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TBARS values increased significantly (\n                      <jats:italic>P<\/jats:italic>\n                      &lt; 0.05), whereas POV initially increased and subsequently decreased, indicating the formation and decomposition of lipid hydroperoxides. Meanwhile, SFA increased significantly (\n                      <jats:italic>P<\/jats:italic>\n                      &lt; 0.05), whereas MUFA and PUFA decreased significantly (\n                      <jats:italic>P<\/jats:italic>\n                      &lt; 0.05), suggesting preferential degradation of unsaturated fatty acids during fermentation. These changes were accompanied by marked alterations in aroma and taste characteristics and the formation of diverse volatile compounds. KEGG pathway analysis identified \u03b1\u2010linolenic acid and linoleic acid metabolism as key pathways associated with volatile flavor generation. Overall, oxidative degradation of unsaturated fatty acids, particularly linoleic acid and \u03b1\u2010linolenic acid, was a major contributor to volatile flavor evolution. These findings provide new insights into the potential link between lipid oxidation, fatty acid transformation, and flavor formation during low\u2010salt wet\u2010marinated fermentation, providing a theoretical basis for flavor regulation and quality improvement of fermented aquatic products.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71504","type":"journal-article","created":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T07:45:07Z","timestamp":1790322307000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Lipid Oxidation\u2010Driven Flavor Evolution During Low\u2010Salt Wet\u2010Marinated Fermentation of Golden Pomfret"],"prefix":"10.1111","volume":"91","author":[{"given":"Jiajun","family":"Yan","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Guangdong Modern Agricultural Science and Technology Innovation Center  Zhanjiang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qiuhan","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Guangdong Modern Agricultural Science and Technology Innovation Center  Zhanjiang 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