数字农科院2.0

Study of volatile flavor derived from lipids degeneration in yak Milk based on Semiquantitative Lipidomics

文献类型： 外文期刊

作者： Lin Xiong;Jie Pei;Xingdong Wang;Shaoke Guo;Mengli Cao;Zhiqiang Ding;Yandong Kang;Xiaoyun Wu;Min Chu;Pengjia Bao;Qianyun Ge;Xian Guo

作者机构：

关键词： Fatty acids;Lipids;Milk;Volatile flavor;Yak

期刊名称： Food Chemistry: X

ISSN： 2590-1575

年卷期： 2024 年 23 卷

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Milk lipids greatly affect the volatile flavor of milk, and the relationship between lipids and volatile flavor in yak milk was explored in this study. The volatile flavor compounds (VFCs), lipids profile, fatty acids in yak ordinary milk and colostrum were detected with HP/SPME-GC–MS, the semiquantitative lipidomics based on LC-MS/MS, GC–MS, respectively. The VFCs differences in yak milk were closely related to 1-((1 s,3ar,4r,7 s,7as)-4-hydroxy-7-isopropyl-4-methyloctahloctahydro-1h-inden-1-Yl)-ethanone,2,6,6-trimethyl-2,4-cycloheptadien-1-one, pentanal, 2-phenylethyl propionate, octanoic acid methyl ester, diphosphoric acid diisooctyl ester, (Z)-3,4,4-trimethyl-5-oxo-2-hexenoic acid and acetic acid. The volatile flavor in yak milk was well correlated with milk lipids, and TG(4:0_12:3_18:1), TG(6:0_8:0_18:1), TG(4:0_12:3_18:1), TG(12:0_18:2_18:3) and TG(16:0e_18:1_22:5) were the crucial lipid molecules affecting volatile flavor. The degeneration of above lipids by hydrolysis produced some fatty acids and alcohol, then these compounds were further derived into other VFCs especially above crucial 8 molecules. This study provided a theoretical basis for improving the volatile flavor by controlling lipids in yak milk.

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