Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry
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 ac...
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2025-01-01
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| author | Diandian Wang Yaxi Zhou Jian Zhao Yu Guo Wenjie Yan |
| author_facet | Diandian Wang Yaxi Zhou Jian Zhao Yu Guo Wenjie Yan |
| author_sort | Diandian Wang |
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| description | 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. |
| format | Article |
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| institution | Kabale University |
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| series | Foods |
| spelling | doaj-art-53f0d4bd0f694b29aa6835845d8c234e2025-01-10T13:17:45ZengMDPI AGFoods2304-81582025-01-011419110.3390/foods14010091Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass SpectrometryDiandian Wang0Yaxi Zhou1Jian Zhao2Yu Guo3Wenjie Yan4College of Biochemical Engineering, Beijing Union University, Beijing 100023, ChinaInstitute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaBeijing Key Laboratory of Bioactive Substances and Functional Food, Beijing Union University, Beijing 100023, ChinaBeijing Key Laboratory of Bioactive Substances and Functional Food, Beijing Union University, Beijing 100023, ChinaCollege of Biochemical Engineering, Beijing Union University, Beijing 100023, ChinaThe 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.https://www.mdpi.com/2304-8158/14/1/91yak milkvolatile compoundsHS-SPME-GC-MSOPLS-DAhierarchical clustering |
| spellingShingle | Diandian Wang Yaxi Zhou Jian Zhao Yu Guo Wenjie Yan Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry Foods yak milk volatile compounds HS-SPME-GC-MS OPLS-DA hierarchical clustering |
| title | Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry |
| title_full | Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry |
| title_fullStr | Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry |
| title_full_unstemmed | Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry |
| title_short | Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry |
| title_sort | analysis of flavor differences in yak milk powder at different milk production stages by headspace solid phase microextraction and gas chromatography mass spectrometry |
| topic | yak milk volatile compounds HS-SPME-GC-MS OPLS-DA hierarchical clustering |
| url | https://www.mdpi.com/2304-8158/14/1/91 |
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