Kataria Deepshikha, Singh Gurmeet
The University of Trans-Disciplinary Health Sciences and Technology, Bengaluru 560064, India.
Food Chem X. 2025 Apr 22;27:102489. doi: 10.1016/j.fochx.2025.102489. eCollection 2025 Apr.
The study investigated the impact of three processes-curd-butter (CD), cream-butter (CM) and fermented cream-butter (FC) on fatty acid composition and volatile profiles of clarified butter (ghee) obtained from two cow breeds, Deoni (DN) and Holstein Friesian (HF). Gas chromatography-mass spectrometry (GC-MS) identified 26 fatty acids in ghee. There was no difference in fatty acid composition due to processing. Significant differences were observed by breed, with HF ghee exhibiting higher polyunsaturated fatty acids and α-linolenic acid than DN ghee. Headspace GC-MS detected 57 volatile compounds. Ghee made with CD and FC processes exhibited higher levels of acids, alcohols, heat degradation products, lactones, ketones, 5-hydroxymethylfurfural and maltol in both breeds. These findings suggest that processing methods alter ghee's volatile compounds without significantly affecting fatty acid composition. Since ghee is a complex lipid, untargeted lipidomics and metabolomics studies can provide further insight into the effects of processing on ghee. This study can guide dairy processors in selecting milk sources and ghee processes to enhance flavour in ghee while maintaining fatty acid composition across cow breeds for product improvement.
该研究调查了三种工艺——凝乳制黄油（CD）、稀奶油制黄油（CM）和发酵稀奶油制黄油（FC）——对从德奥尼牛（DN）和荷斯坦弗里生牛（HF）这两个奶牛品种获得的澄清黄油（酥油）的脂肪酸组成和挥发性成分的影响。气相色谱 - 质谱联用仪（GC - MS）鉴定出酥油中有26种脂肪酸。加工工艺对脂肪酸组成没有影响。不同品种之间存在显著差异，HF酥油中的多不饱和脂肪酸和α - 亚麻酸含量高于DN酥油。顶空气相色谱 - 质谱联用仪检测到57种挥发性化合物。采用CD和FC工艺制作的酥油在两个品种中均表现出较高水平的酸、醇、热降解产物、内酯、酮、5 - 羟甲基糠醛和麦芽酚。这些发现表明，加工方法会改变酥油的挥发性化合物，但不会显著影响脂肪酸组成。由于酥油是一种复杂的脂质，非靶向脂质组学和代谢组学研究可以进一步深入了解加工对酥油的影响。这项研究可以指导乳制品加工商选择奶源和酥油制作工艺，以增强酥油的风味，同时在不同奶牛品种中保持脂肪酸组成，从而改进产品。
