Xiong Lin, Pei Jie, Wang Xingdong, Guo Shaoke, Cao Mengli, Ding Zhiqiang, Kang Yandong, Wu Xiaoyun, Chu Min, Bao Pengjia, Ge Qianyun, Guo Xian
Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, Gansu, China.
Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou, Gansu, China.
Food Chem X. 2024 Aug 5;23:101715. doi: 10.1016/j.fochx.2024.101715. eCollection 2024 Oct 30.
Milk lipids greatly affect the volatile flavor of milk, and the relationship between lipids and volatile flavor in yak milk was explored in this study. The volatile flavor compounds (VFCs), lipids profile, fatty acids in yak ordinary milk and colostrum were detected with HP/SPME-GC-MS, the semiquantitative lipidomics based on LC-MS/MS, GC-MS, respectively. The VFCs differences in yak milk were closely related to 1-((1 s,3ar,4r,7 s,7as)-4-hydroxy-7-isopropyl-4-methyloctahloctahydro-1h-inden-1-Yl)-ethanone,2,6,6-trimethyl-2,4-cycloheptadien-1-one, pentanal, 2-phenylethyl propionate, octanoic acid methyl ester, diphosphoric acid diisooctyl ester, (Z)-3,4,4-trimethyl-5-oxo-2-hexenoic acid and acetic acid. The volatile flavor in yak milk was well correlated with milk lipids, and TG(4:0_12:3_18:1), TG(6:0_8:0_18:1), TG(4:0_12:3_18:1), TG(12:0_18:2_18:3) and TG(16:0e_18:1_22:5) were the crucial lipid molecules affecting volatile flavor. The degeneration of above lipids by hydrolysis produced some fatty acids and alcohol, then these compounds were further derived into other VFCs especially above crucial 8 molecules. This study provided a theoretical basis for improving the volatile flavor by controlling lipids in yak milk.
乳脂对牛奶的挥发性风味有很大影响，本研究探讨了牦牛奶中脂质与挥发性风味之间的关系。分别采用HP/SPME-GC-MS、基于LC-MS/MS的半定量脂质组学、GC-MS检测了牦牛普通牛奶和初乳中的挥发性风味化合物（VFCs）、脂质谱、脂肪酸。牦牛奶中VFCs的差异与1-((1s,3ar,4r,7s,7as)-4-羟基-7-异丙基-4-甲基八氢-1H-茚-1-基)-乙酮、2,6,6-三甲基-2,4-环庚二烯-1-酮、戊醛、丙酸苯乙酯、辛酸甲酯、二磷酸二异辛酯、(Z)-3,4,4-三甲基-5-氧代-2-己烯酸和乙酸密切相关。牦牛奶中的挥发性风味与乳脂密切相关，TG(4:0_12:3_18:1)、TG(6:0_8:0_18:1)、TG(4:0_12:3_18:1)、TG(12:0_18:2_18:3)和TG(16:0e_18:1_22:5)是影响挥发性风味的关键脂质分子。上述脂质通过水解降解产生一些脂肪酸和醇，然后这些化合物进一步衍生为其他VFCs，尤其是上述关键的8种分子。本研究为通过控制牦牛奶中的脂质来改善挥发性风味提供了理论依据。
