Multi-Omics Reveals the Effects of Processing on Chemical Composition of Different Vegetable Oils

Soybean oil (SO) and rapeseed oil (RO) are important vegetable oils widely used in food and food preparation. However, the multi-omics profile changes in these edible oils remain unclear. This study investigated the effects of varieties and processing on oil compounds. In total, 1033 widely targeted metabolites, 349 lipid compounds, and 157 volatile organic metabolites were identified in the samples. Chemometric analysis revealed that the number of differential metabolites was 664, 857, 204, and 812 in SO1stg vs. RO1stg, SO3rdg vs. RO3rdg, SO3rdg vs. SO1stg, and RO3rdg vs. RO1stg, respectively. Notably, upregulated differential metabolites accounted for 92.73% of the total differential metabolites in the comparison of RO3rdg vs. RO1stg, and 79.41% in the comparison of SO3rdg vs. SO1stg. This study provides data support and a theoretical basis for constructing regulatory systems in the edible plant oil (EPO) and fat industry.