{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T05:16:30Z","timestamp":1788412590307,"version":"build-2803163510"},"reference-count":36,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T00:00:00Z","timestamp":1787875200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32572605"],"award-info":[{"award-number":["32572605"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"award":["32572605"],"award-info":[{"award-number":["32572605"]}],"id":[{"id":"https:\/\/ror.org\/01h0zpd94","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Off-odor development during retort sterilization limits the sensory quality of canned Antarctic krill, but measurements in whole krill cannot distinguish intrinsic fatty acid oxidation from matrix-dependent odor expression. To separate these effects, six major fatty acids (C14:0, C16:0, C16:1, C18:1, eicosapentaenoic acid [EPA], and docosahexaenoic acid [DHA]) were examined in a three-tier thermal oxidation model comprising fatty acid-only, lipid-depleted krill matrix, and complete krill meat systems heated at 115 \u00b0C for 36 min. Volatile profiles were characterized by gas chromatography\u2013ion mobility spectrometry (GC\u2013IMS) and headspace solid-phase microextraction\u2013gas chromatography\u2013mass spectrometry (HS-SPME\u2013GC\u2013MS), together with peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), odor activity values (OAVs), sensory evaluation, and exploratory cross-tier correlation analysis. In the fatty acid-only model, EPA and DHA showed the highest POVs (5.26 \u00b1 0.53 and 4.96 \u00b1 0.57 meq\/kg), whereas C16:1 and C18:1 produced broader volatile profiles. After matrix incorporation, these patterns changed: C18:1 supplementation was associated with a pronounced aldehydic profile, whereas DHA- and EPA-supplemented complete krill meat showed the highest TBARS values (3.37 \u00b1 0.40 and 3.12 \u00b1 0.37 mg MDA\/kg) and high fishy odor scores (6.21 and 5.95). Total OAV was not significantly associated with fishy or oxidized odor, whereas (Z)-4-heptenal, (Z)-1,5-octadien-3-ol, 1-penten-3-ol, and trimethylamine showed closer sensory associations. Thus, intrinsic oxidation potential did not directly predict off-odor intensity; sensory deterioration was more closely related to the matrix-dependent expression of selected potentially odor-active compounds than to fatty acid unsaturation or total OAV.<\/jats:p>","DOI":"10.3390\/foods15173053","type":"journal-article","created":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T04:24:03Z","timestamp":1788150243000},"page":"3053","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["From Fatty Acid Precursors to Off-Odor in Canned Antarctic Krill: Matrix-Dependent Odorant Expression Under Retort Sterilization Conditions"],"prefix":"10.3390","volume":"15","author":[{"given":"Peizi","family":"Sun","sequence":"first","affiliation":[{"name":"School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Songyi","family":"Lin","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China"},{"name":"Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, China"},{"name":"Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China"},{"name":"State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuting","family":"Tan","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yajie","family":"Qin","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaobin","family":"Bi","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dongmei","family":"Li","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China"},{"name":"Engineering Research Center of Seafood of Ministry of Education of China, Dalian 116034, China"},{"name":"Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China"},{"name":"State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"132074","DOI":"10.1016\/j.foodchem.2022.132074","article-title":"Characteristic flavor of Antarctic krill (Euphausia superba) and white shrimp (Penaeus vannamei) induced by thermal treatment","volume":"378","author":"Bai","year":"2022","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"140465","DOI":"10.1016\/j.foodchem.2024.140465","article-title":"Different stages of flavor variations among canned Antarctic krill (Euphausia superba): Based on GC-IMS and PLS-DA","volume":"459","author":"Sun","year":"2024","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"142067","DOI":"10.1016\/j.foodchem.2024.142067","article-title":"Effects of sterilization intensity on the flavor profile of canned Antarctic krill (Euphausia superba): Moderate vs. excessive","volume":"465","author":"Sun","year":"2025","journal-title":"Food Chem."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"102075","DOI":"10.1016\/j.fochx.2024.102075","article-title":"The formation pathway of flavor compounds in steamed Antarctic krill (Euphausia superba) based on untargeted metabolomics","volume":"25","author":"Yang","year":"2025","journal-title":"Food Chem. 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