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<p>Yak milk, rich in nutrients, exhibits distinct flavour profiles at different lactation stages. This study utilized headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) to identify and compare volatile flavour compounds in yak milk from colostrum, mature milk, and late lactation stages. A total of 45 volatile compounds were detected, including ketones, aldehydes, esters, and alcohols. Multivariate statistical analyses, including PCA, OPLS-DA, and hierarchical clustering, revealed significant differences in the volatile compound profiles between the samples from different lactation stages. This research provides the first comprehensive analysis of yak milk flavour changes across lactation stages, offering a novel approach for quality control and product differentiation in the dairy industry.</p>

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Analysis of differences in volatile flavour compounds in yak milk at different lactation stages: based on HS-GC-IMS detection and OPLS-DA model analysis

  • 期刊论文

  • 发表日期：

    2026年3月4日

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  • Yaxi Zhou,
  • Diandian Wang,
  • Jian Zhao,
  • Yu Guo,
  • Wenjie Yan

摘要

Yak milk, rich in nutrients, exhibits distinct flavour profiles at different lactation stages. This study utilized headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) to identify and compare volatile flavour compounds in yak milk from colostrum, mature milk, and late lactation stages. A total of 45 volatile compounds were detected, including ketones, aldehydes, esters, and alcohols. Multivariate statistical analyses, including PCA, OPLS-DA, and hierarchical clustering, revealed significant differences in the volatile compound profiles between the samples from different lactation stages. This research provides the first comprehensive analysis of yak milk flavour changes across lactation stages, offering a novel approach for quality control and product differentiation in the dairy industry.