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. 2026 Oct 4;15(19):3547. doi: 10.3390/foods15193547
UFA Unsaturated fatty acid
GC-MS Gas chromatography-mass spectrometry
GC-IMS Gas chromatography-ion mobility spectrometry
OAV Odor activity value
UPLC-MS Ultra-performance liquid chromatography coupled with mass spectrometry
HS-SPME Headspace solid-phase microextraction
RIs Retention indices
SMRT Single-molecule real-time
CCS Circular consensus sequences
ASV Amplicon sequence variant
PCA Principal component analysis
CLR Centered log-ratio
ESI Electrospray ionization
QC Quality-control
RSD Relative standard deviation
SD Standard deviation
ANOVA Analysis of variance
HSD Honestly significant difference
PLS-DA Partial least squares discriminant analysis
VIP Variable importance in projection
CNS Coagulase-negative staphylococci
PV Peroxide value
TBARS Thiobarbituric acid reactive substances
FDR False discovery rate
GL Glycerolipid
GP Glycerophospholipid
SP Sphingolipid
ST Sterol lipid
FA Fatty acyl
PC Phosphatidylcholine
PE Phosphatidylethanolamine
PI Phosphatidylinositol
NAE N-acylethanolamine
SM Sphingomyelin
CE Cholesteryl ester