« Previous AbstractNovel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis    Next AbstractDeficit in reproduction in polygynously mated females of the monogamous mound-building mouse Mus spicilegus »

Foods

Title:		Exploring the Characteristic Aroma Components of Traditional Fermented Koumiss of Kazakh Ethnicity in Different Regions of Xinjiang by Combining Modern Instrumental Detection Technology with Multivariate Statistical Analysis Methods for Odor Activity Value and Sensory Analysis
Author(s):		Gou Y; Ma X; Niu X; Ren X; Muhatai G; Xu Q;
Address:		"College of Food Science and Engineering, Tarim University, Alar 843301, China"
Journal Title:		Foods
Year:		2023
Volume:		20230531
Issue:		11
Page Number:		-
DOI:		10.3390/foods12112223
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"To investigate the characteristic aromatic compounds, present in the traditional fermented koumiss of the Kazakh ethnic group in different regions of Xinjiang, GC-IMS, and GC-MS were used to analyze the volatile compounds in koumiss from four regions. A total of 87 volatile substances were detected, and esters, acids, and alcohols were found to be the main aroma compounds in koumiss. While the types of aroma compounds in koumiss were similar across different regions, the differences in their concentrations were significant and displayed clear regional characteristics. The fingerprint spectrum of GC-IMS, combined with PLS-DA analysis, indicates that eight distinctive volatile compounds, including ethyl butyrate, can be utilized to distinguish between different origins. Additionally, we analyzed the OVA value and sensory quantification of koumiss in different regions. We found that aroma components such as ethyl caprylate and ethyl caprate, which exhibit buttery and milky characteristics, were prominent in the YL and TC regions. In contrast, aroma components such as phenylethanol, which feature a floral fragrance, were more prominent in the ALTe region. The aroma profiles of koumiss from the four regions were defined. These studies provide theoretical guidance for the industrial production of Kazakh koumiss products"
Keywords:		Gc-ims Gc-ms Ova Pls-da Qda aroma-presenting substances koumiss origin discrimination volatile components;
Notes:		"PubMed-not-MEDLINEGou, Yongzhen Ma, Xinmiao Niu, Xiyue Ren, Xiaopu Muhatai, Geminguli Xu, Qian eng Switzerland 2023/06/10 Foods. 2023 May 31; 12(11):2223. doi: 10.3390/foods12112223"