Flavor enhancement of corn oil through the solid-state complex-enzyme hydrolysis: Process optimization and mechanistic insights

The monotonous flavor of corn oil has limited its development in high-end markets. Although desirable flavor can be obtained by high-temperature processing, nutrient loss and safety risks hinder its application in fragrant corn oil (FCO) production. To address these limitations, a solid-state complex-enzyme hydrolysis (CEH) technology was developed to enhance FCO flavor through targeted precursor enrichment under mild conditions. The alcalase-glucoamylase system was optimized by multi-objective optimization under 15% water addition, generating free amino acids and total sugars at 538.31 mg/100 g and 2945.27 mg/100 g. Compared to untreated samples, more nutritional components were preserved in FCO by CEH. Simultaneously, volatile organic compounds were enhanced by 84.4%, particularly Strecker aldehydes and heterocyclic compounds. Synergistic mechanisms were elucidated through molecular docking, revealing selective substrate degradation and reduced competitive inhibition in enzymatic hydrolysis. Multi-pathway flavor formation involving Maillard reaction, lipid oxidation, and physical release was established, providing theoretical foundation for high-value FCO development.