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This is a comprehensive study of fatty acid (FA) profiles in milk from bovine, caprine, ovine, asine, and equine species. Milks from these species are universally common as constituents in a variety of different food and dairy products. We have obtained structural information on FAs, and discussed their correlation to health effects. The extracted fat from all species were derivatized to FA methyl esters for analysis by GC-MS. Large differences in the lipid content and FA composition between ruminants and non-ruminants were observed. Ovine milk showed the highest lipid content of all the animals tested, both ruminants and non-ruminants. Among the ruminants, bovine milk was richer in saturated FAs (69.7%) than ovine-and caprine milk (57.5 and 59.9%, respectively). Ovine milk contained the highest amounts of monounsaturated FAs (39.1%) and also odd-and branched-chain FAs (5.5%). Milk from the monogastric animals, mares and donkeys, were highest in polyunsaturated FAs with a content of 19.3 and 14.2%, respectively. The assumed health negative trans FAs were analyzed to be highest in the ruminant milk (0.7-1.0%). Milk from these species contained also the highest amount of the health beneficial CLA (0.4-0.7%).Practical applications: This is a comprehensive study of milk from five species analyzed under identical conditions. The different fatty acids and their derivatives are increasingly important components because of the contradictory reports on positive and negative effects on human health. New information on the composition of milk from different species is of great importance. The results may give valuable information to producers and nutritional advisors on the consumption of milk and milk products.Abbreviations: FA, fatty acid; OBCFA, odd-and branched-chain fatty acid; SFA, saturated fatty acid 1036Eur.

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Hams from Norwegian Duroc pigs, reared and fed identically, were dry-cured using three different processing methods: Spanish Serrano (SS), Norwegian Parma-style (PS) and deboning before curing (ND). The fatty acid compositions of the green and dry-cured hams were analysed in terms of their neutral lipid, phospholipid and free fatty acid contents and correlated with sensory attributes. Although the three drycuring processes were quite different, the hams 0 lipid profiles, lipid degradation patterns and lipid-associated sensorial characteristics differed only slightly. The phospholipids were the most extensively degraded lipid class (88, 89% and 84% degradation in PS, SS and ND hams, respectively) for all processing methods. The SS and PS hams had slightly riper sensory profiles due to their extensive conversion of fatty acids into aroma components. The free fatty acid contents of PS, SS and ND hams were 6.3, 6.2 and 7.5 times greater than those of green hams, respectively.

There is a growing interest in a more wholesome utilization of biomass as the need for greener chemistry and non-mineral oil-based products increases. Lignin is the largest renewable resource for aromatic chemicals, which is found in all types of lignocellulosic biomass. Steam-explosion of lignocellulosic biomass is a useful pretreatment technique to make the polymeric material more available for processing. However, this heat-based pretreatment is known to result in the formation of pseudo-lignin, a lignin-like polymer made from carbohydrate degradation products. In this work, we have analyzed steam-exploded birch with a varying severity factor (3.1–5.0) by pyrolysis–gas chromatography–mass spectrometry, 2D-NMR, and Fourier transform infrared spectroscopy. The main results reveal a consumption of acetic acid at higher temperatures, with the increase of furan components in the pyrolyzate. The IR and NMR spectral data support these results, and there is a reason to believe that the conditions for humin formation are accomplished under steam explosion. Pseudo-lignin seems to be a humin-like compound.