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

文献类型： 外文期刊

作者： Zhou, Yaxi 1 ; Wang, Diandian 1 ; Zhao, Jian 2 ; Guo, Yu 2 ; Yan, Wenjie 1 ;

作者机构： 1.Beijing Union Univ, Coll Biochem Engn, Beijing 100023, Peoples R China

2.Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Food, Beijing 100023, Peoples R China

3.Chinese Acad Agr Sci, Inst Apicultural Res, Beijing 100093, Peoples R China

关键词： Milk powder; Volatile compounds; HS-GC-IMS; HS-SPME-GC-MS; OPLS-DA

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 25 卷

页码：

收录情况： SCI

摘要： 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 further distinguished the sources. Based on VIP values, 27 and 24 key compounds were identified. These results underscored the potential of utilizing these combined techniques for quick flavor analysis and detecting adulteration in milk powder.

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