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Food Chem

Title:		Effects of season and industrial processes on volatile 4-alkyl-branched chain fatty acids in sheep milk
Author(s):		Teng F; Reis MG; Ma Y; Day L;
Address:		"Grasslands Research Centre, AgResearch Ltd., Palmerston North 4442, New Zealand; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China. Grasslands Research Centre, AgResearch Ltd., Palmerston North 4442, New Zealand. School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China. Grasslands Research Centre, AgResearch Ltd., Palmerston North 4442, New Zealand; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China. Electronic address: li.day@agresearch.co.nz"
Journal Title:		Food Chem
Year:		2018
Volume:		20180406
Issue:
Page Number:		327 - 335
DOI:		10.1016/j.foodchem.2018.04.011
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"4-alkyl-branched-chain fatty acids (vBCFAs) are responsible for the goaty-sheepy flavour of sheep and goat milk. The levels of vBCFAs were investigated in sheep, goat and cow milk powders. The effect of season and industrial processes on the levels of vBCFAs in sheep milk was also evaluated. Sheep milk powders contained lower amounts of 4-Me-8:0 and 4-Et-8:0 (143-176 and 1.2-10.7?ª+microg/g milk fat) than goat milk powders (335-481 and 73.1-105?ª+microg/g milk fat), while 4-Me-9:0 was low in both sheep and goat milk powders (<8?ª+microg/g milk fat). Odour activity values (OAVs) of sheep milk powders (17-393) were 6-fold lower than the values of goat milk powders (882-1323). Higher levels of vBCFAs were found in sheep milk produced in spring than in summer. Thermisation had little impact on vBCFAs; however, spray drying led to dramatic increases in free vBCFAs, particularly towards late lactation, which resulted in higher OAVs in sheep milk powder compared to raw milk"
Keywords:		Animals Cattle Fatty Acids/*analysis/chemistry Female Food Handling/*methods Goats Lactation Milk/*chemistry New Zealand Odorants/analysis Powders Seasons Sheep Taste Volatile Organic Compounds/analysis/chemistry 4-Ethyloctanoic acid (PubChem CID: 61840);
Notes:		"MedlineTeng, Fei Reis, Mariza Gomes Ma, Ying Day, Li eng England 2018/04/28 Food Chem. 2018 Sep 15; 260:327-335. doi: 10.1016/j.foodchem.2018.04.011. Epub 2018 Apr 6"