Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches
Aroma is a key factor in milk powder quality evaluation and consumer choice. However, research has mostly focused on processing effects, with little on flavor differences among milk powders. This study analysed and identified the flavor characteristics of five common types of milk powders in China,...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000252 |
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| author | Yaxi Zhou Diandian Wang Jian Zhao Yu Guo Wenjie Yan |
| author_facet | Yaxi Zhou Diandian Wang Jian Zhao Yu Guo Wenjie Yan |
| author_sort | Yaxi Zhou |
| collection | DOAJ |
| description | Aroma is a key factor in milk powder quality evaluation and consumer choice. However, research has mostly focused on processing effects, with little on flavor differences among milk powders. This study analysed and identified the flavor characteristics of five common types of milk powders in China, including yak milk powder, donkey milk powder, camel milk powder, goat milk powder, and cow milk powder, using Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS), Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC–MS), and multivariate statistical analysis. Results identified 55 and 86 volatile compounds via HS-GC-IMS and HS-SPME-GC–MS, respectively, revealing significant differences between milk powders. PCA, OPLS-DA, PLS-DA, and heatmaps further distinguished the sources. Based on VIP values, 27 and 24 key compounds were identified. These results underscored the potential of utilizing these combined techniques for quick flavor analysis and detecting adulteration in milk powder. |
| format | Article |
| id | doaj-art-d9d59d0173a64abea3d150a35216f6ca |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-d9d59d0173a64abea3d150a35216f6ca2025-02-12T05:32:24ZengElsevierFood Chemistry: X2590-15752025-01-0125102179Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approachesYaxi Zhou0Diandian Wang1Jian Zhao2Yu Guo3Wenjie Yan4College of Biochemical Engineering, Beijing Union University, Beijing 100023, China; Beijing Key Laboratory of Bioactive Substances and Functional Food, Beijing Union University, Beijing 100023, China; Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaCollege of Biochemical Engineering, Beijing Union University, Beijing 100023, China; Beijing 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, ChinaBeijing Key Laboratory of Bioactive Substances and Functional Food, Beijing Union University, Beijing 100023, ChinaCollege of Biochemical Engineering, Beijing Union University, Beijing 100023, China; Beijing Key Laboratory of Bioactive Substances and Functional Food, Beijing Union University, Beijing 100023, China; Corresponding author at: College of Biochemical Engineering, Beijing Union University, Beijing 100023, China.Aroma is a key factor in milk powder quality evaluation and consumer choice. However, research has mostly focused on processing effects, with little on flavor differences among milk powders. This study analysed and identified the flavor characteristics of five common types of milk powders in China, including yak milk powder, donkey milk powder, camel milk powder, goat milk powder, and cow milk powder, using Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS), Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC–MS), and multivariate statistical analysis. Results identified 55 and 86 volatile compounds via HS-GC-IMS and HS-SPME-GC–MS, respectively, revealing significant differences between milk powders. PCA, OPLS-DA, PLS-DA, and heatmaps further distinguished the sources. Based on VIP values, 27 and 24 key compounds were identified. These results underscored the potential of utilizing these combined techniques for quick flavor analysis and detecting adulteration in milk powder.http://www.sciencedirect.com/science/article/pii/S2590157525000252Milk powderVolatile compoundsHS-GC-IMSHS-SPME-GC–MSOPLS-DA |
| spellingShingle | Yaxi Zhou Diandian Wang Jian Zhao Yu Guo Wenjie Yan Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches Food Chemistry: X Milk powder Volatile compounds HS-GC-IMS HS-SPME-GC–MS OPLS-DA |
| title | Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches |
| title_full | Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches |
| title_fullStr | Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches |
| title_full_unstemmed | Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches |
| title_short | Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches |
| title_sort | differentiation and characterization of volatile compounds in five common milk powders using hs gc ims hs spme gc ms and multivariate statistical approaches |
| topic | Milk powder Volatile compounds HS-GC-IMS HS-SPME-GC–MS OPLS-DA |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000252 |
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