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Foods (Basel, Switzerland)2023; 12(21); 4036; doi: 10.3390/foods12214036

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.

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.
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Publication Date: 2023-11-05 PubMed ID: 37959155PubMed Central: PMC10649912DOI: 10.3390/foods12214036Google Scholar: Lookup
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Summary

This research summary has been generated with artificial intelligence and may contain errors and omissions. Refer to the original study to confirm details provided. Submit correction.

Overview

  • This research investigates the differences in aroma compounds between cow milk powder and specialty milk powders (donkey, camel, and horse) from Xinjiang using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) combined with statistical analysis to identify volatile markers that can discriminate the products.

Introduction and Objective

  • The study focuses on analyzing and distinguishing the volatile aromatic profiles of four types of milk powder marketed in Xinjiang: cow milk powder and specialty milk powders from donkey, camel, and horse.
  • The goal was to identify specific volatile compounds that differentiate these milk powders, which is important for quality control and detecting adulteration.

Analytical Methodology

  • Gas Chromatography-Ion Mobility Spectrometry (GC-IMS): This sensitive technique was used to separate and detect volatile organic compounds in the milk powders.
  • The analysis detected a total of 61 volatile substances across the four types.
  • Key types of volatile compounds identified include ketones, aldehydes, and alcohols, which are primary contributors to flavor and aroma in milk powders.

Findings on Aroma Profiles

  • Though all milk powders contained similar types of volatile compounds, their relative concentrations varied significantly.
  • These concentration differences gave each milk powder a distinct aroma fingerprint.

Statistical Analysis and Discrimination

  • Partial Least Squares Discriminant Analysis (PLS-DA): This technique was applied to differentiate cow milk powder from the specialty milk powders based on volatile compound patterns.
  • PLS-DA identified:
    • 15 volatile compounds distinguishing cow milk powder from donkey milk powder,
    • 14 compounds from camel milk powder, and
    • 23 compounds from horse milk powder.
  • Receiver Operating Characteristic (ROC) analysis: Used to validate the distinguishing capability of the identified compounds.
  • After validation, 8, 6, and 19 compounds were confirmed as valid differential markers for cow milk powder against donkey, camel, and horse milk powders respectively.

Practical Application and Visual Representation

  • GC-IMS fingerprint spectra were created based on the valid marker compounds, allowing easy visual differentiation between the milk powder types.
  • This fingerprinting represents a practical tool for industry stakeholders to:
    • Authenticate milk powder origin,
    • Detect adulteration, and
    • Ensure product quality and safety in the Xinjiang market.

Conclusion

  • The combination of GC-IMS technology and multivariate statistical methods effectively differentiates between cow and specialty milk powders by their aroma profiles.
  • The identification of marker volatile compounds enhances the ability to monitor and verify milk powder authenticity in Xinjiang.
  • This research provides a theoretical foundation for future applications in milk powder quality control and fraud prevention.

Cite This Article

APA
Gou Y, Han Y, Li J, Niu X, Ma G, Xu Q. (2023). 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. Foods, 12(21), 4036. https://doi.org/10.3390/foods12214036

Publication

Foods (Basel, Switzerland)
ISSN: 2304-8158
NlmUniqueID: 101670569
Country: Switzerland
Language: English
Volume: 12
Issue: 21
PII: 4036

Researcher Affiliations

Gou, Yongzhen
  • College of Food Science and Engineering, Tarim University, Alar 843300, China.
  • Corps Key Laboratory of Deep Processing of Specialty Agricultural Products in Southern Xinjiang, Alar 843300, China.
Han, Yaping
  • College of Food Science and Engineering, Tarim University, Alar 843300, China.
  • Corps Key Laboratory of Deep Processing of Specialty Agricultural Products in Southern Xinjiang, Alar 843300, China.
Li, Jie
  • College of Food Science and Engineering, Tarim University, Alar 843300, China.
  • Corps Key Laboratory of Deep Processing of Specialty Agricultural Products in Southern Xinjiang, Alar 843300, China.
Niu, Xiyue
  • College of Food Science and Engineering, Tarim University, Alar 843300, China.
  • Corps Key Laboratory of Deep Processing of Specialty Agricultural Products in Southern Xinjiang, Alar 843300, China.
Ma, Guocai
  • Instrumental Analysis Center, Tarim University, Alar 843300, China.
Xu, Qian
  • College of Food Science and Engineering, Tarim University, Alar 843300, China.
  • Corps Key Laboratory of Deep Processing of Specialty Agricultural Products in Southern Xinjiang, Alar 843300, China.

Grant Funding

  • (31760442) / National Natural Science Foundation of China
  • 2022GJJ03 / the High and New Technology Project of the First Division of Xinjiang Production and Construction Corps
  • 130000304 / Construction of Key Disciplines in Food Science and Engineering

Conflict of Interest Statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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