Huang Y, Cao H, Pan M, Wang C, Sun B, Ai N. Unraveling volatilomics profiles of milk products from diverse regions in China.
Food Res Int 2024;
179:114006. [PMID:
38342533 DOI:
10.1016/j.foodres.2024.114006]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 01/04/2024] [Accepted: 01/08/2024] [Indexed: 02/13/2024]
Abstract
To distinguish Chinese milks from different regions, 13 milk samples were gathered from 13 regions of China in this study: Inner Mongolia (IM), Xinjiang (XJ), Hebei (HB), Shanghai (SH), Beijing (BJ), Sichuan (SC), Ningxia (NX), Henan (HN), Tianjin (TJ), Qinghai (QH), Yunnan (YN), Guangxi (GX), and Tibet (XZ). Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with the electronic nose (E-nose) technology, was used to detect and analyze the volatile compounds in these milk samples. The qualitative and quantitative results identified 29 volatile chemicals, and we established a database of flavor profiles for the main milk-producing regions in China. E-nose analysis revealed variations in the odor of milk across different areas. Furthermore, results from partial least squares discriminant analysis (PLS-DA) and odor activity values (OAVs) suggested that seven volatile compounds: decane, 2-heptanone, 2-undecanone, 2-nonanone, 1-hexadecanol, 1-octen-3-ol, and (E)-2-nonenal, could be considered as key flavor compounds in Chinese milk products.
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