{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,17]],"date-time":"2026-06-17T18:37:27Z","timestamp":1781721447518,"version":"3.54.5"},"reference-count":55,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2026,2,9]],"date-time":"2026-02-09T00:00:00Z","timestamp":1770595200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Key Research and Development Program in Xinjiang Uygur Autonomous Region","award":["2023B02042-2"],"award-info":[{"award-number":["2023B02042-2"]}]},{"name":"Student Research Training Program","award":["202410755107"],"award-info":[{"award-number":["202410755107"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In Chinese cuisine, seasoning oil enhances the aroma and appearance of dishes. This study examined how processing affects flavor release in multi-ingredient oils. Volatile organic compounds (VOCs), relative odor activity value (ROAV), and variable importance projection (VIP) were used to assess flavor changes. Optimal frying was 160 \u00b0C for 15 min with 11% green Sichuan peppercorn, 3% ghost pepper, 6% green onion, 0.1% bay leaf, 0.2% deseeded tsaoko, 0.5% star anise, 0.3% fennel seeds, 1.5% dried Erjingtiao chili, 5% ginger, and 2.5% red Sichuan peppercorn. Gas chromatography\u2013ion mobility spectrometry (GC-IMS) and gas chromatography\u2013mass spectrometry (GC-MS) analyzed heating at 150 \u00b0C, 160 \u00b0C, and 170 \u00b0C. Temperature strongly influenced VOC formation; 160 \u00b0C produced the most diverse VOCs, including aldehydes, ketones, terpenes, esters, and alcohols. Multivariate analysis identified 73 key compounds (VIP &gt; 1) between 150 and 160 \u00b0C, but only 39 between 160 and 170 \u00b0C, indicating that high heat reduces complexity. Compounds such as 2-methylpyrazine and (E)-2-heptenal contributed caramel, nutty, buttery notes, with 2-methoxy-3-(1-methylethyl)-pyrazine as the core aroma. Frying at 160 \u00b0C balanced sweet, floral, and roasted aromas, offering guidance for precise seasoning oil flavor control.<\/jats:p>","DOI":"10.3390\/foods15040626","type":"journal-article","created":{"date-parts":[[2026,2,9]],"date-time":"2026-02-09T16:13:32Z","timestamp":1770653612000},"page":"626","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Effects of Frying Temperature and Composite Spices on the Release Characteristics of Rapeseed Seasoning Oil"],"prefix":"10.3390","volume":"15","author":[{"given":"Ailikemu","family":"Mulati","sequence":"first","affiliation":[{"name":"College of Smart Agriculture (Research Institute), Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi 830046, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuting","family":"Yang","sequence":"additional","affiliation":[{"name":"College of Smart Agriculture (Research Institute), Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi 830046, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinmeng","family":"Huang","sequence":"additional","affiliation":[{"name":"College of Smart Agriculture (Research Institute), Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi 830046, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuanpeng","family":"Li","sequence":"additional","affiliation":[{"name":"College of Smart Agriculture (Research Institute), Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi 830046, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aihemaitijiang","family":"Aihaiti","sequence":"additional","affiliation":[{"name":"College of Smart Agriculture (Research Institute), Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi 830046, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0004-5532-3816","authenticated-orcid":false,"given":"Jing","family":"Lu","sequence":"additional","affiliation":[{"name":"College of Smart Agriculture (Research Institute), Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi 830046, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuanyuan","family":"Hou","sequence":"additional","affiliation":[{"name":"College of Smart Agriculture (Research Institute), Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi 830046, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5028-3470","authenticated-orcid":false,"given":"Jiayi","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Smart Agriculture (Research Institute), Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi 830046, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,9]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"118051","DOI":"10.1016\/j.lwt.2025.118051","article-title":"Characterization of the Aroma Profiles of Fried Coriander (Coriandrum sativum L.) 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