Fermentation extremely affects the flavor components of yak ghee.To elucidate the biomarkers in volatile compounds by yak ghee at various fermentation stages,gas chromatography-mass spectrometry(GC-MS)and gas chromato...Fermentation extremely affects the flavor components of yak ghee.To elucidate the biomarkers in volatile compounds by yak ghee at various fermentation stages,gas chromatography-mass spectrometry(GC-MS)and gas chromatography-ion mobility spectrometry(GC-IMS)were employed to characterize.The results indicated that volatile compounds such as alcohols,esters,aldehydes,and ketones accumulated throughout the fermen-tation process.The YG-D2(48 h of fermentation)stage was identified as a critical period for ester formation.Additionally,the washing process led to a decrease in the concentrations of alcohols and ketones.Partial least squares-discriminant analysis(PLS-DA)combined with flavor descriptions revealed that the flavor compounds associated with YM(yak milk)includedγ-dodecanolactone and 2-butanone,while YG-D1(24 h of fermentation)was characterized by 3-octanone and 1-pentanol.In YG-D2,the markers identified were ethyl diphosgene,2-methylbutyric acid,and butyraldehyde.For YG-D3(72 h of fermentation),the markers includedδ-decalactone,butyl formate,and 1-hydroxy-2-propanone.The markers for YG-SO(the finished ghee)were identified as(Z)-2-decenal and 2-methylpentanal.The biomarkers contributed positively to overall flavor,enhancing aromatic complexity and depth.Sensory evaluation results indicated that yak ghee exhibited a creamy and buttery flavor.Comparing the characteristics of these volatile organic compounds(VOCs)could facilitate monitoring the changes in yak dairy products during the fermentation process,which is crucial for flavor regulation and quality improvement of ghee.展开更多
基金supported by the Fundamental Research Funds for the Central Universities(31920242298)this work was supported by the Gansu Provincial Education Department Young Doctor Support Program(2025QB-010).
文摘Fermentation extremely affects the flavor components of yak ghee.To elucidate the biomarkers in volatile compounds by yak ghee at various fermentation stages,gas chromatography-mass spectrometry(GC-MS)and gas chromatography-ion mobility spectrometry(GC-IMS)were employed to characterize.The results indicated that volatile compounds such as alcohols,esters,aldehydes,and ketones accumulated throughout the fermen-tation process.The YG-D2(48 h of fermentation)stage was identified as a critical period for ester formation.Additionally,the washing process led to a decrease in the concentrations of alcohols and ketones.Partial least squares-discriminant analysis(PLS-DA)combined with flavor descriptions revealed that the flavor compounds associated with YM(yak milk)includedγ-dodecanolactone and 2-butanone,while YG-D1(24 h of fermentation)was characterized by 3-octanone and 1-pentanol.In YG-D2,the markers identified were ethyl diphosgene,2-methylbutyric acid,and butyraldehyde.For YG-D3(72 h of fermentation),the markers includedδ-decalactone,butyl formate,and 1-hydroxy-2-propanone.The markers for YG-SO(the finished ghee)were identified as(Z)-2-decenal and 2-methylpentanal.The biomarkers contributed positively to overall flavor,enhancing aromatic complexity and depth.Sensory evaluation results indicated that yak ghee exhibited a creamy and buttery flavor.Comparing the characteristics of these volatile organic compounds(VOCs)could facilitate monitoring the changes in yak dairy products during the fermentation process,which is crucial for flavor regulation and quality improvement of ghee.
