文献类型：期刊文献

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

作者：Wang, Diandian[1,2];Zhou, Yaxi[3];Zhao, Jian[2];Guo, Yu[2];Yan, Wenjie[1,2]

第一作者：Wang, Diandian

通讯作者：Yan, WJ[1];Yan, WJ[2]

机构：[1]Beijing Union Univ, Coll Biochem Engn, Beijing 100023, Peoples R China;[2]Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Food, Beijing 100023, Peoples R China;[3]Chinese Acad Agr Sci, Inst Apicultural Res, Beijing 100093, 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, Coll Biochem Engn, Beijing 100023, Peoples R China;[2]corresponding author), Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Food, Beijing 100023, Peoples R China.|[114172]北京联合大学应用文理学院;[11417]北京联合大学;[1141726]北京联合大学生物化学工程学院;

年份：2025

卷号：14

期号：1

外文期刊名：FOODS

收录：;Scopus(收录号：2-s2.0-85214490324);WOS:【SCI-EXPANDED(收录号:WOS:001393580900001)】；

基金：This research was funded by the National Key Research and Development Program of China, grant number: 2023YFF1103802.

语种：英文

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

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.