{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T16:19:12Z","timestamp":1791908352318,"version":"4.3.4"},"reference-count":29,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2022,1,21]],"date-time":"2022-01-21T00:00:00Z","timestamp":1642723200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100012421","name":"Agricultural Science and Technology Innovation Program","doi-asserted-by":"publisher","award":["ASTIP-IAS12"],"award-info":[{"award-number":["ASTIP-IAS12"]}],"id":[{"id":"10.13039\/501100012421","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Animals"],"abstract":"<jats:p>Fatty acid profiles may affect the flavor of milk. The diversity of volatile compounds in raw milk with different ratios of n-6 to n-3 fatty acids (8:1, 4:1, and 3:1) was studied. Gas chromatography\u2013ion mobility spectroscopy (GC\u2013IMS) is a promising technology for the accurate characterization and detection of volatile organic compounds in agricultural products, but its application in milk is rare or even unavailable. In this experiment, GC\u2013IMS fingerprints along with principal component analysis (PCA) were used to study the flavor fingerprints of fresh milk samples with different percentages. Thirty-four typical target compounds were identified in total. A diversity of flavor compounds in raw milk with different n-6\/n-3 was observed. After reduction of the proportion, the concentrations of volatile compounds, such as hexanoic acid (dimer and monomer), ethyl acetate, and 2-methylpropanoic acid (dimer and monomer) decreased, while those of 4-methyl-2-pentanone, pentanal, and acetone increased. We carried out PCA according to the signal strength of the identified volatile compounds, and the examination showed that it could precisely make a distinction among the samples in a comparative space. In conclusion, the results show that the volatile compounds are different as the proportion is different. The volatile compounds in raw milk are mainly hexanoic acid, ethyl acetate, and 2-methylpropanoic acid. After adjustment of the ratio, the flavor substances of the medium-ratio (MR) group were mainly ketones, while those of the low-ratio (LR) group were aldehydes. Therefore, in production, reducing the impact on volatile substances while adjusting the proportion of n-6 and n-3 fatty acids to obtain functional dairy products should be taken into consideration.<\/jats:p>","DOI":"10.3390\/ani12030252","type":"journal-article","created":{"date-parts":[[2022,1,20]],"date-time":"2022-01-20T22:40:20Z","timestamp":1642718420000},"page":"252","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Diversity of Volatile Compounds in Raw Milk with Different n-6 to n-3 Fatty Acid Ratio"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9357-6823","authenticated-orcid":false,"given":"Ning","family":"Li","sequence":"first","affiliation":[{"name":"State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China"},{"name":"Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guoxin","family":"Huang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China"},{"name":"Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5256-0531","authenticated-orcid":false,"given":"Yangdong","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China"},{"name":"Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nan","family":"Zheng","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China"},{"name":"Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5194-8780","authenticated-orcid":false,"given":"Shengguo","family":"Zhao","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China"},{"name":"Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiaqi","family":"Wang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China"},{"name":"Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,1,21]]},"reference":[{"key":"ref_1","unstructured":"Badings, H.T. (1991). Volatile Compounds in Foods and Beverages, Marcel Dekker. [1st ed.]."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"3422","DOI":"10.1021\/jf035193z","article-title":"Physical and sensory properties of dairy products from cows with various milk fatty acid compositions","volume":"52","author":"She","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"2344","DOI":"10.3945\/jn.109.112565","article-title":"Dietary Arachidonic Acid to EPA and DHA balance is increased among canadian pregnant women with low fish intake","volume":"139","author":"Friesen","year":"2009","journal-title":"J. Nutr."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"825","DOI":"10.3923\/ijps.2011.825.831","article-title":"Effect of adding flaxseed in the diet of laying hens on both production of omega-3 enriched eggs and on production performance","volume":"10","author":"Nasser","year":"2011","journal-title":"Int. J. Poult. Sci."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"1913","DOI":"10.2353\/ajpath.2006.051320","article-title":"\u03b1-Linolenic Acid-enriched diet prevents myocardial damage and expands longevity in cardiomyopathic hamsters","volume":"169","author":"Roberta","year":"2006","journal-title":"Am. J. Pathol."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"2220","DOI":"10.1152\/ajpheart.00958.2010","article-title":"The \u03b1-linolenic acid content of flaxseed can prevent the atherogenic effects of dietary trans fat","volume":"301","author":"Bassett","year":"2011","journal-title":"Am. J. Physiol. Heart Circ. Physiol."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1016\/j.plefa.2018.03.004","article-title":"Omega-6 fatty acids and inflammation","volume":"132","author":"Innesa","year":"2018","journal-title":"Prostaglandins Leukot. Essent. Fatty Acids."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"i6","DOI":"10.1007\/s00394-004-1103-9","article-title":"What are the health effects of fat?","volume":"43","author":"Wahrburg","year":"2004","journal-title":"Eur. J. Nutr."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1016\/j.amjcard.2005.12.023","article-title":"Tissue omega-6\/omega-3 fatty acid ratio and risk for coronary artery disease","volume":"98","author":"Harris","year":"2006","journal-title":"Am. J. Cardiol."},{"key":"ref_10","unstructured":"WHO (1995). FAO. Joint Consultant. Nutr. Rev., 53, 202\u2013220."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1016\/S0753-3322(02)00253-6","article-title":"The importance of the ratio of omega-6\/omega-3 essential fatty acids","volume":"56","author":"Simopoulos","year":"2002","journal-title":"Biomed. Pharmacother."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"307","DOI":"10.1007\/s00394-009-0015-0","article-title":"Designer oils\u2019 low in n-6: N-3 fatty acid ratio beneficially modifies cardiovascular risks in mice","volume":"48","author":"Riediger","year":"2009","journal-title":"Eur. J. Nutr."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1177\/0148607110372392","article-title":"Impact of the omega-3 to omega-6 polyunsaturated fatty acid ratio on cytokine release in human alveolar cells","volume":"35","author":"Cotogni","year":"2011","journal-title":"J. Parenter. Enteral Nutr."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"2487","DOI":"10.1161\/ATVBAHA.110.210054","article-title":"Endogenously decreasing tissue n-6\/n-3 fatty acid ratio reduces atherosclerotic lesions in apolipoprotein E-deficient mice by inhibiting systemic and vascular inflammation","volume":"30","author":"Wan","year":"2010","journal-title":"Arterioscler. Thromb. Vasc. Biol."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1177\/0148607109357625","article-title":"Effects of the omega-6: Omega-3 fatty acid ratio of fat emulsions on the fatty acid composition in cell membranes and the anti-inflammatory action","volume":"34","author":"Hagi","year":"2010","journal-title":"J. Parenter. Enter. Nutr."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1002\/mas.21349","article-title":"Ion mobility spectrometry-mass spectrometry (IMS-MS) of small molecules: Separating and assigning structures to ions","volume":"32","author":"Lapthorn","year":"2012","journal-title":"Mass Spectrom. Rev."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"362","DOI":"10.1016\/j.foodchem.2016.10.022","article-title":"Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry","volume":"220","author":"Gallegos","year":"2017","journal-title":"Food Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"114","DOI":"10.1016\/j.aca.2011.07.021","article-title":"A review of recent, unconventional applications of ion mobility spectrometry (IMS)","volume":"703","author":"Armenta","year":"2011","journal-title":"Anal. Chim. Acta"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1146","DOI":"10.1016\/j.foodres.2012.11.029","article-title":"Applications of ion mobility spectrometry (IMS) in the field of foodomics","volume":"54","author":"Zeev","year":"2013","journal-title":"Food Res. Int."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"794","DOI":"10.1016\/j.trac.2008.07.006","article-title":"Simplifying chromatographic analysis of the volatile fraction of foods","volume":"27","year":"2008","journal-title":"Trends Anal. Chem."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"569","DOI":"10.1017\/S0022029902005782","article-title":"Determination of volatile compounds in cows\u2019 milk using headspace GC-MS","volume":"69","author":"Toso","year":"2002","journal-title":"J. Dairy Res."},{"key":"ref_22","first-page":"1","article-title":"Analysis of volatile flavor compounds in smoked chicken thighs by HS-GC-IMS and HS-SPME-GC-MS","volume":"47","author":"Yao","year":"2021","journal-title":"Food Ferment. Ind."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"109975","DOI":"10.1016\/j.foodres.2020.109975","article-title":"Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS","volume":"140","author":"Fan","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"711","DOI":"10.1016\/j.idairyj.2004.09.012","article-title":"Esterases of lactic acid bacteria and cheese flavour: Milk fat hydrolysis, alcoholysis and esterification","volume":"15","author":"Holland","year":"2005","journal-title":"Int. Dairy J."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1016\/j.idairyj.2011.09.003","article-title":"Optimization of headspace sorptive extraction for the analysis of volatiles in pressed ewes\u2019 milk cheese","volume":"23","author":"Mendoza","year":"2012","journal-title":"Int. Dairy J."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"1699","DOI":"10.1007\/s12161-014-0050-1","article-title":"Volatile metabolites of goat cheeses determined by ion mobility spectrometry. Potential applications in quality control","volume":"8","author":"Gallegos","year":"2014","journal-title":"Food Anal. Method."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"3173","DOI":"10.1080\/10408398.2015.1098586","article-title":"Food emulsions as delivery systems for flavor compounds: A review","volume":"57","author":"Mao","year":"2015","journal-title":"Crit. Rev. Food Sci. Crit. Rev. Food Sci."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"1481","DOI":"10.1002\/ejlt.201000510","article-title":"Changes in fatty acids and volatile components in mackerel by broiling","volume":"113","author":"Chung","year":"2015","journal-title":"Eur. J. Lipid. Sci. Technol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"607","DOI":"10.1016\/S0952-1976(01)00032-X","article-title":"Knowledge discovery from process operational data using PCA and fuzzy clustering","volume":"14","author":"Sebzalli","year":"2001","journal-title":"Eng Appl. Artif. Intel."}],"container-title":["Animals"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2076-2615\/12\/3\/252\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T22:05:01Z","timestamp":1760133901000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2076-2615\/12\/3\/252"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,1,21]]},"references-count":29,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2022,2]]}},"alternative-id":["ani12030252"],"URL":"https:\/\/doi.org\/10.3390\/ani12030252","relation":{},"ISSN":["2076-2615"],"issn-type":[{"value":"2076-2615","type":"electronic"}],"subject":[],"published":{"date-parts":[[2022,1,21]]}}}