Lipidomics and Flavouromics assessment of the effects of enzyme modification on butter composition
文献类型： 外文期刊
作者： Cong, Yanxia 1 ; Lei, Yunjie 1 ; Xiao, Yunlong 1 ; Zhou, Qi 2 ; Wu, Zongyuan 1 ; Feng, Jiangtao 1 ; Yang, Tao 3 ; Zhang, Weinong 1 ;
作者机构： 1.Wuhan Polytech Univ, Coll Food Sci & Engn, Hubei Key Lab Proc & Transformat Agr Prod, Key Lab Deep Proc Major Grain & Oil,Minist Educ, Wuhan 430048, Peoples R China
2.Chinese Acad Agr Sci, Oil Crops Res Inst, Wuhan 430062, Peoples R China
3.Wuhan Qisidalebei Food Co LTD, Wuhan 430062, Peoples R China
关键词： Butter; Enzymatic hydrolysis; Volatile organic compounds; Lipidomics; Flavouromics
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 470 卷
页码：
收录情况： SCI
摘要： Enzyme-modified butter (EMB) is well-known for its rich flavour, which is primarily defined by the process of enzymatic hydrolysis. This study employed lipidomics and flavouromics to assess the differences between EMBs and to uncover the intrinsic links between volatile organic compounds (VOCs) and lipids. Approximately 273 lipids and 82 VOCs were identified in butter. Palatase 20,000 L and Lipase MHA 10SD had the strongest hydrolytic activities, enhancing flavours characterised by the highest content of acids, followed by lactones and ketones. Combined with the variable importance in projection in partial least squares-discriminant analysis, 19 differential lipids and 41 key VOCs were identified. Further correlation analysis demonstrated that aldehydes were negatively correlated with unsaturated triglycerides, whereas ketones and lactones were negatively correlated with saturated triglycerides containing medium-chain saturated fatty acids. Interactions between lipids and VOCs offers theoretical insights that could inform the advancement of EMB technology.
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