Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC-MS, and multivariate statistical approaches.

ABSTRACT: Aroma is a key factor in milk powder quality evaluation and consumer choice. However, research has mostly focused on processing effects, with little on flavor differences among milk powders. This study analysed and identified the flavor characteristics of five common types of milk powders in China, including yak milk powder, donkey milk powder, camel milk powder, goat milk powder, and cow milk powder, using Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS), Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS), and multivariate statistical analysis. Results identified 55 and 86 volatile compounds via HS-GC-IMS and HS-SPME-GC-MS, respectively, revealing significant differences between milk powders. PCA, OPLS-DA, PLS-DA, and heatmaps furt

SUBMITTER: Zhou Y 

PROVIDER: S-EPMC11791332 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature