{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,22]],"date-time":"2026-10-22T02:53:50Z","timestamp":1792637630426,"version":"4.5.0"},"reference-count":73,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2022,8,6]],"date-time":"2022-08-06T00:00:00Z","timestamp":1659744000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Natural Sciences and Engineering Research Council (NSERC) of Canada","award":["RGPIN-2016-04468"],"award-info":[{"award-number":["RGPIN-2016-04468"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and off-flavor development. Lipids contribute to food flavor generation due to their degradation to volatile compounds during food processing, heating\/cooking, and storage and\/or interactions with other constituents developed from the Maillard reaction and Strecker degradation, among others. The degradation of lipids mainly occurs via autoxidation, photooxidation, and enzymatic oxidation, which produce a myriad of volatile compounds. The oxidation of unsaturated fatty acids generates hydroperoxides that then further break down to odor-active volatile secondary lipid oxidation products including aldehydes, alcohols, and ketones. In this contribution, a summary of the most relevant and recent findings on the production of volatile compounds from lipid degradation and Maillard reactions and their interaction has been compiled and discussed. In particular, the effects of processing such as cooking, drying, and fermentation as well as the storage of lipid-based foods on flavor generation are briefly discussed.<\/jats:p>","DOI":"10.3390\/molecules27155014","type":"journal-article","created":{"date-parts":[[2022,8,8]],"date-time":"2022-08-08T22:33:11Z","timestamp":1659997991000},"page":"5014","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":682,"title":["Role of Lipids in Food Flavor Generation"],"prefix":"10.3390","volume":"27","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9912-0330","authenticated-orcid":false,"given":"Fereidoon","family":"Shahidi","sequence":"first","affiliation":[{"name":"Department of Biochemistry, Memorial University of Newfoundland, St. John\u2019s, NL A1C 5S7, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7519-8555","authenticated-orcid":false,"given":"Abul","family":"Hossain","sequence":"additional","affiliation":[{"name":"Department of Biochemistry, Memorial University of Newfoundland, St. John\u2019s, NL A1C 5S7, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,8,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1016\/0079-6832(73)90007-4","article-title":"Odor and flavor compounds from lipids","volume":"13","author":"Forss","year":"1972","journal-title":"Prog. Chem. Fats Other Lipids."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"30","DOI":"10.1016\/j.lwt.2019.01.052","article-title":"Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products","volume":"105","author":"Janzantti","year":"2019","journal-title":"LWT- Food Sci. Technol."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Shahidi, F., and Weenen, H. (2005). Changes in key odorants of sheep meat induced by cooking. Food Lipids Chemistry, Flavor, and Texture, American Chemical Society.","DOI":"10.1021\/bk-2005-0920"},{"key":"ref_4","unstructured":"Shahidi, F. (1998). Flavour of muscle foods- an overview. Flavor of Meat, Meat Products and Seafoods, Blackle Academic & Professional. [2nd ed.]."},{"key":"ref_5","first-page":"1","article-title":"Preservation of aquatic food using edible films and coatings containing essential oils: A review","volume":"62","author":"Shahidi","year":"2020","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"182","DOI":"10.1016\/B978-0-08-100596-5.21666-1","article-title":"Lipid-derived flavours and off-flavours in food","volume":"2","author":"Shahidi","year":"2019","journal-title":"Encycl. Food Chem."},{"key":"ref_7","unstructured":"Contis, E.T., Ho, C.-T., Mussinan, C.J., Parliment, T.H., Shahidi, F., and Spanier, A.M. (1998). Indicators for evaluation of lipid oxidation and off-flavor development in food. Food Flavors: Formation, Analysis and Packaging Influences, Blackie Academic & Professional, Elsevier."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"8","DOI":"10.31665\/JFB.2018.3149","article-title":"Bioactives in spices, and spice oleoresins: Phytochemicals and their beneficial effects in food preservation and health promotion","volume":"3","author":"Shahidi","year":"2018","journal-title":"J. Food Bioact."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"20","DOI":"10.31665\/JFB.2020.10224","article-title":"Lipid-derived flavor and off-flavor of traditional and functional foods: An overview","volume":"10","author":"Shahidi","year":"2020","journal-title":"J. Food Bioact."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"2783","DOI":"10.1002\/jsfa.7204","article-title":"Beef flavor: A review from chemistry to consumer","volume":"95","author":"Kerth","year":"2015","journal-title":"J. Sci. Food Agric."},{"key":"ref_11","unstructured":"Dikeman, M., and Devine, C. (2014). Cooking of meat, Maillard reaction and browning. Encyclopedia of Meat Sciences, Elsevier. [2nd ed.]."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"757","DOI":"10.1016\/j.jff.2015.01.047","article-title":"Measurement of antioxidant activity","volume":"18","author":"Shahidi","year":"2015","journal-title":"J. Funct. Foods"},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Moran, D.P.J., and Rajah, K.K. (1994). Flavours derived from fats. Fats in Food Products, Springer.","DOI":"10.1007\/978-1-4615-2121-1"},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Hossain, A., Dave, D., and Shahidi, F. (2020). Northern sea cucumber (Cucumaria frondosa): A potential candidate for functional food, nutraceutical, and pharmaceutical sector. Mar. Drugs, 18.","DOI":"10.3390\/md18050274"},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Dom\u00ednguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., and Lorenzo, J.M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8.","DOI":"10.3390\/antiox8100429"},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Risch, S.J., and Ho, C.-T. (2000). Lipids in flavor formation. Flavor Chemistry: Industrial and Academic Research, American Chemical Society.","DOI":"10.1021\/bk-2000-0756"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"4067","DOI":"10.1039\/b922183m","article-title":"Lipid oxidation and improving the oxidative stability","volume":"39","author":"Shahidi","year":"2010","journal-title":"Chem. Soc. Rev."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodchem.2021.131932","article-title":"Cold plasma treated air improves the characteristic flavor of Dry-cured black carp through facilitating lipid oxidation","volume":"377","author":"Ke","year":"2022","journal-title":"Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Min, D.B., and Boff, J.M. (2002). Lipid Oxidation of Edible Oil, Marcel Dekker.","DOI":"10.1201\/9780203908815.pt3"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"169","DOI":"10.1111\/j.1541-4337.2006.00009.x","article-title":"Mechanisms and factors for edible oil oxidation","volume":"5","author":"Choe","year":"2006","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Ho, C.-T., and Chen, Q. (1994). Lipids in food flavors. ACS Symposium Series, American Chemical Society.","DOI":"10.1021\/bk-1994-0558"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"1206","DOI":"10.1111\/1541-4337.12300","article-title":"The new paradigm for lipid oxidation and insights to microencapsulation of omega-3 fatty acids","volume":"16","author":"Ghnimi","year":"2017","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_23","unstructured":"Zhou, M., Woo, S.-H., and Wieslander, G. (2016). Flavor and lipid deterioration in buckwheat flour related to lipoxygenase pathway enzymes. Molecular Breeding and Nutritional Aspects of Buckwheat, Academic Press."},{"key":"ref_24","unstructured":"Erickson, M.D. (2007). Dynamics of frying. Deep Frying- Chemistry, Nutrition, and Practical Applications, Elsevier Inc.. [2nd ed.]."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"3489","DOI":"10.1021\/acs.jafc.2c00140","article-title":"Effect of high-pressure processing (HPP) on phenolics of North Atlantic sea cucumber (Cucumaria frondosa)","volume":"70","author":"Hossain","year":"2022","journal-title":"J. Agric. Food Chem."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"632","DOI":"10.1007\/BF02672381","article-title":"Thermal interaction of linoleic acid and its esters with valine","volume":"58","author":"Henderson","year":"1981","journal-title":"J. Am. Oil Chem. Soc."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Taylor, A.J., and Linforth, R.S.T. (2010). Basic chemistry and process conditions for reaction flavours with particular focus on Maillard-type reactions. Food Flavour Technology, Wiley-Blackwell. [2nd ed.].","DOI":"10.1002\/9781444317770"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"1893","DOI":"10.1021\/jf052781z","article-title":"Formation of strecker aldehydes from polyphenol-derived quinones and \u03b1-amino acids in a nonenzymic model system","volume":"54","author":"Rizzi","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1080\/10408399209527560","article-title":"Volatiles from interactions of Maillard reactions and lipids","volume":"31","author":"Whitfiel","year":"1992","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"12107","DOI":"10.1021\/acs.jafc.0c04738","article-title":"Interrelated routes between the maillard reaction and lipid oxidation in emulsion systems","volume":"68","author":"Troise","year":"2020","journal-title":"J. Agric. Food Chem."},{"key":"ref_31","unstructured":"Maarse, H., and vander Heij, D.G. (1994). Lipid-Maillard interactions in the formation of volatile aroma compounds. Trends in Flavour Research, Elsevier."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Shahidi, F. (1994). The flavour of poultry meat. Flavor of Meat and Meat Products, Springer.","DOI":"10.1007\/978-1-4615-2177-8"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.lwt.2021.111029","article-title":"Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing","volume":"142","author":"Qi","year":"2021","journal-title":"LWT- Food Sci. Technol."},{"key":"ref_34","first-page":"1","article-title":"Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat","volume":"376","author":"Li","year":"2022","journal-title":"Food Chem."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1111\/jfpp.15036","article-title":"Variation of aroma components during frozen storage of cooked beef balls by SPME and SAFE coupled with GC-O-MS","volume":"45","author":"Sun","year":"2021","journal-title":"J. Food Process. Preserv."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"389","DOI":"10.1016\/j.lwt.2016.11.075","article-title":"The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development","volume":"77","author":"Chen","year":"2017","journal-title":"LWT - Food Sci. Technol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.fm.2008.08.005","article-title":"Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures","volume":"26","author":"Leroy","year":"2009","journal-title":"Food Microbiol."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"315","DOI":"10.1016\/j.meatsci.2007.12.015","article-title":"Relationship between sensory attributes and volatile compounds qualifying dry-cured hams","volume":"80","author":"Tena","year":"2008","journal-title":"Meat Sci."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"621","DOI":"10.1016\/j.foodchem.2005.05.039","article-title":"A tentative characterization of white dry-cured hams from Teruel (Spain) by SPME-GC","volume":"97","author":"Luna","year":"2006","journal-title":"Food Chem."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodhyd.2019.105257","article-title":"Changes in structure and flavor of egg yolk gel induced by lipid migration under heating","volume":"98","author":"Xiang","year":"2020","journal-title":"Food Hydrocoll."},{"key":"ref_41","unstructured":"Shahidi, F. (1998). Flavour of fish meat. Flavor of Meat, Meat Products and Seafoods, Blackie Academic & Professional. [2nd ed.]."},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Lee, J., Boo, C., Hong, S.-J., Shin, E.-C., Lee, Y., and Chang, Y.H. (2021). Chemosensory device assisted-estimation of the quality of edible oils with repetitive frying. Foods, 10.","DOI":"10.3390\/foods10050972"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"1139","DOI":"10.1002\/fsn3.1401","article-title":"Volatile compound profiling from soybean oil in the heating process","volume":"8","author":"Xiao","year":"2020","journal-title":"Food Sci. Nutr."},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Shan, N., Gan, Z., Nie, J., Liu, H., Wang, Z., and Sui, X. (2020). Comprehensive characterization of fruit volatiles and nutritional quality of three cucumber (Cucumis sativus L.) genotypes from different geographic groups after bagging treatment. Foods, 9.","DOI":"10.3390\/foods9030294"},{"key":"ref_45","doi-asserted-by":"crossref","unstructured":"Zhang, L., Dong, X., Feng, X., Ibrahim, S.A., Huang, W., and Liu, Y. (2021). Effects of Drying Process on the Volatile and Non-Volatile Flavor Compounds of Lentinula edodes. Foods, 10.","DOI":"10.3390\/foods10112836"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodchem.2019.125062","article-title":"Impact of drying techniques, seasonal variation and organic growing on flavor compounds profiles in two Italian tomato varieties","volume":"298","author":"Paolo","year":"2019","journal-title":"Food Chem."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1590\/1678-457x.08416","article-title":"Volatile compounds in meat and meat products","volume":"37","author":"Kosowska","year":"2017","journal-title":"Food Sci. Technol. (Campinas)"},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Piggott, J.R., and Paterson, A. (1994). Meat flavour. Understanding Natural Flavors, Springer.","DOI":"10.1007\/978-1-4615-2143-3"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"7124","DOI":"10.1002\/anie.201309508","article-title":"Nature\u2019s chemical signatures in human olfaction: A foodborne perspective for future biotechnology","volume":"53","author":"Dunkel","year":"2014","journal-title":"Angew. Chemie - Int. Ed."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"505","DOI":"10.1002\/jsfa.2740530409","article-title":"Interaction of lipid in the Maillard reaction between cysteine and ribose: The effect of a triglyceride and three phosphlipids on the volatile products","volume":"53","author":"Farmer","year":"1990","journal-title":"J. Sci. Food Agric."},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Kerry, J., Kerry, J., and Ledward, D. (2002). Lipid-derived flavors in meat products. Meat Processing- Improving Quality, Woodhead Publishing.","DOI":"10.1201\/9781439823163"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"400","DOI":"10.1016\/j.tifs.2021.12.023","article-title":"Mechanisms and strategies to tailor dry-aged meat flavour","volume":"119","author":"Zhang","year":"2022","journal-title":"Trends Food Sci. Technol."},{"key":"ref_53","unstructured":"Belitz, H.D., Grosch, W., and Schieberle, P. (2009). Food Chemistry, Springer-Verlag. [4th ed.]."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1186\/s12944-018-0860-z","article-title":"Ruminant meat flavor influenced by different factors with special reference to fatty acids","volume":"17","author":"Arshad","year":"2018","journal-title":"Lipids Health Dis."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"278","DOI":"10.1016\/j.meatsci.2015.08.002","article-title":"Meat flavor precursors and factors influencing flavor precursors-A systematic review","volume":"110","author":"Khan","year":"2015","journal-title":"Meat Sci."},{"key":"ref_56","first-page":"1","article-title":"Effect of cooking methods on lipid oxidation, microbiological and sensory quality of chicken nuggets under refrigerated storage","volume":"2","author":"Pathera","year":"2016","journal-title":"Cogent Food Agric."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1016\/S0309-1740(96)00123-4","article-title":"Effect of different cooking methods on some lipid and protein components of hamburgers","volume":"45","author":"Penazzi","year":"1997","journal-title":"Meat Sci."},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Teranishi, R., Buttery, R.G., and Shahidi, F. (1989). Role of oxidative processes in the formation and stability of fish flavors. Flavor Chemistry- Trends and Development, American Chemical Society.","DOI":"10.1021\/bk-1989-0388"},{"key":"ref_59","doi-asserted-by":"crossref","unstructured":"Shahidi, F., and Cadwallader, R.K. (1997). Flavor and lipid chemistry of seafoods: An overview. Flavor and Lipid Chemistry of Seafoods, American Chemical Society.","DOI":"10.1021\/bk-1997-0674"},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1016\/j.lwt.2014.10.035","article-title":"Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices","volume":"61","author":"Fu","year":"2015","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"381","DOI":"10.3329\/ralf.v5i3.39587","article-title":"review on dried fish processing and marketing in the coastal region of Bangladesh","volume":"5","author":"Paul","year":"2018","journal-title":"Res. Agric. Livest. Fish."},{"key":"ref_62","unstructured":"Shahidi, F. (2020). A primer on oils processing technology. Bailey\u2019s Industrial Oil and Fat Products, John Wiley & Sons Ltd.. [7th ed.]."},{"key":"ref_63","doi-asserted-by":"crossref","unstructured":"Shahidi, F., and Weenen, H. (2005). Importance of non-triacylglycerols to flavor quality of edible oils. Food Lipids- Chemistry, Flavor, and Texture, American Chemical Society.","DOI":"10.1021\/bk-2005-0920"},{"key":"ref_64","unstructured":"Shahidi, F. (2020). Flavor components of fats and oils. Bailey\u2019s Industrial Oil and Fat Products, John Wiley & Sons Ltd.. [7th ed.]."},{"key":"ref_65","unstructured":"Shahidi, F. (2020). Cooking oils, salad oils, and dressings. Bailey\u2019s Industrial Oil and Fat Products, John Wiley & Sons Ltd.. [7th ed.]."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1111\/jfpp.14698","article-title":"Effects of different vegetable oils on the aroma characteristics of deep-fried shallot flavoring evaluated by HS-SPME\/GC-MS coupled with PLSR","volume":"44","author":"Tian","year":"2020","journal-title":"J. Food Process. Preserv."},{"key":"ref_67","doi-asserted-by":"crossref","unstructured":"Distefano, M., Mauro, R.P., Page, D., Giuffrida, F., Bertin, N., and Leonardi, C. (2022). Aroma volatiles in tomato fruits: The role of genetic, preharvest and postharvest factors. Agronomy, 12.","DOI":"10.3390\/agronomy12020376"},{"key":"ref_68","doi-asserted-by":"crossref","unstructured":"Br\u00fcckner, B., and Wyllie, S.G. (2008). Formation of fruit flavour. Fruit and Vegetable Flavour, Woodhead Publishing Limited and CRC Press LLC.","DOI":"10.1533\/9781845694296"},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"830","DOI":"10.1111\/j.1750-3841.2012.02775.x","article-title":"Influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh","volume":"77","author":"Ties","year":"2012","journal-title":"J. Food Sci."},{"key":"ref_70","doi-asserted-by":"crossref","unstructured":"Lomel\u00ed-Mart\u00edn, A., Mar\u00eda Mart\u00ednez, L., Welti-Chanes, J., and Escobedo-Avellaneda, Z. (2021). Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review. Foods, 10.","DOI":"10.3390\/foods10040878"},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"320","DOI":"10.1016\/j.tifs.2008.04.001","article-title":"Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: A review","volume":"19","author":"Oeya","year":"2008","journal-title":"Trends Food Sci. Technol."},{"key":"ref_72","unstructured":"Cordero, C.E.I. (2022). Multidimensional gas chromatography platforms for the analysis of flavours and odorants. Comprehensive Analytical Chemistry- Characterization of Odorant Patterns by Comprehensive Two-Dimensional Gas Chromatography, Elsevier."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.tifs.2021.01.027","article-title":"Electronic nose for volatile organic compounds analysis in rice aging","volume":"109","author":"Xu","year":"2021","journal-title":"Trends Food Sci. Technol."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/27\/15\/5014\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T00:05:15Z","timestamp":1760141115000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/27\/15\/5014"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,8,6]]},"references-count":73,"journal-issue":{"issue":"15","published-online":{"date-parts":[[2022,8]]}},"alternative-id":["molecules27155014"],"URL":"https:\/\/doi.org\/10.3390\/molecules27155014","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,8,6]]}}}