Abstract
Headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) was used to detect the volatile organic compounds (VOCs) of yak milk powders (YMPs) under ultra-high-pressure sterilization (UHPS) and thermization (TH) methods. The analyses led to the identification of several characteristic of compounds, therefore, exploitation and comparison of the different flavors. A total of 46 peaks were detected, and 17 compounds were identified, including 7 aldehydes, 5 ketones, 3 acids, 1 terpene, and 1 ester. Furthermore, principal component analysis (PCA) and fingerprint similarity analysis based on Euclidean distance compared the YMPs and found that the YMPs had certain differences, which can distinguish the YMPs with different sterilization methods. In conclusion, different sterilization methods possibly affect the flavor of YMPs, and UHPS is bettedslfr than TH. Also, aldehydes were mainly be detected in UHPS groups, whereas the ketones and acids mostly appeared in TH groups. Most importantly, UHPS can retain the original flavor of yak milk to a greater extent.
Highlights
Yak milk is an important food and dairy processing raw material for people of all ethnic groups on the Tibetan Plateau because of the abundant nutrition and a long history
Identification of Volatile Components from yak milk powders (YMPs) Processed by Different Sterilization Methods. ere were few studies focused on the differences of YMP caused by different sterilization methods, especially in flavor volatile compounds
In the study of Yu et al [20], 44 compounds in white yak milk were detected by Gas chromatography (GC)-mass spectrometry (MS): 7 flavor substances with frankincense flavor were only detected in white yak milk, including 3-hydroxy-2-butanone, p-cymene, acetone, 2,3butanedione, ethylacetate, and hexanal, 2-ethyl-1-hexanol
Summary
Yak milk is an important food and dairy processing raw material for people of all ethnic groups on the Tibetan Plateau because of the abundant nutrition and a long history. It is rich in nutritional components, such as protein (5.06 ± 0.24%), fat (7.14 ± 0.31%), lactose (5.00 ± 0.32%), dry matter (18.45 ± 0.65%), and ash (0.81 ± 0.03%) [1]. Sterilization is an important step in the milk manufacturing processes, which plays a critical role in food safety and extends the shelf life. It inactivates microorganisms and enzymes during the sterilization process and has a certain impact on the flavor [6]. Jiang et al [12] found
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