ArticleACS omega2025
Untargeted Headspace Fingerprinting and Targeted Characterization to Reveal High-Intensity Ultrasonication Effects on the Volatilome Evolution of Milk Suspensions.
Article in ACS omega, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
1 citing paper in PubMed.
- Analytical Methods for the Characterisation of Aroma Compounds in Milk.Foods (Basel, Switzerland) · 2026Review
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed at elucidating the impact of high-intensity ultrasonication (HIU) on milk's aromatic profile and the molecular interaction behaviors between aroma compounds and β-lactoglobulin (BLG) through nontargeted headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction gas chromatography/mass spectrometry (HS-SPME-GC/MS), as well as targeted multispectral characterization. GC-IMS effectively distinguished different milk dispersions with and without HIU pretreatments based on the volatile patterns, complemented by HS-SPME-GC/MS for precise classification based on its high sensitivity to detect aroma compounds, simultaneously revealing the significant effects on the evolution of volatile flavor compounds in milk suspensions after nonthermal HIU treatments. Principal component analysis (PCA) of GC-IMS data showed clear separation between all milk samples and controls with 20 min HIU. Additionally, the unbound fraction of hexanal in the headspace decreased by 12% following BLG addition. Conformational changes in BLG induced by HIU, showing more subtle structural transformation compared to thermal pretreatments, significantly altered the interaction processes between proteins and volatile flavors, thus explaining the fluctuation in the contents of headspace aldehyde-ketones following HIU pretreatments of milk suspensions. Molecular docking confirmed the binding between BLG and volatile ligands, highlighting the protein's role in flavor retention and release. The combined volatilomic and protein-structure approaches emphasized specific effects of HIU on the aroma profiling of dairy products and molecular structure of their proteins under cold sterilization conditions, providing new insights into flavor optimization and preservation.
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Registered trials
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