ArticleFood chemistry: X2025
Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC-MS, and multivariate statistical approaches.
Article in Food chemistry: X, 2025. 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.
- Volatilomic Profiling of Early-Stage Biotransformation Enables Identification of Diagnostic Volatiles inFoods (Basel, Switzerland) · 2026Article
- Flavor diversity characterization of three loquat cultivars via flavoromics combined with E-nose and GC × GC-TOF-MS.Food chemistry: X · 2026Article
- Characterization of the Flavor Profiles of Fresh and Hot-Air-Dried Ginger (Foods (Basel, Switzerland) · 2026Article
- Machine learning for food flavor prediction and regulation: models, data integration, and future perspectives.Journal of advanced research · 2026Review
- Flavor characteristics of rice-aroma baijiu under low, atmospheric, and high pressure distillation: a comparative study.Food chemistry: X · 2026Article
- Spontaneous fermentation of Tunisian dromedary milk: VASE™-GC-MS volatile profiling, physicochemical and mineral composition, bioactivities, and lactic acid bacteria enumeration.Frontiers in nutrition · 2026Article
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Authors and funding
5 authors.
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Abstract
Aroma is a key factor in milk powder quality evaluation and consumer choice. However, research has mostly focused on processing effects, with little on flavor differences among milk powders. This study analysed and identified the flavor characteristics of five common types of milk powders in China, including yak milk powder, donkey milk powder, camel milk powder, goat milk powder, and cow milk powder, using Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS), Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS), and multivariate statistical analysis. Results identified 55 and 86 volatile compounds via HS-GC-IMS and HS-SPME-GC-MS, respectively, revealing significant differences between milk powders. PCA, OPLS-DA, PLS-DA, and heatmaps further distinguished the sources. Based on VIP values, 27 and 24 key compounds were identified. These results underscored the potential of utilizing these combined techniques for quick flavor analysis and detecting adulteration in milk powder.
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