Effects of docosahexaenoic acid on milk fatty acid profile, fat globule size, and flavor characteristics
Year: 2025
Type: article
Abstract: ; volume-percentile diameters-Dv(10), Dv(50), Dv(90)-of the particles; and the absolute value of zeta potential. The electronic tongue radar chart showed that the milk taste in the control group was mainly umami and sour and in the RP-DHA group was mainly salty and sweet. A total of 614 volatile substances were identified, and 68 volatile flavor compounds were selected according to the relative odor activity value. These compounds were divided into 13 alcohols, 12 aldehydes, 7 ketones, 9 esters, 10 terpenes, 3 heterocyclic compounds, 4 aromatics, 2 phenols, 6 acids, and 2 nitrogen-containing compounds. Volatile flavor analysis indicated that (-)-β-elemene and 3-methylphenol levels increased, while 5-amino-2-methyl-2H-tetrazole and pentadecanal decreased in the RP-DHA group. The results showed that RP-DHA could reduce the size of MFG and alter the milk fatty acid composition. These findings enhance our understanding of milk production using direct dietary supplementation of DHA to produce sustainable dairy products.
Source: Journal of Dairy Science
Authors: Hongling Jiang, Chen Zhang, Yan Li, Feng Ye, Xueming Luo, Hongyun Liu
Institutions: Zhejiang University, Xinjiang Agricultural University
Language: English
Subfield: Agronomy and Crop Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $3,500
Award: G3049965363
OpenAlex ID: W4414366162