Discriminant Analysis of Aroma Differences between Cow Milk Powder and Special Milk Powder (Donkey, Camel, and Horse Milk Powder) in Xinjiang Based on GC-IMS and Multivariate Statistical Methods

Author:

Gou Yongzhen12,Han Yaping12,Li Jie12,Niu Xiyue12,Ma Guocai3,Xu Qian12ORCID

Affiliation:

1. College of Food Science and Engineering, Tarim University, Alar 843300, China

2. Corps Key Laboratory of Deep Processing of Specialty Agricultural Products in Southern Xinjiang, Alar 843300, China

3. Instrumental Analysis Center, Tarim University, Alar 843300, China

Abstract

In order to explore the aromatic differences between Xinjiang cow milk powder and specialty milk powder (donkey, camel, and horse milk powder), Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) analysis was employed to investigate the volatile compounds in these four types of milk powders. A total of 61 volatile substances were detected, with ketones, aldehydes, and alcohols being the primary flavor components in the milk powders. While the aromatic components of the different milk powders showed similarities in terms of types, there were significant differences in their concentrations, exhibiting distinct characteristics for each type. The Partial Least Squares Discriminant Analysis (PLS-DA) showed that there were 15, 14, and 23 volatile compounds that could be used for discrimination of cow milk powder against specialty milk powders, respectively. And it was validated by Receiver Operating Characteristic (ROC) analysis, and finally, 8, 6, and 19 volatile compounds were identified as valid differential marker substances. To facilitate visual discrimination between the different milk powders, we established GC-IMS fingerprint spectra based on the final discriminant markers. These studies provide theoretical guidance for the application of volatile compounds to discriminate adulteration of milk powder marketed in Xinjiang.

Funder

National Natural Science Foundation of Beijing, China

High and New Technology Project of the First Division of Xinjiang Production and Construction Corps

Financial Support for the Construction of Key Disciplines in Food Science and Engineering

Instrumental Analysis Center of Tarim University

Xinnong Enterprises

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Reference50 articles.

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4. Nutritional value and development and utilization of horse milk;Lu;Xinjiang Anim. Husb.,2012

5. Research progress on nutritional value of camel milk;He;Dairy Humankind,2023

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