Search

A comprehensive investigation of the differences in flavor profiles among different strains of fermented brown milk (FBM) is important to guide the improvement of the flavor quality of FBM. Seven samples were analyzed by dynamic headspace extraction (DHS) and gas chromatography–olfactometry–mass spectrometry (GC–O–MS), and a total of 73 odor compounds were identified. Key odor compounds including 3-methyl-1-butanol, ethyl acetate, linalool, furfuryl alcohol, 2-pentylfuran, hexanal, and 1-octen-3-ol, were screened by multivariate statistical analysis to reveal the flavor differences of FBM from different strains. 3-Methyl-1-butanol and ethyl acetate were found to be the key odor compounds distinguishing FBM by strain K56 from other strains, and the fermentation strains were found to be the key factors affecting the flavor of FBM compared to the fermentation substrate and fermentation process. This study provided a relatively systematic investigation of the flavor of FBM and could be used to monitor changes in odor components and sensory characteristics for product quality control. [Display omitted] • The odorants were detected in FBM using DHS–GC–MS for the first time. • Fermentation strains are a key factor in FBM flavor differences. • The FBM obtained from the K56 strain has fruity and whisky aromas. [ABSTRACT FROM AUTHOR]

Phospholipids are increasingly recognized as nutrients with potential health benefits, but comparative studies on the composition of phospholipids in different animal milk have not been thorough. In this study, phospholipid composition of four types of animal milks from cow, goat, donkey, and yak was measured, and 33 fatty acids and 74 molecular species of phospholipids were found. Among the four types of animal milks, C16:0, C18:0, and C18:1 were the major fatty acids of phospholipids, and the fatty acids were mainly saturated fatty acids. Additionally, the molecular species of phospholipids in various animal milk differed, and 18:0/18:2 was the most abundant molecular species. Furthermore, significantly different phospholipid molecular species of each group were screened out. The results reported herein will contribute to understanding the differences in functional and nutritional properties of phospholipids from different animal milks which can enhance the utilization of various animal milk sources. [Display omitted] • 33 fatty acids and 74 molecular species were analyzed in four types of animal milks. • C16:0, C18:0, and C18:1 were the major phospholipid fatty acids in animal milk. • Phospholipids in the animal milk were SFAs > MUFAs > PUFAs. • The molecular species of phospholipid with the highest content was 18:0/18:2. • Significantly different types of phospholipid molecules were screened out. [ABSTRACT FROM AUTHOR]

Odor is an important attribute of fermented dairy products and is an important factor in determining consumer acceptance. However, the odor characteristics of brown lactobacillus beverage (BLB) and the differences in odor among different types of these products have rarely been studied. Here, a comprehensive analysis of different types of BLB were performed by SPME–GC–O–MS and SPME–GC×GC–O–MS techniques based on untargeted metabolomics. Compared with SPME–GC–O–MS, SPME–GC×GC–O–MS identified 26 new odor compounds in BLB, indicating that this method is more suitable for odor characterization of BLB. A total of 149 odor compounds were identified from 13 BLBs, of which 40 were odor-active compounds. Ketones, alcohols, acids, aldehydes, and esters accounted for about 80% of the total odor compounds and constituted the basic odor profile of the BLB. In addition to identifying indicator flavor compounds such as furfuryl alcohol, octanoic acid, and β -myrcene, which are responsible for the differences in odor profiles between different BLBs, the reference content ranges in BLBs were precisely quantified. These findings will provide new insights into the species traceability and odor characterization of BLB samples. [Display omitted] • Twenty six new odor compounds were identified in BLB by SPME–GC×GC–O–MS. • SPME–GC×GC–O–MS was more suitable for odor characterization of BLB. • Indicative odorants in the BLB and their content ranges were given. [ABSTRACT FROM AUTHOR]