文献类型：期刊文献

英文题名：HS-GC-IMS detection of volatile organic compounds in yak milk powder processed by different drying methods

作者：Feng, Duo[1];Wang, Jing[2];Ji, Xiao-jiao[1];Min, Wen-xiang[3];Yan, Wen-jie[1]

第一作者：Feng, Duo

通讯作者：Yan, WJ[1]

机构：[1]Beijing Union Univ, Coll Biochem Engn, Beijing 100023, Peoples R China;[2]Minist Agr & Rural Affairs, Inst Food & Nutr Dev, Beijing 100081, Peoples R China;[3]Gansu Hualing Dairy Co Ltd, Lanzhou 730030, Peoples R China

第一机构：北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, 197 North Tucheng West Rd, Beijing, Peoples R China.|[11417]北京联合大学;

年份：2021

卷号：141

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20210309777139);Scopus(收录号：2-s2.0-85099259070);WOS:【SCI-EXPANDED(收录号:WOS:000636138600010)】；

基金：This work was supported by the Academic Research Projects of Beijing Union University (ZK70202004), the National Key Research and Development Plan during 13th five-year plan period (Grant No. 2016YFD0401504), and Beijing Union University Graduate Research and innovation funding project (YZ2020K001).

语种：英文

外文关键词：Yak milk powder; Spray drying; Freeze drying; HS-GC-IMS; PCA

摘要：The effects of two drying methods (spray drying, freeze drying) on volatile organic compounds of yak milk powder (YMP) were compared by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and principal component analysis (PCA). The characteristic fingerprints of YMP after ultra-high pressure sterilization and freeze drying (YMP_UHPS_FD) the YMP after ultra-high pressure sterilization and spray drying (YMP_UHPS_SD), the YMP after thermization and freeze drying (YMP_TH_FD), and the YMP after thermization and spray drying (YMP_TH_SD) were established. In total, 46 signal peaks were identified, and 17 compounds were identified including 6 aldehydes, 5 ketones, 3 acids, 1 terpene, 1 ester and 1 heterocyclic compound. The identified compounds correspond well with the flavors of organic components. In addition, the clustering analysis and fingerprint similarity analysis, based on PCA and Euclidean distance, showed that the similarity of YMP and its corresponding volatile components in different drying methods. The results found that the content of ketones, aldehydes and acids in YMP processed by SD is higher than that of yak milk powder processed by FD, and confirmed that different drying methods confer certain influence on the flavor of YMP, and the results also provide theoretic basis of flavor changes after the deep processing of YMP.