Abstract
To compare the physicochemical properties and flavour differences of ghee in different pastoral areas, the moisture, fat, protein and volatile components of ghee were analysed. The results showed that yak ghee's moisture content was lower than cow ghee's moisture content, but the protein and fat content was higher than cow ghee's moisture content. Electronic nose (E‐nose) analysis showed that the flavour characteristics of ghee from different pastoral areas were similar, but the flavours of cow ghee and yak ghee were different. A total of 50 volatile components were identified by gas chromatography–mass spectrometry (GC–MS), mainly acids, aldehydes and alcohols. In addition, there were 13, 9, 4 and 13 characteristic volatile components in ghee from Gansu, Qinghai, Tibet and Xinjiang pastoral areas, respectively. This study distinguished the flavour differences of ghee in different pastoral areas and provided a theoretical basis for the traceability of ghee origin.
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