ArticleFoods (Basel, Switzerland)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.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 17 citations in OpenAlex.
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- Characterization and discrimination of quality and volatiles in beef hotpot based on GC-IMS and multivariate analysis.Food chemistry: X · 2025Article
- Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham.Foods (Basel, Switzerland) · 2025Article
- Characterization and discrimination of milk volatiles from donkey fed different roughages using GC-IMS.Frontiers in nutrition · 2025Article
- Classification of Plant-Based Drinks Based on Volatile Compounds.Foods (Basel, Switzerland) · 2024Article
- Foodborne Pathogen Prevalence and Biomarker Identification for Microbial Contamination in Mutton Meat.Biology · 2024Article
- Characterization and discrimination of donkey milk lipids and volatiles across lactation stages.Food chemistry: X · 2024Article
- Evaluation of Dynamic Changes of Volatile Organic Components for Fishmeal during Storage by HS-SPME-GC-MS with PLS-DA.Foods (Basel, Switzerland) · 2024Article
- An Evaluation of the Impact ofMolecules (Basel, Switzerland) · 2024Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
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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