Enzymatic interesterification of freshwater fish oil from grass carp (<i>Ctenopharyngodon idella</i>) viscera: a novel approach to mitigate fishy odors through lipid restructuring.

ABSTRACT: This study explores enzymatic interesterification of grass carp visceral fish oil and coconut oil, examining its impacts on lipidomic and flavoromic profiles via UHPLC-Q-TOF/MS and GC-MS. Lipidomics results revealed that interesterification reaction significantly regulated glycerolipids, primarily triacylglycerols and diacylglycerols, and influenced phospholipids, particularly phosphatidylethanolamine (p < 0.05). Flavoromics identified 19 key flavors contributing to reduced fishy odors (aldehydes and alcohols) and enhanced desirable aroma (esters). Electronic nose confirmed notable changes in flavors, with key aroma compounds showing adjusted relative odor activity values. Correlation analysis demonstrated that medium- and long-chain triacylglycerols and free fatty acids were signif

SUBMITTER: Li J 

PROVIDER: S-EPMC12553065 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature