{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,3]],"date-time":"2026-08-03T05:46:06Z","timestamp":1785735966438,"version":"3.56.0"},"reference-count":48,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,8,3]],"date-time":"2026-08-03T00:00:00Z","timestamp":1785715200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>Olive, walnut, flaxseed, and camellia oils are premium edible oils rich in unsaturated fatty acids, yet they exhibit distinct fatty acid profiles: olive and camellia oils are high in monounsaturated fatty acids, while walnut and flaxseed oils are abundant in polyunsaturated fatty acids. Despite their market value and nutritional importance, a systematic comparative metabolomic analysis covering both volatile and non\u2011volatile compounds under unified conditions has been lacking.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>We performed a comprehensive metabolomic comparison of the four oils using headspace solid\u2011phase microextraction\/gas chromatography\u2011mass spectrometry (HS\u2011SPME\/GC\u2011MS) for volatile compounds and ultra\u2011high\u2011performance liquid chromatography\u2011high\u2011resolution mass spectrometry (UHPLC\u2011HRMS) for non\u2011volatile metabolites. Multivariate statistical methods, including principal component analysis (PCA), partial least\u2011squares discriminant analysis (PLS\u2011DA), and relative odor activity value (ROAV) calculation, were applied to identify differential metabolites and characteristic biomarkers.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>A total of 100 volatile and 1,186 non\u2011volatile metabolites were identified, covering alcohols, aldehydes, fatty acids, terpenes, phenolics, and others. PCA and heatmap analyses showed clear separation among the four oils. Common flavor markers included hexanal, ethanol, and ethyl hexanoate, while specific biomarkers such as hydroxytyrosol (olive oil), juglone (walnut oil), lignans (flaxseed oil), and camelliasaponin (camellia oil) were distinguished. ROAV analysis highlighted key flavor\u2011active volatiles, and differential metabolites were significantly correlated with flavor attributes, oxidative stability, and nutritional characteristics.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Discussion<\/jats:title>\n                    <jats:p>Our integrated volatile\u2011non\u2011volatile metabolomic approach provides a systematic foundation for comparing the compositional, flavor, and quality differences among high\u2011unsaturated fatty acid vegetable oils. The identified biomarkers and their correlations offer valuable tools for oil authentication, quality control, and functional product development, demonstrating the superiority of combined metabolomic profiling over single\u2011platform analyses.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fnut.2026.1853929","type":"journal-article","created":{"date-parts":[[2026,8,3]],"date-time":"2026-08-03T05:30:55Z","timestamp":1785735055000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Comparative metabolomics of high-unsaturated fatty acid oils: exploring volatile and nonvolatile metabolite differences in olive, walnut, flaxseed, and camellia oils"],"prefix":"10.3389","volume":"13","author":[{"given":"Bo","family":"Zhang","sequence":"first","affiliation":[{"name":"Longnan Academy of Non-wood Forest","place":["Longnan, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhanglian","family":"Chen","sequence":"additional","affiliation":[{"name":"Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University","place":["Shihezi, Xinjiang, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kai","family":"Qin","sequence":"additional","affiliation":[{"name":"Longnan Academy of Non-wood Forest","place":["Longnan, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongxing","family":"Yang","sequence":"additional","affiliation":[{"name":"Longnan Academy of Non-wood Forest","place":["Longnan, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Li","family":"Xu","sequence":"additional","affiliation":[{"name":"Longnan Academy of Non-wood Forest","place":["Longnan, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhengwu","family":"Zhang","sequence":"additional","affiliation":[{"name":"Longnan Academy of Non-wood Forest","place":["Longnan, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,8,3]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"1864","DOI":"10.3390\/molecules29081864","article-title":"The antioxidant, anti-inflammatory and moisturizing effects of Camellia oleifera oil and its potential applications","volume":"29","author":"Zhou","year":"2024","journal-title":"Molecules"},{"key":"ref2","doi-asserted-by":"publisher","first-page":"423","DOI":"10.5650\/jos.ess19205","article-title":"Influence of roasting on oil content, bioactive components of different walnut kernel","volume":"69","author":"Ghafoor","year":"2020","journal-title":"J Oleo Sci"},{"key":"ref3","doi-asserted-by":"publisher","first-page":"e14504","DOI":"10.1111\/jfbc.14504","article-title":"Research progress on walnut oil: bioactive compounds, health benefits, extraction methods, and medicinal uses","volume":"46","author":"Song","year":"2022","journal-title":"J Food Biochem"},{"key":"ref4","doi-asserted-by":"publisher","first-page":"252","DOI":"10.1016\/j.tifs.2021.09.025","article-title":"The composition, extraction, analysis, bioactivities, bioavailability and applications in food system of flaxseed (Linum usitatissimum L.) oil: a review","volume":"118","author":"Yang","year":"2021","journal-title":"Trends Food Sci Technol"},{"key":"ref5","doi-asserted-by":"publisher","DOI":"10.29219\/fnr.v68.10487","article-title":"Fats and oils \u2013 a scoping review for Nordic nutrition recommendations 2023","volume":"68","author":"Rosqvist","year":"2024","journal-title":"Food Nutr Res"},{"key":"ref6","doi-asserted-by":"publisher","first-page":"144924","DOI":"10.1016\/j.foodchem.2025.144924","article-title":"Optimization and validation of a rapid LC-MS\/MS method for the detection and quantification of illegal dyes in olive oil from Egyptian markets","volume":"488","author":"Ragab","year":"2025","journal-title":"Food Chem"},{"key":"ref7","doi-asserted-by":"publisher","first-page":"2186","DOI":"10.3390\/foods12112186","article-title":"Oxidative stability and genotoxic activity of vegetable oils subjected to accelerated oxidation and cooking conditions","volume":"12","author":"Ansorena","year":"2023","journal-title":"Foods"},{"key":"ref8","doi-asserted-by":"publisher","first-page":"142125","DOI":"10.1016\/j.foodchem.2024.142125","article-title":"Development of a time-resolved laser-induced fluorescence fingerprinting method for detecting low-level adulteration in extra virgin olive oil","volume":"465","author":"Ma","year":"2025","journal-title":"Food Chem"},{"key":"ref9","doi-asserted-by":"publisher","first-page":"5576","DOI":"10.1111\/1750-3841.17295","article-title":"Innovative insights into the roasting-driven transformation of volatile compounds and quality markers in flaxseed (Linum usitatissimum L.) oil","volume":"89","author":"Chen","year":"2024","journal-title":"J Food Sci"},{"key":"ref10","doi-asserted-by":"publisher","first-page":"114387","DOI":"10.1016\/j.scienta.2025.114387","article-title":"Comprehensive evaluation system for quality characteristics of olive (Olea europaea L.) in Longnan, China","volume":"351","author":"Hai","year":"2025","journal-title":"Sci Hortic"},{"key":"ref11","doi-asserted-by":"publisher","first-page":"100908","DOI":"10.1016\/j.fochx.2023.100908","article-title":"Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage","volume":"20","author":"Li","year":"2023","journal-title":"Food Chemistry: X"},{"key":"ref12","doi-asserted-by":"publisher","first-page":"104480","DOI":"10.1016\/j.jfca.2022.104480","article-title":"Effect of sequential fermentation with four non-Saccharomyces and Saccharomyces cerevisiae on nutritional characteristics and flavor profiles of kiwi wines","volume":"109","author":"Li","year":"2022","journal-title":"J Food Compos Anal"},{"key":"ref13","doi-asserted-by":"publisher","first-page":"1761517","DOI":"10.3389\/fphar.2025.1761517","article-title":"Serum valeric acid stimulates lung epithelial cilia assembly and improves prognosis in patients with severe respiratory infections","volume":"16","author":"Zhang","year":"2026","journal-title":"Front Pharmacol"},{"key":"ref14","doi-asserted-by":"publisher","first-page":"133942","DOI":"10.1016\/j.foodchem.2022.133942","article-title":"Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods","volume":"399","author":"R\u00edos-Reina","year":"2023","journal-title":"Food Chem"},{"key":"ref15","doi-asserted-by":"publisher","first-page":"S2926","DOI":"10.1080\/10942912.2017.1382510","article-title":"Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME\/GC\u2013MS","volume":"20","author":"Xu","year":"2017","journal-title":"Int J Food Prop"},{"key":"ref16","doi-asserted-by":"publisher","first-page":"4884","DOI":"10.1111\/1750-3841.17186","article-title":"Comparison of chemical compositions and aroma characteristics of walnut oil prepared by different roasting processes","volume":"89","author":"Lu","year":"2024","journal-title":"J Food Sci"},{"key":"ref17","doi-asserted-by":"publisher","first-page":"3342","DOI":"10.1080\/87559129.2024.2354331","article-title":"From olive oil production to by-products: emergent technologies to extract bioactive compounds","volume":"40","author":"Soares","year":"2024","journal-title":"Food Rev Int"},{"key":"ref18","doi-asserted-by":"publisher","first-page":"2494","DOI":"10.1007\/s12161-021-02061-w","article-title":"Identification of trace volatile and phenolic compounds in olive oils with trees growing in different area conditions: using SPME\/GC\u2013MS","volume":"14","author":"Rekik","year":"2021","journal-title":"Food Anal Methods"},{"key":"ref19","doi-asserted-by":"publisher","first-page":"100753","DOI":"10.1016\/j.crfs.2024.100753","article-title":"A critical review of the bioactive ingredients and biological functions of camellia oleifera oil","volume":"8","author":"Qin","year":"2024","journal-title":"Curr Res Food Sci"},{"key":"ref20","doi-asserted-by":"publisher","first-page":"138779","DOI":"10.1016\/j.foodchem.2024.138779","article-title":"Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. Seed oil","volume":"446","author":"Han","year":"2024","journal-title":"Food Chem"},{"key":"ref21","doi-asserted-by":"publisher","first-page":"139124","DOI":"10.1016\/j.foodchem.2024.139124","article-title":"Comparison evaluation pretreatments on the quality characteristics, oxidative stability, and volatile flavor of walnut oil","volume":"448","author":"Ma","year":"2024","journal-title":"Food Chem"},{"key":"ref22","doi-asserted-by":"publisher","first-page":"106931","DOI":"10.1016\/j.jfca.2024.106931","article-title":"Prolonging the oxidative stability of walnut oil by endogenous antioxidants: phytosterol compounding for improved antioxidant capacity","volume":"137","author":"Zhang","year":"2025","journal-title":"J Food Compos Anal"},{"key":"ref23","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2022.903611","article-title":"Identification and characterization of the stability of hydrophobic Cyclolinopeptides from flaxseed oil","volume":"9","author":"Fojnica","year":"2022","journal-title":"Front Nutr"},{"key":"ref24","doi-asserted-by":"publisher","first-page":"1845","DOI":"10.1080\/10408398.2022.2119363","article-title":"Health benefits of flaxseed and its peptides (linusorbs)","volume":"64","author":"Shim","year":"2022","journal-title":"Crit Rev Food Sci Nutr"},{"key":"ref25","doi-asserted-by":"publisher","first-page":"132715","DOI":"10.1016\/j.foodchem.2022.132715","article-title":"Antibacterial properties of cyclolinopeptides from flaxseed oil and their application on beef","volume":"385","author":"Liu","year":"2022","journal-title":"Food Chem"},{"key":"ref26","doi-asserted-by":"publisher","first-page":"104534","DOI":"10.1016\/j.jfca.2022.104534","article-title":"Walnut (Juglans regia L.) oil chemical composition depending on variety, locality, extraction process and storage conditions: a comprehensive review","volume":"110","author":"R\u00e9bufa","year":"2022","journal-title":"J Food Compos Anal"},{"key":"ref27","doi-asserted-by":"publisher","first-page":"165","DOI":"10.1016\/j.fitote.2015.04.001","article-title":"Three new prenylated flavonoids from Macaranga denticulata and their anticancer effects","volume":"103","author":"Yang","year":"2015","journal-title":"Fitoterapia"},{"key":"ref28","doi-asserted-by":"publisher","first-page":"4754","DOI":"10.3390\/molecules28124754","article-title":"LC\u2013MS metabolomic profiling of five types of unrefined, cold-pressed seed oils to identify markers to determine oil authenticity and to test for oil adulteration","volume":"28","author":"Sumara","year":"2023","journal-title":"Molecules"},{"key":"ref29","doi-asserted-by":"publisher","first-page":"e0284599","DOI":"10.1371\/journal.pone.0284599","article-title":"Identification of sunflower, rapeseed, flaxseed and sesame seed oil metabolomic markers as a potential tool for oil authentication and detecting adulterations","volume":"18","author":"Sumara","year":"2023","journal-title":"PLoS One"},{"key":"ref30","doi-asserted-by":"publisher","first-page":"103876","DOI":"10.1016\/j.fbio.2024.103876","article-title":"Metabolomic and chemometrics depict to understand the nutraceutical potential of different flaxseed varieties","volume":"59","author":"Mueed","year":"2024","journal-title":"Food Biosci"},{"key":"ref31","doi-asserted-by":"publisher","first-page":"103985","DOI":"10.1016\/j.fochx.2026.103985","article-title":"Advancing quality evaluation and origin tracing of Hainan camellia oleifera oil through lipidomics and multidimensional analysis","volume":"36","author":"Huang","year":"2026","journal-title":"Food Chemistry: X"},{"key":"ref32","doi-asserted-by":"publisher","first-page":"104444","DOI":"10.1016\/j.tifs.2024.104444","article-title":"Phenolic profiling for geographical and varietal authentication of extra virgin olive oil","volume":"147","author":"Blasi","year":"2024","journal-title":"Trends Food Sci Technol"},{"key":"ref33","doi-asserted-by":"publisher","first-page":"151","DOI":"10.1007\/s00217-023-04373-z","article-title":"Characterization and discrimination of camellia oil varieties according to fatty acid, squalene, tocopherol, and volatile substance contents by chromatography and chemometrics","volume":"250","author":"Tang","year":"2024","journal-title":"Eur Food Res Technol"},{"key":"ref34","doi-asserted-by":"publisher","first-page":"138059","DOI":"10.1016\/j.foodchem.2023.138059","article-title":"Vegetable oils: classification, quality analysis, nutritional value and lipidomics applications","volume":"439","author":"Xiang","year":"2024","journal-title":"Food Chem"},{"key":"ref35","doi-asserted-by":"publisher","first-page":"134342","DOI":"10.1016\/j.foodchem.2022.134342","article-title":"New insight into the evolution of volatile profiles in four vegetable oils with different saturations during thermal processing by integrated volatolomics and lipidomics analysis","volume":"403","author":"Hu","year":"2023","journal-title":"Food Chem"},{"key":"ref36","doi-asserted-by":"publisher","first-page":"656","DOI":"10.1002\/ejlt.200300871","article-title":"Lipase-catalyzed alcoholysis of vegetable oils","volume":"105","author":"Soumanou","year":"2003","journal-title":"Eur J Lipid Sci Technol"},{"key":"ref37","doi-asserted-by":"publisher","first-page":"3489","DOI":"10.3390\/foods11213489","article-title":"Typical characterization of commercial camellia oil products using different processing techniques: triacylglycerol profile, bioactive compounds, oxidative stability, antioxidant activity and volatile compounds","volume":"11","author":"Zeng","year":"2022","journal-title":"Foods"},{"key":"ref38","doi-asserted-by":"publisher","first-page":"105404","DOI":"10.1016\/j.arabjc.2023.105404","article-title":"Volatile characterization of crude and refined walnut oils from aqueous enzymatic extraction by GC-IMS and GC-MS","volume":"17","author":"Deng","year":"2024","journal-title":"Arab J Chem"},{"key":"ref39","doi-asserted-by":"publisher","first-page":"1209","DOI":"10.1002\/aocs.12796","article-title":"A review of advanced techniques for detecting the authenticity and adulteration of camellia oil","volume":"101","author":"Farooq","year":"2024","journal-title":"J Am Oil Chem Soc"},{"key":"ref40","doi-asserted-by":"publisher","first-page":"3175","DOI":"10.1007\/s00217-025-04832-9","article-title":"Application of metabolomics and chemometrics for authentication of vegetable oils and adulteration detection: a review","volume":"251","author":"Sulaiman","year":"2025","journal-title":"Eur Food Res Technol"},{"key":"ref41","doi-asserted-by":"publisher","first-page":"68","DOI":"10.3390\/separations11030068","article-title":"Real-time authentication of camellia oil by rapid evaporative ionization mass spectrometry","volume":"11","author":"Xiang","year":"2024","journal-title":"Separations (Basel)"},{"key":"ref42","doi-asserted-by":"publisher","first-page":"3295","DOI":"10.1002\/jsfa.12506","article-title":"Combining different biomarkers to distinguish chemlali virgin olive oils from different geographical areas of Tunisia","volume":"103","author":"Lazzez","year":"2023","journal-title":"J Sci Food Agric"},{"key":"ref43","doi-asserted-by":"publisher","first-page":"104430","DOI":"10.1016\/j.tifs.2024.104430","article-title":"Proven traceability strategies using chemometrics for organic food authenticity","volume":"147","author":"Lozano-Castell\u00f3n","year":"2024","journal-title":"Trends Food Sci Technol"},{"key":"ref44","doi-asserted-by":"publisher","first-page":"361","DOI":"10.1038\/s41929-023-01103-2","article-title":"A non-carboxylative route for the efficient synthesis of central metabolite malonyl-CoA and its derived products","volume":"7","author":"Li","year":"2024","journal-title":"Nat Catal"},{"key":"ref45","doi-asserted-by":"publisher","DOI":"10.1016\/j.eng.2025.07.019","article-title":"Medicinal tropane alkaloids: biosynthesis, evolution and engineering","author":"Qiu","year":"2025","journal-title":"Engineering"},{"key":"ref46","doi-asserted-by":"publisher","first-page":"142637","DOI":"10.1016\/j.foodchem.2024.142637","article-title":"Lipoxygenases (LOXs): will turning off this genetic switch help safeguard the flavor and nutritional quality of stored lipid-rich staple foods?","volume":"470","author":"Mathavaraj","year":"2025","journal-title":"Food Chem"},{"key":"ref47","doi-asserted-by":"publisher","first-page":"100848","DOI":"10.1016\/j.crfs.2024.100848","article-title":"Characterization of volatile organic compounds in walnut oil with various oxidation levels using olfactory analysis and HS-SPME-GC\/MS","volume":"7","author":"Sun","year":"2024","journal-title":"Current Research in Food Science"},{"key":"ref48","first-page":"100784","article-title":"Characteristic volatile compounds, fatty acids and minor bioactive components in oils from green plum seed by HS-GC-IMS, GC-MS and HPLC","volume":"19","author":"Xu","year":"2023","journal-title":"Food Chem"}],"container-title":["Frontiers in Nutrition"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fnut.2026.1853929\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,8,3]],"date-time":"2026-08-03T05:30:58Z","timestamp":1785735058000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fnut.2026.1853929\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8,3]]},"references-count":48,"alternative-id":["10.3389\/fnut.2026.1853929"],"URL":"https:\/\/doi.org\/10.3389\/fnut.2026.1853929","relation":{},"ISSN":["2296-861X"],"issn-type":[{"value":"2296-861X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8,3]]},"article-number":"1853929"}}