Analysis of Volatile Organic Compounds by HS-GC-IMS in Powdered Yak Milk Processed under Different Sterilization Conditions
Headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) was used to detect the volatile organic compounds (VOCs) of yak milk powders (YMPs) under ultra-high-pressure sterilization (UHPS) and thermization (TH) methods. The analyses led to the identification of several characteristic of com...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/5536645 |
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| author | Duo Feng Jing Wang Xiao-Jiao Ji Wen-Xiang Min Wen-Jie Yan |
| author_facet | Duo Feng Jing Wang Xiao-Jiao Ji Wen-Xiang Min Wen-Jie Yan |
| author_sort | Duo Feng |
| collection | DOAJ |
| description | Headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) was used to detect the volatile organic compounds (VOCs) of yak milk powders (YMPs) under ultra-high-pressure sterilization (UHPS) and thermization (TH) methods. The analyses led to the identification of several characteristic of compounds, therefore, exploitation and comparison of the different flavors. A total of 46 peaks were detected, and 17 compounds were identified, including 7 aldehydes, 5 ketones, 3 acids, 1 terpene, and 1 ester. Furthermore, principal component analysis (PCA) and fingerprint similarity analysis based on Euclidean distance compared the YMPs and found that the YMPs had certain differences, which can distinguish the YMPs with different sterilization methods. In conclusion, different sterilization methods possibly affect the flavor of YMPs, and UHPS is bettedslfr than TH. Also, aldehydes were mainly be detected in UHPS groups, whereas the ketones and acids mostly appeared in TH groups. Most importantly, UHPS can retain the original flavor of yak milk to a greater extent. |
| format | Article |
| id | doaj-art-f11f3783f6374ce8bfbc418a27bcbb3f |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-f11f3783f6374ce8bfbc418a27bcbb3f2025-02-03T01:04:34ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/55366455536645Analysis of Volatile Organic Compounds by HS-GC-IMS in Powdered Yak Milk Processed under Different Sterilization ConditionsDuo Feng0Jing Wang1Xiao-Jiao Ji2Wen-Xiang Min3Wen-Jie Yan4College of Health and Environment, Beijing Union University, Beijing 100023, ChinaInstitute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, ChinaCollege of Health and Environment, Beijing Union University, Beijing 100023, ChinaGansu Hualing Dairy Co.,Ltd, Lanzhou 730030, ChinaCollege of Health and Environment, Beijing Union University, Beijing 100023, ChinaHeadspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS) was used to detect the volatile organic compounds (VOCs) of yak milk powders (YMPs) under ultra-high-pressure sterilization (UHPS) and thermization (TH) methods. The analyses led to the identification of several characteristic of compounds, therefore, exploitation and comparison of the different flavors. A total of 46 peaks were detected, and 17 compounds were identified, including 7 aldehydes, 5 ketones, 3 acids, 1 terpene, and 1 ester. Furthermore, principal component analysis (PCA) and fingerprint similarity analysis based on Euclidean distance compared the YMPs and found that the YMPs had certain differences, which can distinguish the YMPs with different sterilization methods. In conclusion, different sterilization methods possibly affect the flavor of YMPs, and UHPS is bettedslfr than TH. Also, aldehydes were mainly be detected in UHPS groups, whereas the ketones and acids mostly appeared in TH groups. Most importantly, UHPS can retain the original flavor of yak milk to a greater extent.http://dx.doi.org/10.1155/2021/5536645 |
| spellingShingle | Duo Feng Jing Wang Xiao-Jiao Ji Wen-Xiang Min Wen-Jie Yan Analysis of Volatile Organic Compounds by HS-GC-IMS in Powdered Yak Milk Processed under Different Sterilization Conditions Journal of Food Quality |
| title | Analysis of Volatile Organic Compounds by HS-GC-IMS in Powdered Yak Milk Processed under Different Sterilization Conditions |
| title_full | Analysis of Volatile Organic Compounds by HS-GC-IMS in Powdered Yak Milk Processed under Different Sterilization Conditions |
| title_fullStr | Analysis of Volatile Organic Compounds by HS-GC-IMS in Powdered Yak Milk Processed under Different Sterilization Conditions |
| title_full_unstemmed | Analysis of Volatile Organic Compounds by HS-GC-IMS in Powdered Yak Milk Processed under Different Sterilization Conditions |
| title_short | Analysis of Volatile Organic Compounds by HS-GC-IMS in Powdered Yak Milk Processed under Different Sterilization Conditions |
| title_sort | analysis of volatile organic compounds by hs gc ims in powdered yak milk processed under different sterilization conditions |
| url | http://dx.doi.org/10.1155/2021/5536645 |
| work_keys_str_mv | AT duofeng analysisofvolatileorganiccompoundsbyhsgcimsinpowderedyakmilkprocessedunderdifferentsterilizationconditions AT jingwang analysisofvolatileorganiccompoundsbyhsgcimsinpowderedyakmilkprocessedunderdifferentsterilizationconditions AT xiaojiaoji analysisofvolatileorganiccompoundsbyhsgcimsinpowderedyakmilkprocessedunderdifferentsterilizationconditions AT wenxiangmin analysisofvolatileorganiccompoundsbyhsgcimsinpowderedyakmilkprocessedunderdifferentsterilizationconditions AT wenjieyan analysisofvolatileorganiccompoundsbyhsgcimsinpowderedyakmilkprocessedunderdifferentsterilizationconditions |