Analysis of Volatile Organic Compounds by HS-GC-IMS in Powdered Yak Milk Processed under Different Sterilization Conditions. (30th June 2021)

• Record Type: Journal Article
• Authors: Feng, Duo; Wang, Jing; Ji, Xiao-Jiao; Min, Wen-Xiang; Yan, Wen-Jie
• Other Names: Apetrei Constantin Academic Editor.
• Is Part Of: Journal of food quality. Volume 2021(2021)
• Publication Date: 2021-06-30
• Subjects: Food industry and trade -- Quality control -- Periodicals; Food industry and trade -- Standards -- Periodicals; Food -- Periodicals; 664.07
• DOI: 10.1155/2021/5536645
• Languages: English
• ISSNs: 0146-9428

Abstract

Abstract : 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.