Integrated metabolomics and lipidomics profiling reveals beneficial changes in sensory quality of brown fermented goat milk

被引：48

作者：

Jia, Wei ^{[1
,2
]}

Liu, Yuyang ^{[1
]}

Shi, Lin ^{[1
]}

机构：

[1] Shaanxi Univ Sci & Technol, Sch Food & Biol Engn, Xian 710021, Peoples R China

[2] Shaanxi Res Inst Agr Prod Proc Technol, Xian 710021, Peoples R China

来源：

FOOD CHEMISTRY | 2021年 / 364卷

基金：

中国国家自然科学基金;

关键词：

Goat milk; Yogurt; Sensory quality; Lipidomics; Metabolomics; UHPLC Q-Orbitrap; STREPTOCOCCUS-THERMOPHILUS; LACTOBACILLUS-BULGARICUS; COCULTURE; FLAVOR;

D O I：

10.1016/j.foodchem.2021.130378

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Fermentation and thermal processing can improve the sensory properties of foods. Chemical composition of fermented brown goat milk was investigated using an integrated lipomics and metabonomic method while the effects of changes in chemical composition on sensory quality were also explored. After fermentation, organic acid, peptide and medium- and long-chain fatty acid contents in brown goat milk samples increased significantly. A total of 108 metabolites and 174 lipids related to sensory quality were identified. Heterocyclic compounds, as intermediates of Maillard reaction, modified colour, taste, and aroma, while changes in triglyceride content reduced the impact of off-odour, greatly improving sensory quality of fermented brown goat milk. This study provided new approaches for examining goat milk sensory quality and insights into how these can be modified to further diversify dairy products on the market.

引用

页数：9

共 38 条

[1] Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products [J].

Aktag, Isil Gursul ;

Hamzalioglu, Aytul ;

Gokmen, Vural .

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2019, 84

[2]

[Anonymous], 2016, ENCY FOOD HLTH

[3]

BERTRAND E., 2018, Reference module in food science

[4] Effect of chitooligosaccharide and different low molecular weight chitosans on the formation of acrylamide and 5-hydroxymethylfurfural and Maillard reaction products in glucose/fructose-asparagine model systems [J].

Chang, Yu-Wei ;

Zeng, Xiang You ;

Sung, Wen-Chieh .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 119

[5] Meta-omics insights in the microbial community profiling and functional characterization of fermented foods [J].

Chen, Gu ;

Chen, Congcong ;

Lei, Zhonghua .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2017, 65 :23-31

[6] Co-metabolic models of Streptococcus thermophilus in co-culture with Lactobacillus bulgaricus or Lactobacillus acidophilus [J].

de Souza Oliveira, Ricardo Pinheiro ;

Torres, Beatriz Rivas ;

Perego, Patrizia ;

de Oliveira, Marice Nogueira ;

Converti, Attilio .

BIOCHEMICAL ENGINEERING JOURNAL, 2012, 62 :62-69

[7] Evaluation of FAAs and FFAs in yogurts fermented with different starter cultures during storage [J].

Gu, Yuxiang ;

Li, Xing ;

Chen, Haoran ;

Guan, Kaifang ;

Qi, Xiaofen ;

Yang, Lin ;

Ma, Ying .

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2021, 96

[8] Formation and Alterations of the Potentially Harmful Maillard Reaction Products during the Production and Storage of Brown Fermented Milk [J].

Han, Zhonghui ;

Gao, Jianxin ;

Wang, Xiaomin ;

Wang, Wenxiang ;

Dong, Jing ;

Zhang, Yan ;

Wang, Shuo .

MOLECULES, 2019, 24 (02)

[9] Studies on melanoidin-type colorants generated from the Maillard reaction of protein-bound lysine and furan-2-carboxaldehyde - chemical characterisation of a red coloured domaine [J].

Hofmann, T .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1998, 206 (04) :251-258

[10] Unraveling proteome changes of irradiated goat meat and its relationship to off-flavor analyzed by high-throughput proteomics analysis [J].

Jia, Wei ;

Shi, Qingyun ;

Zhang, Rong ;

Shi, Lin ;

Chu, Xiaogang .

FOOD CHEMISTRY, 2021, 337

← 1 2 3 4 →