Microwave-driven lipid remodeling coordinates flavor genesis in : a multi-omics interrogation.

Flavoromics and metabolomics were used to analyze flavor and metabolic changes of during microwave vacuum drying. 21 alcohols, 28 aldehydes and other volatile compounds were identified. Volatile compound diversity and concentration, mainly of alcohols and aldehydes, declined as drying advanced. 28 differential aroma compounds were screened by PLS - DA, and 16 key differential metabolites, mostly in lipid - related pathways, were found. Esters, aldehydes and pyrazines may be key aroma substances. Regulating differential metabolites is crucial for aroma formation, offering new insights for flavor research.