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Mechanistic Differences in Flavor Formation Induced by Cold Plasma in Golden Pomfret (Trachinotus ovatus) Oil and Meat: A Focus on Lipid Oxidation and Volatile Compounds

Tinghan Wei, Jialong Gao, Xiaoyu Xia, Xinquan Huang, Wenhong Cao, Xiaoming Qin, Haisheng Lin, Huina Zheng, Zhihong Zheng

2026.5.1LWT-FOOD SCIENCE AND TECHNOLOGY

DOI: 10.1016/j.lwt.2026.119543

Abstract

• Analysis of the transformation of flavor precursors to flavor compounds during the reaction. • The correlation between changes in fatty acids and volatile compounds was analyzed. • 50 W as optimal, effectively achieving deodorization of fish oil and enhancement of the meat's aroma.

Citation format

WEI, Tinghan, et al. Mechanistic differences in flavor formation induced by cold plasma in golden pomfret (trachinotus ovatus) oil and meat: A focus on lipid oxidation and volatile compounds. LWT-FOOD SCIENCE AND TECHNOLOGY, 2026.