ArticleHeliyon2024
Metabolite profiling of different Iranian traditional yogurts using an untargeted metabolomics approach.
Article in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Peptidome and Metabolome Profiling of Fermented Milk Products Reveal Accumulation of Bioactive Compounds During Cold Storage.Current issues in molecular biology · 2026Article
- Multi-Omics Analysis Elucidates Flavor Evolution and Bioformation Mechanisms of Key Aroma Compounds in Malty-Aroma Yogurt.Foods (Basel, Switzerland) · 2026Article
- Effect of pre-treated homogenized egg liquid addition on yogurt quality and metabolic profiles.Current research in food science · 2026Article
- Fatty acid composition of dairy products and their impact on atherogenicity and thrombogenicity.Scientific reports · 2025Article
- Analysis of Changes in Flavor Profile and Bacterial Succession During Pork Fermentation Using Multi-Omics-Based Analysis.Foods (Basel, Switzerland) · 2025Article
- Metabolic Modulation of Yogurt Fermentation Kinetics and Storage Stability byFoods (Basel, Switzerland) · 2025Article
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Authors and funding
4 authors.
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Abstract
We used gas chromatography-mass spectrometry (GC-MS) with an untargeted metabolomics approach to look at the metabolite profiles of traditional Iranian yogurts made from cow, goat, buffalo, and sheep milk. Results showed that different animal milks significantly influenced physicochemical properties and fatty acid (FA) composition, resulting in diverse metabolites. Over 80 % of all the fatty acids in the yogurt samples were saturated. The main fatty acids found were myristic acid (C14:0), palmitic acid (C16:0), and oleic acid + petroselenic acid (
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