{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,29]],"date-time":"2026-03-29T06:32:54Z","timestamp":1774765974253,"version":"3.50.1"},"reference-count":57,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2025,12,23]],"date-time":"2025-12-23T00:00:00Z","timestamp":1766448000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Natural Science Foundation of Shanghai","award":["23010504700"],"award-info":[{"award-number":["23010504700"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Research on spicy anchovies lacks dedicated sensory frameworks, reliable aroma identification, and systematic processing\u2013flavor insights. In this study, 21 spicy anchovy samples with different processing parameters were selected as research objects. The effects of process modifications on the sensory attributes and aroma composition of spicy anchovies were investigated through sensory evaluation and aroma analysis. A product-specific flavor wheel (5 modalities, 136 terms) with 17 key descriptors was built via Quantitative Descriptive Analysis. GC-O combined with AEDA\/AECA identified 13 key aroma compounds in the commercial sample. HS-SPME-GC-MS detected 73 volatiles across all samples, among which olefins (34 species) were dominant and their formation was linked to lipid oxidation and high-temperature processing. Odor activity values and sensory data revealed that a frying temperature of 180 \u00b0C promoted nonanal and (E)-\u03b2-ocimene to enhance \u201cfried seafood aroma\u201d; Xiaomila chili pepper boosted \u201cinitial spiciness\u201d via capsaicin; and high Sichuan pepper masked \u201cfishy off-flavor\u201d via linalyl acetate. A prediction model for aroma sensory attributes was established and the prediction correlations for \u201cbraised beef in soy sauce aroma\u201d and \u201cfried seafood aroma\u201d were relatively high (r = 0.90 and 0.96, respectively). This study provides theoretical guidance for the flavor improvement of spicy anchovies.<\/jats:p>","DOI":"10.3390\/molecules31010057","type":"journal-article","created":{"date-parts":[[2025,12,24]],"date-time":"2025-12-24T11:22:14Z","timestamp":1766575334000},"page":"57","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Process-Modulated Flavor Formation and Establishment of Predictive Modeling for Aroma in Spicy Anchovies"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0009-0005-2182-8338","authenticated-orcid":false,"given":"Zishan","family":"Liao","sequence":"first","affiliation":[{"name":"Faculty of Flavour Fragrance and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Qian","family":"Liu","sequence":"additional","affiliation":[{"name":"Faculty of Flavour Fragrance and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wenli","family":"Kang","sequence":"additional","affiliation":[{"name":"Jinzai Food Group Co., Ltd., Yueyang 410400, China"},{"name":"Pingjiang Jinzai Food Co., Ltd., Yueyang 410400, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5582-4419","authenticated-orcid":false,"given":"Tao","family":"Feng","sequence":"additional","affiliation":[{"name":"Faculty of Flavour Fragrance and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zemin","family":"Ding","sequence":"additional","affiliation":[{"name":"Jinzai Food Group Co., Ltd., Yueyang 410400, China"},{"name":"Pingjiang Jinzai Food Co., Ltd., Yueyang 410400, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shixian","family":"Yin","sequence":"additional","affiliation":[{"name":"Jinzai Food Group Co., Ltd., Yueyang 410400, China"},{"name":"Pingjiang Jinzai Food Co., Ltd., Yueyang 410400, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shiqing","family":"Song","sequence":"additional","affiliation":[{"name":"Faculty of Flavour Fragrance and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,12,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"3867","DOI":"10.1111\/1541-4337.12999","article-title":"Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques","volume":"21","author":"Zhai","year":"2022","journal-title":"Compr. 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