{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Li M"],"funding":["Key Research and Development Program of Zhejiang Province","Shandong Provincial Education Science Plan","Chongqing Science and Technology Innovation Leading Talent Support Program","Agricultural Variety Improvement Project of Shandong Province","Key Technologies Research and Development Program of Anhui Province","National College Students Innovation and Entrepreneurship Training Program"],"pagination":["101740"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC11381815"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["23"],"pubmed_abstract":["The lipid and flavor in milk are key factors that affect its quality, which profiles during donkey lactation are not yet clear. In this study, the lipids and volatile compounds (VOCs) in donkey milk from stages of lactation were analyzed by using LC-MS and GC-IMS. A total of 1774 lipids were identified in donkey milk, spanning over 6 major categories and attributed to 30 subclasses. The 233 differentially expressed lipids were identified between donkey colostrum and mature milk, which participate in 20 metabolic pathways, including glycerophospholipid, linoleic acid, and sphingolipid. Additionally, 35 VOCs in donkey milk were identified, including 28.57% aldehydes, 28.57% ketones, 25.71% esters, and 8.57% alcohols. Of these VOCs, 15 were determined to be characteristic flavors in donkey mi"],"journal":["Food chemistry: X"],"pubmed_title":["Characterization and discrimination of donkey milk lipids and volatiles across lactation stages."],"pmcid":["PMC11381815"],"funding_grant_id":["2022YFD1600103","CXCY2024273","ZR2022QC130","SDAIT-27","2021TZXD012","2023KJ354"],"pubmed_authors":["Sun L","Ren W","Zhu M","Wang C","Khan MZ","Du X","Man L","Li M","Zhao Y","Liu G"],"additional_accession":[]},"is_claimable":false,"name":"Characterization and discrimination of donkey milk lipids and volatiles across lactation stages.","description":"The lipid and flavor in milk are key factors that affect its quality, which profiles during donkey lactation are not yet clear. In this study, the lipids and volatile compounds (VOCs) in donkey milk from stages of lactation were analyzed by using LC-MS and GC-IMS. A total of 1774 lipids were identified in donkey milk, spanning over 6 major categories and attributed to 30 subclasses. The 233 differentially expressed lipids were identified between donkey colostrum and mature milk, which participate in 20 metabolic pathways, including glycerophospholipid, linoleic acid, and sphingolipid. Additionally, 35 VOCs in donkey milk were identified, including 28.57% aldehydes, 28.57% ketones, 25.71% esters, and 8.57% alcohols. Of these VOCs, 15 were determined to be characteristic flavors in donkey mi","dates":{"release":"2024-01-01T00:00:00Z","publication":"2024 Oct","modification":"2026-06-01T17:43:58.721Z","creation":"2025-04-06T19:28:32.164Z"},"accession":"S-EPMC11381815","cross_references":{"pubmed":["39253014"],"doi":["10.1016/j.fochx.2024.101740"]}}