Mass spectrometry-based lipidomics combined with flavoromics reveal the mechanism of characteristic flavor formation in Chelidonichthys kumu bone soup treated with different edible oils by frying

Frying is the necessary step of fish soup production, which directly affects the flavor and nutritional quality of the soup. To investigate the effect of edible oil on the final quality of fish bone soup, five kinds of oil were employed in this study. The results showed that olive oil could promote the dissolution of glutamic acid and aspartic acid into the soup, the umami value elevated nearly four times. Meanwhile, olive oil and sunflower oil brought more volatile flavor substances, which contributed to the highly accepted flavor. Triglyceride O-16:0/18:1/18:2 (palmitic/oleic/linoleic triglycerides) was regarded as a potential precursor for the formation of flavor substances, such as 1-octen-3-one and 2-heptanone, which contribute to the specific flavor of fish bone soup. This study revealed that frying would improve the quality of fish bone soup by changing the color and flavor profile, guiding the selection oil for the industrial processing of fish bone soup.