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Animals (Basel)

Title:		Diversity of Volatile Compounds in Raw Milk with Different n-6 to n-3 Fatty Acid Ratio
Author(s):		Li N; Huang G; Zhang Y; Zheng N; Zhao S; Wang J;
Address:		"State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China"
Journal Title:		Animals (Basel)
Year:		2022
Volume:		20220121
Issue:		3
Page Number:		-
DOI:		10.3390/ani12030252
ISSN/ISBN:		2076-2615 (Print) 2076-2615 (Electronic) 2076-2615 (Linking)
Abstract:		"Fatty acid profiles may affect the flavor of milk. The diversity of volatile compounds in raw milk with different ratios of n-6 to n-3 fatty acids (8:1, 4:1, and 3:1) was studied. Gas chromatography-ion mobility spectroscopy (GC-IMS) is a promising technology for the accurate characterization and detection of volatile organic compounds in agricultural products, but its application in milk is rare or even unavailable. In this experiment, GC-IMS fingerprints along with principal component analysis (PCA) were used to study the flavor fingerprints of fresh milk samples with different percentages. Thirty-four typical target compounds were identified in total. A diversity of flavor compounds in raw milk with different n-6/n-3 was observed. After reduction of the proportion, the concentrations of volatile compounds, such as hexanoic acid (dimer and monomer), ethyl acetate, and 2-methylpropanoic acid (dimer and monomer) decreased, while those of 4-methyl-2-pentanone, pentanal, and acetone increased. We carried out PCA according to the signal strength of the identified volatile compounds, and the examination showed that it could precisely make a distinction among the samples in a comparative space. In conclusion, the results show that the volatile compounds are different as the proportion is different. The volatile compounds in raw milk are mainly hexanoic acid, ethyl acetate, and 2-methylpropanoic acid. After adjustment of the ratio, the flavor substances of the medium-ratio (MR) group were mainly ketones, while those of the low-ratio (LR) group were aldehydes. Therefore, in production, reducing the impact on volatile substances while adjusting the proportion of n-6 and n-3 fatty acids to obtain functional dairy products should be taken into consideration"
Keywords:		dairy cows gas chromatography-ion mobility spectrometry n-6/n-3 fatty acids volatile compounds;
Notes:		"PubMed-not-MEDLINELi, Ning Huang, Guoxin Zhang, Yangdong Zheng, Nan Zhao, Shengguo Wang, Jiaqi eng ASTIP-IAS12/Agricultural Science and Technology Innovation Program/ Switzerland 2022/02/16 Animals (Basel). 2022 Jan 21; 12(3):252. doi: 10.3390/ani12030252"