数字农科院2.0

Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry

文献类型： 外文期刊

作者： Diandian Wang;Yaxi Zhou;Jian Zhao;Yu Guo;Wenjie Yan

作者机构：

关键词： hierarchical clustering;HS-SPME-GC-MS;OPLS-DA;volatile compounds;yak milk

期刊名称： Foods

ISSN： 2304-8158

年卷期： 2025 年 14 卷 1 期

页码：

收录情况： SCIE（2025版）

摘要： The aroma of yak milk powder is a crucial sensory indicator for evaluating its quality and flavor. Yak milk powders collected from different lactation periods exhibit distinct flavors, but no studies have thoroughly investigated the aroma characteristics and variation patterns of yak milk powders across these periods. This study identified and analyzed the volatile compounds in freeze-dried colostrum powder (YCSP), freeze-dried mature milk powder (YMMP), and freeze-dried ending milk powder (YEMP) using headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS) and multivariate statistical analysis. A total of 48 volatile compounds were identified, with significant differences in the types and contents of these compounds across the three samples. Compared to YCSP and YEMP, YMMP contained higher levels of acids and esters, while the levels of alkanes and alcohols were lower. Principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), and hierarchical clustering heatmap analysis revealed a high degree of differentiation and notable variation in volatile compounds between the samples from different lactation periods. Key compounds such as aldehydes, alcohols, and esters were found to distinguish the lactation stages, with certain compounds more prevalent in colostrum and others in mature and ending milk. These findings suggest that the methodologies employed—HS-SPME-GC-MS combined with multivariate analysis—can effectively distinguish flavor differences among yak milk powders from different lactation periods. This approach allows for the rapid and comprehensive analysis of volatile components in milk powders, aiding in the identification of collection periods and providing valuable insights for improving the flavor quality of dairy products. Furthermore, the results can benefit the dairy industry by enhancing product development, quality control, and flavor profiling of milk-based products across different stages of lactation.

分类号：

  • 相关文献

[1]Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches. Yaxi Zhou,Diandian Wang,Jian Zhao,Yu Guo,Wenjie Yan. 2025

[2]Characteristic volatile flavors of high-oleic peanut oil and normal peanut oil. Fengzhen Huang,Ao Liu,Mengxue Fang,Du Wang,Li Yu,Fei Ma,Xuefang Wang,Liangxiao Zhang,Peiwu Li. 2024

[3]基于HS-SPME-GC-MS测定5种蔷薇属植物花瓣挥发性成分. 王洪乾,寇亚平,姚晨阳,孟昭阳,王晶晶,贾瑞冬,赵鑫,葛红,杨树华. 2023

[4]月季满庭芳华及其亲本花香成分的遗传分析. 孟昭阳,寇亚平,葛红,刘冉,牛鹏飞,贾瑞冬,赵鑫,吕英民,杨树华. 2023

[5]Enzymatic characterization of transglutaminase from Streptomyces mobaraensis DSM 40587 in high salt and effect of enzymatic cross-linking of yak milk proteins on functional properties of stirred yogurt. Zhang, L.,Zhang, L.,Yi, H.,Du, M.,Han, X.,Jiao, Y.,Ma, C.,Feng, Z.,Zhang, Y.. 2012

[6]Integration of in-cassette lysis, purification, and lateral flow strips-based sensor for rapid and on-site detection of yak milk adulteration. Nan Wang,Juan Zhang,Bin Xiao,Hui Li,Jiaci Chen,Xiaoyun Sun,Fengchun Huang,Hehe Li,Ailiang Chen. 2023

[7]Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan. Yang, Guowu,Zhang, Juanxiang,Dai, Rongfeng,Ma, Xiaoyong,Huang, Chun,Ren, Wenwen,Ma, Xiaoming,Lu, Jianwei,Zhao, Xue,Ji, Renqing,Zha, Lao,Guo, Xian,Chu, Min,La, Yongfu,Bao, Pengjia,Liang, Chunnian. 2023

[8]Polymorphisms of ITGA9 Gene and Their Correlation with Milk Quality Traits in Yak (Bos grunniens). Mengfan Zhang,Xita Zha,Xiaoming Ma,Yongfu La,Xian Guo,Min Chu,Pengjia Bao,Ping Yan,Xiaoyun Wu,Chunnian Liang. 2024

[9]Proteomics-based study for evaluation crossbreeding advantages of cattle-yak milk. Xi Chen,Juan Zhang,Chuan Liu,Xiaoyun Sun,Xiangyi Pang,Song Qu,Kai Wu,Xiaolei Lv,Ailiang Chen. 2025

[10]Bacterial community structure and metabolomic profiles of yak milk and cattle-yak milk during refrigeration in Gannan region: Analysis of interspecific differences in milk spoilage. Li, Hongqiang,Wang, Hongbo,Gao, Yaqin,Zhao, Xiangmin,Liang, Jing,Pei, Longying,Yao, Yali,Tang, Defu. 2025

[11]Flavoromics Approach in Critical Aroma Compounds Exploration of Peach: Correlation to Origin Based on OAV Combined with Chemometrics. Qianqian Li,Bei Li,Rong Zhang,Shuyan Liu,Shupeng Yang,Yi Li,Jianxun Li. 2023

[12]Optimizing geographical traceability models of Chinese Lycium barbarum: Investigating effects of region, cultivar, and harvest year on nutrients, bioactives, elements and stable isotope composition. Ju, Yanjun,Liu, Hejiang,Niu, Shuhui,Kang, Lu,Ma, Lei,Li, An,Zhao, Yan,Yuan, Yuwei,Zhao, Duoyong. 2025

[13]Analysis of the differences in volatile compound content and flavor composition characterization of Schisandra chinensis fruits from different regions. Yiping Yan,Pengqiang Yuan,Jingmeng Zhu,Yanli Wang,Yining Sun,Taiping Tian,Guoliang Liu,Yiming Yang,Shutian Fan,Changyu Li,Bowei Sun,Wenpeng Lu,Peilei Xu. 2025

[14]Identification of Volatile Organic Compounds and Analysis of Aroma Characteristics in Ten Pear Syrups. Yang Wang,Wei Tong,Wenhui Wang,Yanmin Du,Xiaohui Jia,Zhihua Wang,Jianyi Zhang,Hailong Sun. 2024

[15]Dissecting the hierarchical contributions of terroir factors on the volatile composition of grapevine ‘Cabernet Sauvignon’ and ‘Merlot’ (Vitis vinifera L.). Xuenan Yao,Haiqi Wang,Menglong Liu,Weiping Chen,Zehua Xu,Ruimin Niu,Yongjian Wang,Junhua Kong,Huiqing Bai,Yangfu Kuang,Huaifeng Liu,Peige Fan,Shaohua Li,Zhenchang Liang,Zhanwu Dai. 2025

[16]Utilizing Headspace–Gas Chromatography–Ion Mobility Spectroscopy Technology to Establish the Volatile Chemical Component Fingerprint Profiles of Schisandra chinensis Processed by Different Preparation Methods and to Perform Differential Analysis of Their Components. Yiping Yan,Bowei Sun,Mengqi Wang,Yanli Wang,Yiming Yang,Baoxiang Zhang,Yining Sun,Pengqiang Yuan,Jinli Wen,Yanli He,Weiyu Cao,Wenpeng Lu,Peilei Xu. 2024

[17]Triglycerides characterization of mare milk in relation to other mammalian milk in various species and lactations. Baorong Chen,Huiquan Zhu,Yumeng Zhang,Xiaodan Wang,Di Bao,Yunna Wang,Xiaoyang Pang,Jiaping Lv,Shuwen Zhang. 2025

[18]The authenticity approach of vine tea (Ampelopsis grossedentata) by non-targeted analysis based on 1HNMR and chemometrics. Jialin Zhang,Qianqian Li,Chaoyang Zhang,Chunlin Fan,Jianxun Li,Zijuan Zhang. 2025

[19]Insights into the effect of pulsed electric field on the flavor of potato chips: A combined analysis using HS-SPME-GC–MS, GC-IMS, E-nose, and chemometrics. Renjie Zhao,Ruixuan Zhao,Qiannan Liu,Jing Li,Honghai Hu. 2025

[20]Volatiles of plums evaluated by HS-SPME with GC-MS at the germplasm level. Chai, Qianqian,Li, Shaohua,Chai, Qianqian,Wu, Benhong,Wang, Lijun,Yang, Chunxiang,Wang, Yiju,Chai, Qianqian,Liu, Weisheng,Liu, Youchun,Fang, Jinbao.

作者其他论文 更多>>