Flavor Of Milk Research Articles

Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS

Volatile organic compounds (VOCs) make up milk flavor and are essential attributes for consumers to evaluate milk quality. In order to investigate the influence of heat treatment on the VOCs of milk, electronic nose (E-nose), electronic tongue (E-tongue) and headspace solid-phase microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS) technology were used to evaluate the changes in VOCs in milk during 65 °C heat treatment and 135 °C heat treatment. The E-nose revealed differences in the overall flavor of milk, and the overall flavor performance of milk after heat treatment at 65 °C for 30 min is similar to that of raw milk, which can maximize the preservation of the original taste of milk. However, both were significantly different to the 135 °C-treated milk. The E-tongue results showed that the different processing techniques significantly affected taste presentation. In terms of taste performance, the sweetness of raw milk was more prominent, the saltiness of milk treated at 65 °C was more prominent, and the bitterness of milk treated at 135 °C was more prominent. The results of HS-SPME-GC-MS showed that a total of 43 VOCs were identified in the three types of milk-5 aldehydes, 8 alcohols, 4 ketones, 3 esters, 13 acids, 8 hydrocarbons, 1 nitrogenous compound, and 1 phenol. The amount of acid compounds was dramatically reduced as the heat treatment temperature rose, while ketones, esters, and hydrocarbons were encouraged to accumulate instead. Furfural, 2-heptanone, 2-undecanone, 2-furanmethanol, pentanoic acid ethyl ester, 5-octanolide, and 4,7-dimethyl-undecane can be used as the characteristic VOCs of milk treated at 135 °C. Our study provides new evidence for differences in VOCs produced during milk processing and insights into quality control during milk production.

Assessing Sensory Attributes and Properties of Infant Formula Milk Powder Driving Consumers’ Preference

Infant formula milk powder (IFMP) is an excellent substitute for breast milk. It is known that the composition of maternal food during pregnancy and lactation and exposure level to food during infancy highly influence taste development in early infancy. However, little is known about the sensory aspects of infant formula. Herein, the sensory characteristics of 14 brands of infant formula segment 1 marketed in China were evaluated, and differences in preferences for IFMPs were determined. Descriptive sensory analysis was performed by well-trained panelists to determine the sensory characteristics of evaluated IFMPs. The brands S1 and S3 had significantly lower astringency and fishy flavor compared to the other brands. Moreover, it was found that S6, S7 and S12 had lower milk flavor scores but higher butter scores. Furthermore, internal preference mapping revealed that the attributes fatty flavor, aftertaste, saltiness, astringency, fishy flavor and sourness negatively contributed to consumer preference in all three clusters. Considering that the majority of consumers prefer milk powders rich in aroma, sweet and steamed flavors, these attributes could be considered for enhancement by the food industry.

Free comment as a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to ohmic heating

Flavored milk drink is a popular dairy product traditionally processed by pasteurization, which is a safe and robust process. Still, it can imply a greater energy expenditure and a more significant sensorial alteration. Ohmic heating (OH) has been proposed as an alternative to dairy processing, including flavored milk drink. However, its impact on sensory characteristics needs to be evidenced. This study used Free Comment, an underexplored methodology in sensory studies, to characterize five samples of high-protein vanilla-flavored milk drink: PAST (conventional pasteurization 72 °C/15 s); OH6 (ohmic heating at 5.22 V/cm); OH8 (ohmic heating at 6.96 V/cm); OH10 (ohmic heating at 8.70 V/cm), and OH12 (ohmic heating at 10.43 V/cm). Free Comment raised similar descriptors to those found in studies that used more consolidated descriptive methods. The employed statistical approach allowed observation that pasteurization and OH treatment have different effects on the sensory profile of products, and the electrical field strength of OH also has a significant impact. PAST was slightly to moderately negatively associated with “acid taste,” “fresh milk taste,” “smoothness,” “sweet taste,” “vanilla flavor,” “vanilla aroma,” “viscous,” and “white color.” On the other hand, OH processing with more intense electric fields (OH10 and OH12) produced flavored milk drinks strongly associated with the “in natura” milk descriptors (“fresh milk aroma” and “fresh milk taste”). Furthermore, the products were characterized by the descriptors “homogeneous,” “sweet aroma,” “sweet taste,“ “vanilla aroma,” “white color,“ “vanilla taste,” and “smoothness.” In parallel, less intense electric fields (OH6 and OH8) produced samples more associated with a bitter taste, viscosity, and lumps presence. Sweet taste and fresh milk taste were the drivers of liking. In conclusion, OH with more intense electric fields (OH10 and OH12) was promising in flavored milk drink processing. Furthermore, the free comment was a valuable approach to characterize and identify the drivers of liking of high-protein flavored milk drink submitted to OH.

Effects of Homogenization on Organoleptic Quality and Stability of Pasteurized Milk Samples

The organoleptic quality and stability of pasteurized milk are closely related to consumption choices. Our study investigated the effects of different homogenization pressures on the organoleptic quality and stability of pasteurized milk during shelf life. The three homogenization pressures used in this work were 0, 150, and 300 bar. The three homogenization times were 40 s, 56 s, and 60 s respectively. The sensory quality and stability of pasteurized milk after storage for 8, 72, and 168 h were investigated by sensory description experiment, electronic nose technology, and physical properties (such as stability, color, and particle size). The results showed that, at the same storage time, different homogenization pressures had prominent effects on the creamy, milk, fat, and fresh milk flavors of pasteurized milk, together with different effects on the stability of pasteurized milk. The pasteurized milk samples stored for 8 h under the three homogenization pressures had a good fresh milk flavor, and its strong fat flavor affected the taste. The pasteurized milk samples stored for 72 h under 150-bar homogenization pressure had uniform texture, excellent milk flavor, and delicious taste, and the stability of milk reached the best state. Pasteurized milk samples stored for 168 h under three homogenization pressures had increased metallic, sour, and salty tastes in varying degrees, affecting the flavor quality and stability of milk. In short, the organoleptic quality and stability of pasteurized milk samples stored for 72 h under 150-bar homogenization pressure (ML72) were the most optimal. The results provide a scientific theoretical basis for improving product organoleptic quality and stability, which may inspire a new production strategy to innovate pasteurized milk product. This study examined the impact of different homogenization pressures (0, 150, and 300 bar) on the organoleptic quality and stability of pasteurized milk during shelf life (8, 72, and 168 h).

Lnc-TRTMFS promotes milk fat synthesis via the miR-132x/RAI14/mTOR pathway in BMECs.

As an important index to evaluate the quality of milk, milk fat content directly determines the nutrition and flavor of milk. Recently, growing evidence has suggested that long noncoding RNAs (lncRNAs) play important roles in bovine lactation, but little is known about the roles of lncRNAs in milk fat synthesis, particularly the underlying molecular processes. Therefore, the purpose of this study was to explore the regulatory mechanism of lncRNAs in milk fat synthesis. Based on our previous lncRNA-seq data and bioinformatics analysis, we found that Lnc-TRTMFS (transcripts related to milk fat synthesis) was upregulated in the lactation period compared to the dry period. In this study, we found that knockdown of Lnc-TRTMFS significantly inhibited milk fat synthesis, resulting in a smaller amount of lipid droplets and lower cellular triacylglycerol levels, and significantly decreased the expression of genes related to adipogenesis. In contrast, overexpression of Lnc-TRTMFS significantly promoted milk fat synthesis in bovine mammary epithelial cells (BMECs). In addition, Bibiserv2 analysis showed that Lnc-TRTMFS could act as a molecular sponge for miR-132x, and retinoic acid induced protein 14 (RAI14) was a potential target of miR-132x, which was further confirmed by dual-luciferase reporter assays, quantitative reverse transcription PCR, and western blots. We also found that miR-132x significantly inhibited milk fat synthesis. Finally, rescue experiments showed that Lnc-TRTMFS could weaken the inhibitory effect of miR-132x on milk fat synthesis and rescue the expression of RAI14. Taken together, these results revealed that Lnc-TRTMFS regulated milk fat synthesis in BMECs via the miR-132x/RAI14/mTOR pathway.

A cross-sectional survey of current nutritional counseling practices and attitudes towards dairy among pediatric dentists.

Aims: This study sought to explore current dietary recommendations by pediatric dentists and to examine their attitudes toward sugar-sweetened milk. Methods: A cross-sectional 13-item survey instrument was developed by an expert team and disseminated to 7,783 emails through Qualtrics from February 2-27, 2023. The question topics included 3 domains: nutritional guidelines, types of foods recommended, and the level of dairy counseling given to parents for their children. Descriptive statistics were used to evaluate responses. Results: Out of 304 responses, 96.3% of pediatric dentists consider flavored milk to be a sugar-sweetened beverage (SSB). Nearly 65% of pediatric dentists refer to a USDA-published resource for nutritional recommendations. Only 12% of pediatric dentists routinely offer obesity counseling. Conclusions: While pediatric dentists continue to provide nutritional counseling at a high capaci ty, they do not have a universal resource on which to base their recommendations. The majority of pediatric dentists also consider flavored milk to be a SSB, despite the current exclusion of flavored milk from SSB classification.

Developing a nutritious soup product using purple sweet potatoes supplemented with composite of vegetables and freezed-dried chicken

This research aimed to develop a nutritious instant purple sweet potato soup (PSP) combination with a variety of vegetables and freeze-dried chicken. The nutritional characteristics of the product were evaluated. The current study employs principal component analysis (PCA), consumer preference mapping, and check-all-that-apply (CATA) data processing to describe sensory instant mixed soup attributes. The results showed that the soup was made from the formula F2 (PSP flour 47.5%, orange-fleshed sweet potato flour 12.5%, potatoes 6%, banana 7%, mushroom 8%, petit poise 3%, pumpkin 5%, protein powder 5% and cream powder 6%) gave good quality, high sensory value and attractive colors product. The PCA identified important soup attributes such as sweetness, milk flavor, vegetable odor, and color. Adding 15% freeze-dried chicken improved the quality of mixed soup products with energy distribution from macronutrients: proteins 24%, carbohydrates 65%, and lipids 10%. The anthocyanin and β-carotene content analyzed from the product was 13.1 mg/100 g and 370.2 μg/100 g. Score analysis according to the CATA model with two main components accounting for 95.57% of the variance in sensory attribute data, showing liking attributes of mixed soup sample that the panelists preferred in color, flavor, chicken meat distribution, and sweetness. The essential nutritional characteristics of mixed soup have been carefully analyzed.

A comprehensive review on oat milk: from oat nutrients and phytochemicals to its processing technologies, product features, and potential applications.

Plant-based milk alternatives have become increasingly desirable due to their sustainability and the increased consumer awareness of health. Among many varieties of emerging plant-based milk, the smooth texture and flavor of oat milk make it spread rapidly around the world. Furthermore, as a sustainable source of diet, oats can provide rich nutrients and phytochemicals. Issues on the stability, sensory properties, shelf life, and nutritional quality of oat milk have been highlighted in published studies. In this review, the processing techniques, quality improvement, and product features of oat milk are elaborated, and the potential applications of oat milk are summarized. Besides, the challenges and future perspectives of oat milk production in the future are discussed.

The role of packaging on the flavor of fluid milk.

Few studies have addressed the effects of package material in the absence of light on contributions to fluid milk flavor. The objective of this study was to compare the sensory and chemical properties of fluid milk packaged in paperboard cartons, low-density polyethylene, high-density polyethylene (HDPE), polyethylene terephthalate (PET), linear low-density polyethylene (LLDPE), and glass. Pasteurized (high temperature short time, 77°C for 25 s) skim and whole milk were filled (280 mL ± 10 mL) into paperboard cartons, low-density polyethylene, HDPE, PET, LLDPE, and glass (control). Milks were stored at 4°C in the dark and sampled at d 0, 5, 10, and 15. Descriptive analysis was applied to document sensory profiles at each time point, and volatile compounds were extracted and identified by solid-phase microextraction with gas chromatography mass spectrometry and gas chromatography-olfactometry. Tetrad tests with consumers were conducted at d 10. Both skim and whole milks packaged in cartons had noticeable paperboard flavor by d 5 and higher levels of hexanal than skim and whole milks in other package types at d 5. Skim milks packaged in paperboard cartons and LLDPE had distinct refrigerator/stale flavor compared with milks in the other package types, concurrent with increased levels of refrigerator/package-related compounds including styrene, acetophenone and 2-ethyl-1-hexanol. Milks packaged in glass, PET and HDPE were not distinguished by consumers at d 10 post-processing. Package type influences fluid milk flavor, and these effects are greater in skim milk compared with whole milk. Paperboard cartons do not preserve milk freshness, as well as PET, HDPE, or glass, due to flavor migration and scalping. Glass remains an ideal barrier to preserve fluid milk flavor, but in the absence of light, HDPE and PET provide additional benefits while also maintaining fluid milk flavor.

Complete Spirit, Soul and Body Health Production in Kenya: Application of Principal Components Analysis and Path Analysis

In Kenya, three disease domains namely communicable diseases, non-communicable conditions and violence/injuries continue to contribute to the high disease burden; and the total disease incidences reported increased by 31.2 percent from 2017 to 2018, with the three leading causes of morbidity being diseases of the respiratory system, Malaria and diseases of the skin (including ulcers). In addition to asharp decline observed in the three dimensions of financial health namely the ability to manage the day-to-day needs, cope with shocks and invest in livelihood and future. The objective of this study was to establish the production of complete spirit, soul and body health in Kenya through application of the principal components analysis and path analysis techniques. The study established that bad report deteriorates individuals’ health; conversely, good report improves their health. Male individuals have worse health compared to their female counterparts and individuals residing in rural areas have worse health compared to their counterparts in urban areas. Consumption of white ugali prepared using refined / sifted maize flour makes individual’s health deteriorate but their health improves with the consumption of brown ugali; and/ or white ugali prepared using coarse loose maize taken with dried/smoked fish and traditional vegetables. In addition, an individual’s health improves with the consumption of groundnuts, sweet potatoes and other roots and tubers including cooking banana, arrow roots, and yams; and consumption of sugarcane, pears, and soya drink. Individuals’ health also improves due to consumption of fried githeri; consumption of pasta and taking candies, however, consumption of tinned proteins like meat and beans; taking flavoured fresh milk, lard, preserved fruits and other berries; and taking nicotine products makes individuals’ health deteriorate. Based on the findings, the study recommends that the government ought to devise more ways of encouraging individuals /households to be deployed by providing financial education and increasing the financial services like the hustler fund project; the government and both local or/and international NGOs should collaborate in giving a helping hand whenever it calls for a response to severe water shortage/ drought or flood; every individual/household ought to have a spiritual authority for seeking spiritual help especially due to chronic illness such as the corona virus to cushion the individuals/households from separation experienced through death shocks; more concerted efforts on health education ought to be put in place and promoted to improve the health of individuals, especially males in the rural areas; individual’s need to improve their health by chewing sugarcanes in the morning, taking soya drink or tea prepared using sweet potato leaves with either groundnuts, sweet potatoes, cooking banana, arrow roots, and/or yams for breakfast; and/or in addition to consumption of fruits specifically pears; individuals and households ought to be encouraged to consume brown ugali prepared using cassava, sorghum, and millet grain/wimbi flour; and/ or white ugali prepared using coarse loose maize taken with dried/smoked fish with scales and traditional vegetables especially during lunch time; and they need to consume fried githeri prepared using a mixture of loose maize grain, beans, salt, onion leeks, and cooking fat for their supper or even pasta/spaghetti.

Effects of Three Humorous Advertising Techniques on Purchase Intention

The number of varied advertisements makes each brand or company need to find suitable ways and methods to package its advertisements to attract consumers. One form of method that can be done is the use of humorous advertisements. The goal of this research is to compare the effects of three humorous advertisement techniques on college students’ purchase intention. This experimental study used between-participants posttest-only design. 108 college students were recruited using the simple random sampling technique and were assigned to three different experimental groups with 36 participants in each group. These three experimental groups were given self-made humorous advertisements with different techniques (arousal-safety, incongruity-resolution, and humorous disparagement). The advertisements were 30-seconds long, for a made-up brand, a strawberry flavored milk drink. Then, they were given a purchase intent scale to measure their purchase intention of the advertised product. The results showed all three experimental groups are at neutral or slightly disagree to have the intention to purchase the advertised product. The hypothesis test was done using One-Way Anova. No significant differences were found between three humorous advertisement techniques. Possible explanations for this result are presented in this study.

Monitoring volatile changes in infant formula during long-term storage at room temperature

This study combined gas chromatography-mass spectrometry (GC-MS) and odor activity value (OAV) assessments to analyze the volatile ingredient changes in formula powder during 11 months of storage at room temperature. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable importance in projection (VIP) were also used to assess the potential indicators of aroma changes during storage. The aim was to expose the possible changes in the aroma profile and the substances that alter infant formula (IF) aroma during storage. The results showed that the aldehyde and ketone content in the milk formula increased as the storage time was extended, while the lactone and terpenoid levels decreased significantly. The OAV indicated the presence of various major aromatic substances at different storage times. Considering consumer concern regarding product flavor, this study ascertained that monitoring substance changes during storage showed that 2-heptanone was a good indicator of milk flavor, dimethyl disulfide was a suitable indicator of protein degradation, and 3-methylbutanal, heptanal, hexanal, pentanal, and octanal were all good indicators of fat oxidation. The results of previous related studies were used to supplement the data in this work regarding the changes in IF during product shelf life and to provide support for controlling the flavor substances and quality during new product development.

Sade ve Aromalı UHT Sütlerde Tetrasiklin Kalıntılarının Araştırılması

In this study, tetracycline group antibiotic residue was investigated in plain and flavored UHT milk of different brands. A total of 90 UHT milk samples (62 plain and 28 flavored) were analyzed by ELISA method. Tetracycline residues were detected in all samples as a result of the analysis. The mean level of tetracycline was determined as 6.98±0.38 ppb in plain milk and 6.53±0.48 ppb in flavored milk. Residue levels in analyzed UHT milk were found to comply with the legal limits announced by the European Union (EU) commission and Turkish Food Codex Communiqué.

EKSISTENSI SARABBA SEBAGAI MINUMAN TRADISIONAL KHAS BUGIS-MAKASSAR DI ERA MODERN

Sarabba is a traditional drink made from ginger and brown sugar originating from South Sulawesi, especially the Bugis and Madurese tribes. The purpose of this article is to find out the potential of sarabba to become a trend like coffee among young people and what innovations have been made as an effort to maintain the existence of sarabba in this modern era. The research method used is a qualitative method using an ethnographic approach and with data collection techniques through literature studies and also interviews to related parties whose results will be in the form of words. From the results of the research, sarabba has undergone many developments starting from packaging that is starting to be attractive and varied flavors such as mocca and chocolate flavors, and currently there are many instant or powder sarabba and also the ice cream version of sarabba, so the possibility of sarabba becoming a trend like coffee among teenagers is getting bigger, considering that in Makassar itself sarabba is much loved and is everywhere. So it can be concluded that: 1) There have been many innovations to maintain the existence of sarabba in this modern era, for example the sarabba innovation carried out by Sarabba Sukma Jahe Makassar and Sarabba Indonesia stores. This innovation is done by changing the shape and creating new flavor variants. Innovation in terms of form, namely there is sarabba in instant form and sarabba in the form of ice cream. While from the flavor variants there are mocca, chocolate and milk flavors. 2) Sarabba has the potential to become a trend among young people but is still within a limited scope, namely in Makassar. With the many innovations in sarabba today, it is certainly a driving factor for sarabba to become a trend among young people. However, when compared to the coffee trend, the sarabba trend is quite difficult to realize.

Magnetic field-driven biochemical landscape of browning abatement in goat milk using spatial-omics uncovers

Influence of magnetic field (MF) treatment on the glycation of goat milk proteins is yet to be elucidated. Proteomic and metabolomic analyses of brown goat milk samples with and without MF treatment were performed. Assessed glycation degree and structural modification of proteins explained that MF treatment dramatically down-regulated the glycation of brown goat milk protein, possibly due to the aggregation behavior induced by MF treatment, which consumed additional glycation sites as well as altered their accessibility and preference. Integrated datasets uncovered that the energy metabolism-related biological events including carbohydrate metabolism, glycerophospholipid metabolism, TCA cycle may mainly account for the browning abatement mechanism of MF. In addition, MF treatment enhanced both the quality and flavor of brown goat milk. This study suggests the feasibility of MF treatment to reduce glycation in brown goat milk for producing high-quality dairy ingredients and products.

Flavor Wheel Construction and Sensory Profile Description of Human Milk.

To explore the flavor characteristics of human milk, we constructed a three-tiered human milk flavor wheel based on 53 sensory descriptors belonging to different sensory categories. Fifteen sensory descriptors were selected using M-value and multivariate statistical methods, and the corresponding references were set up to realize qualitative and quantitative sensory evaluation of the human milk samples. To ensure the accuracy and reliability of the sensory evaluation, the performance of the sensory panelists was also tested. The sensory profile analysis indicated that the established sensory descriptors could properly reflect the general sensory properties of the human milk and could also be used to distinguish different samples. Further investigation exposed that the fat content might be an important factor that influence the sensory properties of human milk. To the best of our knowledge, this is the first report on the flavor wheel of human milk.

Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk.

Legumes are an attractive choice for developing new products since their health benefits. Fermentation can effectively improve the quality of soymilk. This study evaluated the impact of Lactobacillus plantarum fermentation on the physicochemical parameters, vitamins, organic acids, aroma substances, and metabolites of chickpea milk. The lactic acid bacteria (LAB) fermentation improved the color, antioxidant properties, total phenolic content, total flavonoid content, lactic acid content, and vitamin B6 content of raw juice. In total, 77 aroma substances were identified in chickpea milk by headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME-GC-MS); 43 of the 77 aroma substances increased after the LAB fermentation with a significant decrease in beany flavor content (p < 0.05), improving the flavor of the soymilk product. Also, a total of 218 metabolites were determined in chickpea milk using non-targeted metabolomics techniques, including 51 differentially metabolites (28 up-regulated and 23 down-regulated; p < 0.05). These metabolites participated in multiple metabolic pathways during the LAB fermentation, ultimately improving the functional and antioxidant properties of fermented soymilk. Overall, LAB fermentation can improve the flavor, nutritional, and functional value of chickpea milk accelerating its consumer acceptance and development as an animal milk alternative.

Probiotic Bifidobacterium animalis ssp. lactis Probio-M8 improves the properties and organic acid metabolism of fermented goat milk.

The addition of Bifidobacterium to goat milk has dual effects on health, for which various inherent nutrients of goat milk are retained and live probiotics are provided. We explored the effect of Bifidobacterium animalis ssp. lactis Probio-M8 (Probio-M8) on fermentation characteristics, formation of organic acid, sensory properties, and storage characteristics of fermented goat milk (with added 4.0% sucrose). Addition of Probio-M8 decreased the fermentation time and significantly increased the content of functional organic acids, such as acetic acid, and functional long-chain unsaturated fatty acids, including linoleic acid, α-linolenic acid, and docosahexaenoic acid. Furthermore, the contents of medium-chain and short-chain fatty acids, which are related to "goaty" flavor, were significantly lower in the Probio-M8 treatment compared with the control. The number of living Probio-M8 decreased from 8.27 log cfu/mL (1.80 × 108 cfu/mL) to 7.94 log cfu/mL (0.79 × 108 cfu/mL) after 28 d of storage. Titratable acidity and pH value did not differ between the control group and experimental group (containing Probio-M8). Sensory evaluation indicated a lower goaty flavor and odor in the Probio-M8 fermented milk. Our results suggest that the addition of the probiotic Probio-M8 could improve the sensory, physicochemical, and functional properties of fermented goat milk.

Lactitol and β-cyclodextrin alleviate the intensity of goaty flavor.

Goat milk has balanced nutritional composition, is conducive to digestion and absorption, and does not easily lead to allergic reactions. However, the special goaty flavor in milk has seriously affected consumer acceptance. It is imperative to alleviate the goaty flavor in a safe and efficient way. This study indicated that the supplementation of 6 g kg-1 β-cyclodextrin or 8 g kg-1 lactitol in goat milk significantly alleviated goaty flavor and improved sensory characteristics. Furthermore, the supplementation of β-cyclodextrin and lactitol had a synergistic effect in reducing the content of free fatty acids that cause goaty flavor. The content of caproic acid (C6 H12 O2 ), octanoic acid (C8 H6 O2 ), and decanoic acid (C10 H20 O2 ) decreased by 42.46%, 39.45%, and 46.41%, respectively, after a combined group was supplemented with 6 g kg-1 β-cyclodextrin and 7 g kg-1 lactitol, which was significantly lower than in groups given β-cyclodextrin or lactitol individually. This study provides a novel and effective approach to alleviate goaty flavor and promote the competitiveness of goat milk products. © 2022 Society of Chemical Industry.

Genome-wide analysis of the acyl-coenzyme A synthetase family and their association with the formation of goat milk flavour.

Goat milk is rich in fat and protein, thus, has high nutritional values and benefits human health. However, goaty flavour is a major concern that interferes with consumer acceptability of goat milk and the 4-alkyl-branched-chain fatty acids (vBCFAs) are the major substances relevant to the goaty flavour in goat milk. Previous research reported that the acyl-coenzyme A synthetases (ACSs) play a key role in the activation of fatty acids, which is a prerequisite for fatty acids entering anabolic and catabolic processes and highly involved in the regulation of vBCFAs metabolism. Although ACS genes have been identified in humans and mice, they have not been systematically characterized in goats. In this research, we performed genome-wide characterization of the ACS genes in goats, identifying that a total of 25 ACS genes (without ACSM2A) were obtained in the Capra hircus and each ACS protein contained the conserved AMP-binding domain. Phylogenetic analysis showed that out of the 25 genes, 21 belonged to the ACSS, ACSM, ACSL, ACSVL, and ACSBG subfamilies. However, AACS, AASDH, ACSF, and ACSF3 genes were not classified in the common evolutionary branch and belonged to the ACS superfamily. The genes in the same clade had similar conserved structures, motifs and protein domains. The expression analysis showed that the majority of ACS genes were expressed in multi tissues. The comparative analysis of expression patterns in non-lactation and lactation mammary glands of goat, sheep and cow indicated that ACSS2 and ACSF3 genes may participate in the formation mechanisms of goaty flavour in goat milk. In conclusion, current research provides important genomic resources and expression information for ACSs in goats, which will support further research on investigating the formation mechanisms of the goaty flavour in goat milk.