Trace phospholipid and fatty acid differences between dairy and plant-based milk products by H and P NMR spectroscopy combined with multivariate statistical analysis.

With development of modern food industry, plant-based milk products are widely used to replace dairy products to cook different kinds of food. Due to different origins, it is necessary to assess the nutrition difference between dairy and plant-based milk products. Phospholipids and unsaturated fatty acids, as the important nutrients in cream and butter, were closely related to body development and health. This study developed a rapid determination of phospholipids and double bonds in creams and butters based on P NMR and H NMR for nutritional difference assessment. Unsupervised principal component analysis and supervised orthogonal least squares discriminant analysis showed marked differences between dairy and plant-based milk products. Eight compounds were screened by variable importance in projection, fold change and P-value. Furthermore, two biomarkers (phosphatidylserine and phosphatidylethanolamine) were identified to distinguish dairy and plant-based milk products. The study demonstrated that P NMR has great potential for rapidly distinguishing milk origins.