Fried cod skin, as an emerging snack, boasts high nutritional value.However, during the high-temperature frying process, reactions such as lipid oxidation may occur, potentially exerting negative effects on its flavor.This study adopted a combined processing method involving quercetin aqueous solution immersion followed by double deep-frying.The flavor profiles of fried cod skin, both before and after quercetin treatment, were established using quantitative descriptive analysis.By combining solvent-assisted flavor evaporation with gas chromatography-olfactometry-mass spectrometry techniques, odor activity value and orthogonal partial least squares-discriminant analysis were used to identify the key differential volatile compounds in fried cod skin with and without quercetin treatment.Furthermore, free fatty acid analysis was integrated to investigate the influence of quercetin on the metabolic pathways of key flavor components in fried cod skin.The results indicated that compared to the control group, the quercetin-treated fried cod skin exhibited reduced intensities of “oily odor” and “fishy odor”.Additionally, quercetin suppressed the oxidation of free fatty acids such as eicosapentaenoic acid, docosahexaenoic acid, and linoleic acid.This suppression led to a reduction in the formation of seven key differential volatile compounds, including (E,E)-2,4-decadienal, trans-2-octenal, 3-nonen-2-one, and trans-4,5-epoxy-2-decenal.Consequently, the generation of undesirable odors in the fried cod skin such as “oily odor”, “musty odor”, “metallic odor”, “rancid odor” and “sour odor” was inhibited.This research lays a theoretical foundation and provides a technical reference for the development and production of novel cod skin products.
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