Enzymatic Hydrolysis of Oilseeds and Their By‐Products for Controlled Aroma Formation: A Critical Review of Mechanisms and Applications

High‐temperature treatment is widely employed in the manufacturing of oilseeds and their derivatives to optimize the sensory characteristics, because flavor quality is a critical factor influencing consumer preferences. However, high‐temperature treatment leads to several undesirable outcomes, including harmful compound formation and nutrient degradation. Therefore, developing processes to produce oilseed products with desirable sensory characteristics, without compromising food safety and nutritional value, remains an urgent challenge for researchers. Notably, flavor precursors are effectively released through enzymatic hydrolysis of oilseeds, enabling the development of desirable flavor characteristics at low processing temperatures. Therefore, enzymatic treatment compensates for the issues associated with high‐temperature treatment, thus demonstrating considerable industrial potential. Enzymatic treatment is discussed in this review as a promising method for enhancing the flavor of oilseeds and their products. Furthermore, enzymatic processing has proven valuable in enhancing the functionality of oilseed by‐products, enabling their utilization in flavor enhancer production and food system applications. Despite showing significant potential in flavor enhancement and sustainable resource utilization, systematic evaluation is still required for this technology. Current knowledge of flavor formation in oilseeds and their products, enzymatic hydrolysis principles, and their food applications in flavor enhancement is summarized in this review. On the basis of this review, valuable insights are provided for researchers and industry practitioners developing more efficient approaches to enhance food flavor through enzymatic treatment of oilseed derivatives.