Flavored oils are increasingly in demand in the market, whereas rice bran oil (RBO) offers a plain sensory experience. The present study introduced a novel method for preparing rice aroma RBO and explored its flavor characteristics compared to the pressed and refined RBOs. Both sensory and instrumental assessments identified rice aroma RBO as having the most favorable flavor profile. Comprehensive analyses using GC×GC-TOF-MS and GC-O techniques revealed that 14 key aroma compounds predominantly contributed to the distinct flavor, closely mirroring the characteristic volatiles found in aromatic rice. In particular, 2-acetyl-1-pyrroline (2-AP) and vanillin emerged as the predominant flavor contributors. This research not only elucidates the aromatic composition of rice aroma RBO but also holds significant implications for future studies and industrial applications aimed at enhancing the flavor of RBO.

As one of the most urgent social and health problems in the world, neurological diseases have always been attracted by researchers. However, the pathological mechanisms and therapeutic approach are not achieved. In addition to the established roles of oxidative stress, inflammation and immune response, the changes of gut microbiota are also closely related to the development of neurological diseases. Emerging insights on the roles of gut microbiota have confirmed its indispensability in the development of neurological diseases, including neurodegenerative diseases and neuropsychiatric diseases. The dynamic bidirectional communication pathway between gut microbiota and central nervous system is called “gut-brain axis”, which involves immune, metabolic and neural pathways. In this review, we discussed the complex relationship between gut microbiota and the central nervous system from the perspective of gut-brain axis, reviewed the mechanism of microbiota in different neurological diseases, and prospected the employment of gut microbiota in the therapeutic approach of those diseases.