2. Academic Validation
  3. Effects of season and industrial processes on volatile 4-alkyl-branched chain fatty acids in sheep milk

Effects of season and industrial processes on volatile 4-alkyl-branched chain fatty acids in sheep milk

  • Food Chem. 2018 Sep 15;260:327-335. doi: 10.1016/j.foodchem.2018.04.011.
Fei Teng 1,  Mariza Gomes Reis 2,  Ying Ma 3,  Li Day 4
Affiliations

Affiliations

  • 1 Grasslands Research Centre, AgResearch Ltd., Palmerston North 4442, New Zealand; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China.
  • 2 Grasslands Research Centre, AgResearch Ltd., Palmerston North 4442, New Zealand.
  • 3 School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China.
  • 4 Grasslands Research Centre, AgResearch Ltd., Palmerston North 4442, New Zealand; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China. Electronic address: li.day@agresearch.co.nz.
PMID: 29699676 DOI: 10.1016/j.foodchem.2018.04.011
Abstract

4-alkyl-branched-chain fatty acids (vBCFAs) are responsible for the goaty-sheepy flavour of sheep and goat milk. The levels of vBCFAs were investigated in sheep, goat and cow milk powders. The effect of season and industrial processes on the levels of vBCFAs in sheep milk was also evaluated. Sheep milk powders contained lower amounts of 4-Me-8:0 and 4-Et-8:0 (143-176 and 1.2-10.7 µg/g milk fat) than goat milk powders (335-481 and 73.1-105 µg/g milk fat), while 4-Me-9:0 was low in both sheep and goat milk powders (<8 µg/g milk fat). Odour activity values (OAVs) of sheep milk powders (17-393) were 6-fold lower than the values of goat milk powders (882-1323). Higher levels of vBCFAs were found in sheep milk produced in spring than in summer. Thermisation had little impact on vBCFAs; however, spray drying led to dramatic increases in free vBCFAs, particularly towards late lactation, which resulted in higher OAVs in sheep milk powder compared to raw milk.

Keywords

4-Ethyloctanoic acid (PubChem CID: 61840); 4-Methylnonanoic acid (PubChem CID: 62003); 4-Methyloctanoic acid (PubChem CID: 62089); Branched chain fatty acids; Flavour; Heat treatment; Milk powder; Pasture; Ruminant milk.

Figures
Products
嗨！很高兴为您提供帮助！

尊敬的 MCE 客户您好，
请您选择所在区域，我们将转接对应客服为您服务！

热门区域

A

B

C

F

G

H

J

L

N

Q

S

T

X

Y

Z

热 A B C F G H J L N Q S T X Y Z