting index, hypocholesterolemic index, omega-6/omega-3, atherogenicity index, and thrombogenicity index. Bee bread, royal jelly, and bee propolis showed good radical scavenging activity and effectively inhibited amylase and lipase similar to the control. Propolis, bee bread, and royal jelly are proposed as possible techno-functional ingredients for food and health.

Molybdenum oxide nanoparticles improve soybean yield and enhance nutritional quality

Molybdenum oxide nanoparticles (NPMo) is a novel clean molybdenum source fertilizer known for enhancing grain yield in agricultural crops, including soybean. However, the impact of NPMo application on soybean's nutritional quality remains unclear. To investigate, a potted plant experiment compared soybeans response to three molybdenum sources (NPMo, bulk molybdenum trioxide (BMo), and ammonium molybdate (IMo)), focusing on mineral, fatty acid, and amino acid contents. The results showed that Mo application could improve yield of soybean, as supported by the increased index of yield composition. Further study showed that Mo application increased the concentrations of macronutrients and micronutrients by improve root traits and nodule number. In addition, Mo application optimized the composition of fatty acid by improving polyunsaturated fatty acids via the increased contents of linoleic, linolenic acid and decreased oleic acid in soybean seed. The essential amino acid (EAA) and total amino acid (TAA) content of seeds in soybean-treated with IMo and BMo was higher than that in NPMo treatment, but the EAA/TAA ratio of amino acid in IMo and BMo treatment was lower than that in NPMo treatment, indicating that more bioavailability of seeds in NPMo treatment and this was verified by the higher value of essential amino acid index and biomass value in NPMo treatment. The study finally suggested that NPMo fertilizer increased yield and nutritional quality of soybean.

Effect of microbubbles on immersion freezing of grape tomato

Microbubbles (MBs) were incorporated into calcium chloride solution as a novel freezing medium for immersion freezing of grape tomato. The effects of MB size (39, 43, 48 μm mean diameter), entrapped gas (air, N2, CO2) and freezing temperature (−10, −15, −20 °C) on the freezing behavior and quality attributes of tomato were investigated. MBs increased the nucleation temperature from −7.4 to −3.5 °C and reduced the onset time of nucleation from 5.8 to 2.9 min at freezing temperature of −20 °C, which facilitated the formation of small ice crystals within tomato. MB-assisted freezing reduced the drip loss by 13.7–17.0% and improved the firmness of tomato, particularly when MB size and freezing temperature decreased. Freezing tomato with air-MBs did not compromise its nutritional quality, using N2- and CO2-MBs even increased its lycopene content, by 31% and 23%, respectively. The results proved the preservation effect of MBs on fruit during immersion freezing. This study can benefit the fruit and vegetable industry by providing an efficient freezing technology for producing frozen products with high sensory and nutritional quality.

Phosphatidylinositol-specific phospholipase C-associated phospholipid metabolism mediates DcGLRs channel to promote calcium influx under CaCl2 treatment in shredded carrots during storage

The rapid activation of phosphatidylinositol-specific phospholipase C (PI-PLC) occurs early after the stimulation of biotic and abiotic stress in plants, which directly associated with the calcium channel-induced calcium (Ca2+) influx. Exogenous calcium chloride (CaCl2) mediates the calcium signaling transduction to promote the γ-aminobutyric acid accumulation and nutritional quality in shredded carrots whereas the generation mechanism remains uncertain. Therefore, the involvement of PI-PLC-associated phospholipid metabolism was investigated in present study. Our result revealed that CaCl2 treatment promoted the expression and activity of PI-PLC and increased the inositol 1,4,5-trisphosphate and hexakisphosphate content in shredded carrots. The transcripts of multi-glutamate receptor-like channels (DcGLRs), the glutamate and γ-aminobutyric acid (GABA) content, and Ca2+ influx were induced by CaCl2 treatment in shredded carrots during storage. However, PI-PLC inhibitor (U73122) treatment inhibited the activation of PI-PLC, the increase of many DcGLRs family genes expression levels, and Ca2+ influx. Moreover, the identification of DcPI-PLC4/6 and DcGLRs proteins, along with the analysis of characteristic domains such as PLCXc, PLCYc, C2 domain, transmembranous regions, and ligand binding domain, suggests their involvement in phospholipid catalysis and calcium transport in carrots. Furthermore, DcPI-PLC4/6 overexpression in tobacco leaves induced the Ca2+ influx by activating the expressions of NtGLRs and the accumulation of glutamate and GABA. These findings collectively indicate that CaCl2 treatment-induced PI-PLC activation influences DcGLRs expression levels to mediate cytosolic Ca2+ influx, thus, highlighting the “PI-PLC-GLRs-Ca2+” pathway in calcium signaling generation and GABA biosynthesis in shredded carrots.

Effect of Agronomic Biofortification of Zn and Fe on Growth, Yield and Economics of Pigeonpea

Pigeonpea (Cajanus cajan) is a major leguminous crop providing substantial nutritional benefits, especially protein to millions of people worldwide. However, its yield and nutritional quality are often constrained by micronutrient deficiencies, particularly zinc (Zn) and iron (Fe). This study investigates the effects of agronomic fortification with Zn and Fe on the growth, yield parameters and overall yield of pigeonpea. The experiment was conducted through a randomized complete block design with nine treatments and replicated thrice. Agronomic fortification involved foliar application of Zn and Fe at flowering and pod development stages. Results indicated that among different treatments the combined foliar application of 0.5 % ZnSO4 + 0.5 % FeSO4 at flower and pod initiation recorded significantly higher plant height (156.7 cm), number of branches per plant (16.8), number of pods per plant (98.5), number of seeds per pod (5.4), pod weight per plant (128.5 g), seed weight per plant (83.5 g), seed yield (1056 kg ha-1) and stalk yield (2503 kg ha-1) in the fortified treatments compared to the control. Notably, the combined Zn-Fe fortification exhibited the most pronounced effects on growth and yield parameters. Overall, agronomic fortification with Zn and Fe positively influenced the growth, yield parameters and yield of pigeonpea, suggesting its potential as a sustainable strategy to alleviate micronutrient deficiencies and enhance crop productivity in pigeonpea cultivation systems.

Freeze-thaw procedure as an alternative method to reduce the cooking time of Jack bean (Canavalia ensiformis (L.) DC) while retaining its nutritional quality

This study explored the effect of freeze-thaw procedures on the Jack bean’s cell wall, cooking times, and nutritional quality.Confocal laser microscopy was used to examine bean’s microstructure. Optimal cooking times, hemagglutination activity, and mineral content were evaluated on beans subjected to freeze-thaw procedures and those cooked with sodium bicarbonate (AC) and demineralized water (DC). The freeze-thaw procedure that yield the largest reduction in cooking times, AC, and DC samples were used for in vitro protein and starch digestion.Freeze-thaw procedure at -20 °C for 24 h resulted in the biggest enlargement of intercellular spaces and the largest reduction in cooking time although it was less effective compared to alkaline salt cooking. No hemagglutination activity was observed in any cooked beans and mineral loss was correlated with duration of cooking times. Protein digestibility increased in freeze-thaw treated beans compared to control beans cooked in demineralized water, with no effect on starch digestibility. The findings suggest that enlargement of intercellular space due to freeze-thawing treatment can reduce cooking times and that the shorter duration of cooking may increase protein digestibility. The absence of hemagglutination activity and the observed mineral loss emphasize the importance of efficient cooking methods in preserving nutritional properties.

OsAAP8 mutation leads to significant improvement in the nutritional quality and appearance of rice grains.

The online version contains supplementary material available at 10.1007/s11032-024-01473-w.

Influence of weevil on the physicochemical characteristics, functional properties, and nutritional value of rice (Oryza sativa L.) produced at Yagoua (far-north Cameroon)

The infestation of rice by pests during the post-harvest phase is one of the consequences of the deterioration of its technological and nutritional quality. Therefore, the present study was carried out to determine the physico-chemical characteristics, functional properties and nutritional value of uninfested and weevil-infested rice during storage. To this end, rice samples were collected from a rice production unit in the Far North Region of Cameroon. The physico-chemical and functional properties of uninfested and infested rice flours were determined using standard methods. The results showed that among the functional properties, only porosity showed a significant difference (p˂0.05) between infested (13.88 %) and uninfested (17.30 %) rice flours. Concerning the proximate composition, except for the carbohydrate content, where a significant decrease (p˂0.05) was observed between infested (68.15 %) and non-infested (58.43 %) rice flours, no significant difference (p > 0.05) was observed for the other nutrients evaluated. It was also observed that weevil infestation had a significant (p < 0.05) effect on the mineral content of the rice samples. Furthermore, scanning electron microscopy analysis revealed the presence of smaller granules with imprecise shapes in non-infested rice flour. Thus, this study showed that weevil infestation had a significant negative impact on the nutritional quality of rice and that good practices must be adopted by producers to ensure the quality of rice grains during storage.

Variability in Morphological, Biochemical, and Proximate Yield Composition among Predominant Amaranthus hybridus Cultivars in South-West Nigeria

Variability in Morphological, Biochemical, and Proximate Yield Composition among Predominant Amaranthus hybridus Cultivars in South-West Nigeria

Polybrominated diphenyl ethers (PBDEs) decreased the protein quality of rice grains by disturbing amino acid metabolism

Polybrominated diphenyl ethers (PBDEs) in soils posed potential risks to crop growth and food safety due to their prevalence and persistence. PBDEs were capable of being absorbed and accumulated into crops, impacting their growth, whereas the interference on metabolic components and nutritional composition deserves further elucidation. This study integrated a combined non-targeted and targeted metabolomics method to explore the influences of 2,2',4,4'-tetrabromodiphenyl ether (BDE-47), 2,2',4,4',5-pentabromodiphenyl ether (BDE-99) and decabromodiphenyl ether (BDE-209) on the metabolic responses of rice (Oryza sativa). Metabolic pathways, which were associated with sugars, organic acids, and amino acids, were significantly disturbed under PBDE stresses. Particularly, 75% of the marked altered pathways belonged to amino acid metabolism, with alanine / aspartate / glutamate metabolism being commonly enhanced. The degradation of aspartic acid promoted the formation of downstream amino acids, among which the levels of lysine, methionine, isoleucine, and asparagine were increased by 1.31–3.15 folds compared to the control. Thus, the antioxidant capacity in rice plants was enhanced, particularly through the significant promotion of ascorbic acid-glutathione (AsA-GSH) cycle in rice leaves. The amino acids were promoted to resist reactive oxygen species (ROS) efficiently, thus were deficient for nutrient storage. When exposed to 4 μmol/kg PBDEs, the contents of amino acids and proteins in grains decreased by 9.1–32.1% and 8.6–34.8%, respectively. In particular, glutelin level was decreased by 5.6–41.2%, resulting in a decline in nutritional quality. This study demonstrated that PBDEs deteriorated the protein nutrition in rice grains by affecting amino acid metabolism, providing a new perspective for evaluating the ecological risks of PBDEs and securing agricultural products.

Discrimination and evaluation of commercial salmons by low-molecule-weight compounds: Oligopeptides and phosphatides

In this study, the overall sensory characteristics and low-molecule-weight compounds were analyzed to achieve the discrimination of different commercial salmons and investigate the salmon's sensory and nutritional quality. The results showed that above the overall sensory properties, O. mykiss, S. salar, and O. kisutch were the most satisfied salmons by the panel with the desirable texture and flavor, which displayed a large potential for growth in the consumption market. The alcohols and sulfur compounds were key volatile compounds contributing to typical aroma of O. masou and O. gorbuscha, response higher than others by 147% to 167%. The oligopeptides and phospholipids in salmon could be used as biomarkers for discrimination of these salmon. Oligopeptides were also closely related to the taste quality of salmon. Seventeen oligopeptides showed potential umami activity based on molecular docking results, especially Arg-Val and Ser-Asn, which were the key tastants contributing to the umami of salmon.