This study aimed to investigate the differential effects of cold pressing, microwave, and roasting pretreatments on the extraction efficiency, structural characteristics, and flavor quality of rapeseed protein. Defatted rapeseed meal was used to prepare rapeseed protein isolate (RPI) via salt extraction. The yield, color, and amino acid composition of RPI were systematically analyzed. The protein subunit composition was characterized using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The overall flavor profile and volatile compounds were comprehensively evaluated by the combined use of an electronic nose, an electronic tongue, and headspace solid-phase microextraction followed by gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that cold pressing resulted in the highest extraction yield (35.90%) and total amino acid content, along with the lightest color. However, the resulting sample exhibited the poorest flavor quality, with its volatile composition dominated by aldehydes (1450.8 μg/kg) from lipid oxidation and isothiocyanates from glucosinolate degradation, presenting strong green and pungent notes. The roasting process generated abundant pyrazines (357.9 μg/kg) and furans (414.0 μg/kg) via the Maillard reaction, contributing to a rich roasted nutty aroma. However, it caused severe protein aggregation, significantly reduced the extraction yield (18.05%) and lysine retention rate (24.8%), and resulted in the darkest color. The microwave process surpassed roasting in terms of extraction yield (19.35%) and nutrient retention. Its unique advantage lies in efficiently inactivating endogenous enzymes while simultaneously producing the highest levels of pyrazines (639.5 μg/kg). Microwave treatment resulted in the most prominent nutty aroma and the most balanced aroma profile but also generated a pronounced bitter taste. This study provides a theoretical basis for the high-value utilization of rapeseed protein.

SARS-CoV-2, particularly the Omicron variant, often leads to flavor perception dysfunction in infected individuals, making a comprehensive understanding of its duration and recovery patterns a critical part of disease management. This study surveyed a cohort of 199 mildly-to-moderately affected SARS-CoV-2 Omicron-infected patients, focusing on the alterations in their olfaction, taste, and chemesthesis perception. Further, a subset of 36 participants (18 healthy and 18 infected) underwent sensory evaluations to check the variation of umami taste sensitivity. The results demonstrated that most of the infected cohort experienced chemosensory disorders, with the recovery period varying between one week and over a month. Intriguingly, the severity of flavor perception changes during infection significantly correlated with the length of the recovery period. Furthermore, this study explored the specific manifestations of flavor perception dysfunction, potential contributing factors, and potential mechanistic explanations for chemosensory disorders. These include local damage, inflammatory responses, and virus-induced neural damage. However, this study revealed no significant change (P > 0.05) in umami taste sensitivity among infected patients 55 days post-infection. While this research faces limitations related to its self-reported, cross-sectional design, and regional focus, it offers valuable insights into the multifaceted impact of COVID-19, particularly the Omicron variant, on chemosensory perception.