Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan
This study aimed to investigate the nutritional properties of yak milk in various areas of Gannan. The milk composition analyzer, automatic amino acid analyzer, and flavor analyzer were used to detect the conventional nutrients, amino acids, and volatile flavor substances of 249 yak milks in Meiren...
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MDPI AG
2023-05-01
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| Online Access: | https://www.mdpi.com/2304-8158/12/11/2172 |
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| author | Guowu Yang Juanxiang Zhang Rongfeng Dai Xiaoyong Ma Chun Huang Wenwen Ren Xiaoming Ma Jianwei Lu Xue Zhao Ji Renqing Lao Zha Xian Guo Min Chu Yongfu La Pengjia Bao Chunnian Liang |
| author_facet | Guowu Yang Juanxiang Zhang Rongfeng Dai Xiaoyong Ma Chun Huang Wenwen Ren Xiaoming Ma Jianwei Lu Xue Zhao Ji Renqing Lao Zha Xian Guo Min Chu Yongfu La Pengjia Bao Chunnian Liang |
| author_sort | Guowu Yang |
| collection | DOAJ |
| description | This study aimed to investigate the nutritional properties of yak milk in various areas of Gannan. The milk composition analyzer, automatic amino acid analyzer, and flavor analyzer were used to detect the conventional nutrients, amino acids, and volatile flavor substances of 249 yak milks in Meiren grassland, Xiahe grassland, and Maqu grassland (hereinafter referred to as Meiren yak, Xiahe yak, and Maqu yak) in the Gannan area. The results showed that the fat content of Meiren yak milk was significantly higher than that of Maqu yak and Xiahe yak (<i>p</i> < 0.05). The protein content of Meiren yak milk was significantly higher than that of Xiahe yak (<i>p</i> < 0.05), but not significantly different from that of Maqu yak (<i>p</i> > 0.05). The casein content in the milk of Maqu yak was significantly higher than that of Meiren yak and Xiahe yak (<i>p</i> < 0.05). There was no significant difference in the lactose content of yak milk in the three regions (<i>p</i> > 0.05). The content of glutamic acid in the milk of Meiren yak, Xiahe yak, and Maqu yak was noticeably high, which was 1.03 g/100 g, 1.07 g/100 g, and 1.10 g/100 g, respectively. The total amino acid (TAA) content was 4.78 g/100 g, 4.87 g/100 g, and 5.0 g/100 g, respectively. The ratios of essential amino acids (EAA) and total amino acids (TAA) in the milk of Meiren yak, Xiahe yak, and Maqu yak were 42.26%, 41.27%, and 41.39%, respectively, and the ratios of essential amino acids (EAA) and nonessential amino acids (NEAA) were 73.19%, 70.28%, and 70.61%, respectively. In the yak milk samples collected from three different regions, a total of 34 volatile flavor compounds were detected, including 10 aldehydes, five esters, six ketones, four alcohols, two acids, and seven others. The main flavor substances qualitatively obtained from Meiren yak milk were ethyl acetate, n-valeraldehyde, acetic acid, heptanal, and n-hexanal. Xiahe yak milk mainly contains ethyl acetate, isoamyl alcohol, n-valeraldehyde, heptanal, and ethyl butyrate. Maqu yak milk mainly contains ethyl acetate, n-valeraldehyde, isoamyl alcohol, heptanal, ethyl butyrate, and n-hexanal. Principal component analysis showed that the flavor difference between Xiahe yak and Maqu yak was small, while the flavor difference between Xiahe yak, Maqu yak, and Meiren yak was large. The findings of this research can serve as a foundation for the future advancement and application of yak milk. |
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| last_indexed | 2024-03-11T03:07:50Z |
| publishDate | 2023-05-01 |
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| series | Foods |
| spelling | doaj.art-a339bcf8eced466a9c6dce7e4e9628542023-11-18T07:51:14ZengMDPI AGFoods2304-81582023-05-011211217210.3390/foods12112172Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of GannanGuowu Yang0Juanxiang Zhang1Rongfeng Dai2Xiaoyong Ma3Chun Huang4Wenwen Ren5Xiaoming Ma6Jianwei Lu7Xue Zhao8Ji Renqing9Lao Zha10Xian Guo11Min Chu12Yongfu La13Pengjia Bao14Chunnian Liang15Key Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, ChinaKey Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, ChinaKey Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, ChinaKey Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, ChinaKey Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, ChinaKey Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, ChinaKey Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, ChinaZogaidoma Township Animal Husbandry Station of Hezuo City, Hezuo 747003, ChinaQuality and Safety Inspection Center of Agricultural and Livestock Products in Hezuo, Hezuo 747099, ChinaZogemanma Town Animal Husbandry and Veterinary Station, Hezuo 747099, ChinaZogaidoma Township Animal Husbandry Station of Hezuo City, Hezuo 747003, ChinaKey Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, ChinaKey Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, ChinaKey Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, ChinaKey Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, ChinaKey Laboratory of Yak Breeding Engineering of Gansu Province, Lanzhou Institute of Husbandry and Pharmaceutical Sciences of Chinese Academy of Agricultural Sciences, Lanzhou 730050, ChinaThis study aimed to investigate the nutritional properties of yak milk in various areas of Gannan. The milk composition analyzer, automatic amino acid analyzer, and flavor analyzer were used to detect the conventional nutrients, amino acids, and volatile flavor substances of 249 yak milks in Meiren grassland, Xiahe grassland, and Maqu grassland (hereinafter referred to as Meiren yak, Xiahe yak, and Maqu yak) in the Gannan area. The results showed that the fat content of Meiren yak milk was significantly higher than that of Maqu yak and Xiahe yak (<i>p</i> < 0.05). The protein content of Meiren yak milk was significantly higher than that of Xiahe yak (<i>p</i> < 0.05), but not significantly different from that of Maqu yak (<i>p</i> > 0.05). The casein content in the milk of Maqu yak was significantly higher than that of Meiren yak and Xiahe yak (<i>p</i> < 0.05). There was no significant difference in the lactose content of yak milk in the three regions (<i>p</i> > 0.05). The content of glutamic acid in the milk of Meiren yak, Xiahe yak, and Maqu yak was noticeably high, which was 1.03 g/100 g, 1.07 g/100 g, and 1.10 g/100 g, respectively. The total amino acid (TAA) content was 4.78 g/100 g, 4.87 g/100 g, and 5.0 g/100 g, respectively. The ratios of essential amino acids (EAA) and total amino acids (TAA) in the milk of Meiren yak, Xiahe yak, and Maqu yak were 42.26%, 41.27%, and 41.39%, respectively, and the ratios of essential amino acids (EAA) and nonessential amino acids (NEAA) were 73.19%, 70.28%, and 70.61%, respectively. In the yak milk samples collected from three different regions, a total of 34 volatile flavor compounds were detected, including 10 aldehydes, five esters, six ketones, four alcohols, two acids, and seven others. The main flavor substances qualitatively obtained from Meiren yak milk were ethyl acetate, n-valeraldehyde, acetic acid, heptanal, and n-hexanal. Xiahe yak milk mainly contains ethyl acetate, isoamyl alcohol, n-valeraldehyde, heptanal, and ethyl butyrate. Maqu yak milk mainly contains ethyl acetate, n-valeraldehyde, isoamyl alcohol, heptanal, ethyl butyrate, and n-hexanal. Principal component analysis showed that the flavor difference between Xiahe yak and Maqu yak was small, while the flavor difference between Xiahe yak, Maqu yak, and Meiren yak was large. The findings of this research can serve as a foundation for the future advancement and application of yak milk.https://www.mdpi.com/2304-8158/12/11/2172yak milkGC-IMSamino acidsflavor substances |
| spellingShingle | Guowu Yang Juanxiang Zhang Rongfeng Dai Xiaoyong Ma Chun Huang Wenwen Ren Xiaoming Ma Jianwei Lu Xue Zhao Ji Renqing Lao Zha Xian Guo Min Chu Yongfu La Pengjia Bao Chunnian Liang Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan Foods yak milk GC-IMS amino acids flavor substances |
| title | Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan |
| title_full | Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan |
| title_fullStr | Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan |
| title_full_unstemmed | Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan |
| title_short | Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan |
| title_sort | comparative study on nutritional characteristics and volatile flavor substances of yak milk in different regions of gannan |
| topic | yak milk GC-IMS amino acids flavor substances |
| url | https://www.mdpi.com/2304-8158/12/11/2172 |
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