Volatiles affecting the flavor of milk and milk products

Kalač, Pavel

doi:10.1016/b978-0-12-811862-7.00005-5

Cited by 3 publications

(4 citation statements)

References 60 publications

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“…Different feeding strategies affect the vitamin E content in cows’ milk [ 77 ]. Marino et al [ 78 ] reported α-tocopherol contents in milk from grazing cows equal to 0.5–0.7 mg/L.…”

Section: Discussionmentioning

confidence: 99%

Evaluating the Suitability of Hazelnut Skin as a Feed Ingredient in the Diet of Dairy Cows

Renna

Lussiana

Malfatto

et al. 2020

Animals

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Hazelnut skin (HS) was evaluated as a source of nutrients for dairy cows. In total, 26 Aosta Red Pied cows were divided into two balanced groups. All cows were fed hay ad libitum. The control group was also given 6 kg of concentrate, while the hazelnut skin group (HAZ) was given 1 kg of the same concentrate that was substituted by 1 kg of HS. The dry matter intake of the cows was reduced by the dietary inclusion of HS (p ≤ 0.001). The milk yield and main constituents were unaffected by treatment. Milk from HAZ cows showed decreased concentrations of de novo saturated fatty acids (FAs), odd- and branched-chain FA, α-linolenic acid, and long-chain n-3 FAs, as well as increased concentrations of stearic acid, oleic acid, linoleic acid, total monounsaturated FAs, trans biohydrogenation intermediates, and α–tocopherol. Replacing the concentrate with HS increased the human-inedible feed quota in the diet and improved the sustainability of milk production in terms of the food-feed competition. Our results suggest that it is possible to add economic value to organic waste from the hazelnut industry using HS as a feed ingredient for dairy cows, enhancing the feed efficiency and milk antioxidant activity and having expected impacts on the nutraceutical quality of milk fat.

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“…Different feeding strategies affect the vitamin E content in cows’ milk [ 77 ]. Marino et al [ 78 ] reported α-tocopherol contents in milk from grazing cows equal to 0.5–0.7 mg/L.…”

Section: Discussionmentioning

confidence: 99%

Evaluating the Suitability of Hazelnut Skin as a Feed Ingredient in the Diet of Dairy Cows

Renna

Lussiana

Malfatto

et al. 2020

Animals

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“…Finally, phenol is also reported in this study. Phenols were already detected in HS-SPME extracts of human milk [20,21], but even if they may derive from forage in bovine milk [54], their origin in human milk remains unexplained.…”

Section: Discriminative Value Of the D-hs-multispme/tenax Methods For...mentioning

confidence: 99%

“…However, they represent less than 1% of the total volatile profile. These compounds originate from the esterification of fatty acids [54]. Pyrazine (LRI: 1226) is also identified in the profile of the D-HS-Tenax extract.…”

Section: Dynamic Headspace With Tenax (D-hs-tenax)mentioning

confidence: 98%

Comparative Investigation of Conventional and Innovative Headspace Extraction Methods to Explore the Volatile Content of Human Milk

et al. 2022

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The odor of human milk induces search-like movements and oral activation in newborns, which increases their chances of taking advantage of milk intake and benefits. However, the underlying volatile fraction of human milk remains understudied. This study aimed to devise a simple method to extract a wide range of volatile compounds from small-volume human milk samples. Headspace solid phase micro-extraction (HS-SPME) with a Car/PDMS fiber and dynamic headspace extraction (D-HS) with a Tenax or a trilayer sorbent were tested because of their selective affinity for volatiles. Then, innovative variations of these methods were developed to combine their respective advantages in a one-step extraction: Static headspace with multiple SPME fibers (S-HS-MultiSPME), Dynamic headspace with multiple SPME fibers (D-HS-MultiSPME) and dynamic headspace with multiple SPME fibers and Tenax (D-HS-MultiSPME/Tenax). The extracts were analyzed by gas chromatography coupled with mass spectrometric and flame ionization detection. The relative performances of these methods were compared based on qualitative and semi-quantitative analyses of the chromatograms. The D-HS technique showed good sensitivity for most compounds, whereas HS-SPME favored the extraction of acids. The D-HS-MultiSPME/Tenax identified more than 60 compounds from human milk (some for the first time) and evidence of individual singularities. This method that can be applied to volatilome analysis of any biological fluid should further our understanding of human milk odor.

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“…Esters are considered as important volatiles in dairy products and known for their powerful odors. Ester formation is usually associated with the esterification of short-chain alcohols and FFA within the mammary gland of the dairy animal (Moio et al, 1993;Kalač, 2017). In the study of Queiroga et al (2019), fresh goat milk was represented mostly by ester compounds.…”

Section: The Volatile Fingerprint Of Gmp: An Hs-spme-gc-ms Analysismentioning

confidence: 99%

Optimization of nuclear magnetic resonance and gas chromatography-mass spectrometry-based fingerprinting methods to characterize goat milk powder

Sanchez

Zhu

Frew

et al. 2021

Journal of Dairy Science

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This study is the first to provide a comprehensive characterization of the liquid and volatile fractions of whole goat milk powder (GMP). Robust nuclear magnetic resonance (NMR)-and gas chromatography-mass spectrometry (GC-MS)-based chemical fingerprinting methods were optimized and implemented. The untargeted 1 H-NMR analysis resolved 44 metabolites in the liquid fractions of GMP. The NMR fingerprinting technique effectively identified metabolites coming from the aliphatic, sugar, and aromatic regions that can be important in defining the technological properties and quality of the GMP. The untargeted headspace gas chromatography-mass spectrometry fingerprinting was able to detect a total of 50 volatiles including alkanes, ketones, alcohols, aromatics, alkenes, aldehydes, esters, acid, and sulfur compounds. The GMP was dominated by volatiles in the alkane group, while only a few esters were detected. Goat milk is a premium product and vulnerable to fraudulent activities such as adulteration or counterfeit. Therefore, proper characterization and identification is a crucial first step to verify its authenticity and quality.

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Volatiles affecting the flavor of milk and milk products

Cited by 3 publications

References 60 publications

Evaluating the Suitability of Hazelnut Skin as a Feed Ingredient in the Diet of Dairy Cows

Evaluating the Suitability of Hazelnut Skin as a Feed Ingredient in the Diet of Dairy Cows

Comparative Investigation of Conventional and Innovative Headspace Extraction Methods to Explore the Volatile Content of Human Milk

Optimization of nuclear magnetic resonance and gas chromatography-mass spectrometry-based fingerprinting methods to characterize goat milk powder

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