{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T21:11:25Z","timestamp":1792789885235,"version":"4.5.0"},"reference-count":41,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2024,2,29]],"date-time":"2024-02-29T00:00:00Z","timestamp":1709164800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Yunnan Province-City Integration Project","award":["202302AN360002"],"award-info":[{"award-number":["202302AN360002"]}]},{"name":"Yunnan Province-City Integration Project","award":["202305AS350025"],"award-info":[{"award-number":["202305AS350025"]}]},{"name":"Yunnan Province-City Integration Project","award":["202204BI090012"],"award-info":[{"award-number":["202204BI090012"]}]},{"name":"Yunnan Innovation Team of Food and Drug Homologous Functional Food","award":["202302AN360002"],"award-info":[{"award-number":["202302AN360002"]}]},{"name":"Yunnan Innovation Team of Food and Drug Homologous Functional Food","award":["202305AS350025"],"award-info":[{"award-number":["202305AS350025"]}]},{"name":"Yunnan Innovation Team of Food and Drug Homologous Functional Food","award":["202204BI090012"],"award-info":[{"award-number":["202204BI090012"]}]},{"name":"Yunnan Science and Technology Mission of walnut Industry in Fengqing","award":["202302AN360002"],"award-info":[{"award-number":["202302AN360002"]}]},{"name":"Yunnan Science and Technology Mission of walnut Industry in Fengqing","award":["202305AS350025"],"award-info":[{"award-number":["202305AS350025"]}]},{"name":"Yunnan Science and Technology Mission of walnut Industry in Fengqing","award":["202204BI090012"],"award-info":[{"award-number":["202204BI090012"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Milk fat is a premium nutritional health product, yet there is a lack of high-fat dairy products for daily consumption in the current market. This study investigated the influence of different milk fat contents on the physicochemical and textural properties of fermented milk. The research revealed that an increase in milkfat content significantly improved the water-holding capacity, syneresis, color, hardness, springiness, gumminess, and chewiness of fermented milk, while showing minimal changes in pH and total titratable acidity. Response surface analysis indicated that fermented milk with 25% milk fat, 2.5% inoculum, a fermentation time of 16 h, and a fermentation temperature of 30 \u00b0C exhibited the highest overall acceptability. Using GC-IMS technology, 36 volatile compounds were identified, with an increase in milk fat content leading to elevated levels of ketone compounds, and 14 compounds were defined as key aroma compounds (ROAV &gt; 1). Electronic nose distinguished samples with different milk fat contents. The results demonstrate that an increase in milk fat content enhances the physicochemical and flavor attributes of fermented milk. This work provides theoretical references for the production and development of high-fat fermented milk.<\/jats:p>","DOI":"10.3390\/molecules29051099","type":"journal-article","created":{"date-parts":[[2024,3,1]],"date-time":"2024-03-01T03:31:23Z","timestamp":1709263883000},"page":"1099","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":41,"title":["Exploring the Effect of Milk Fat on Fermented Milk Flavor Based on Gas Chromatography\u2013Ion Mobility Spectrometry (GC-IMS) and Multivariate Statistical Analysis"],"prefix":"10.3390","volume":"29","author":[{"ORCID":"https:\/\/orcid.org\/0009-0008-4060-1587","authenticated-orcid":false,"given":"Chunlei","family":"Tan","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yang","family":"Tian","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"},{"name":"Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China"},{"name":"Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China"},{"name":"PuEr University, PuEr 665000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liang","family":"Tao","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"},{"name":"Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China"},{"name":"Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Xie","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingming","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Feng","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhijin","family":"Yu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jun","family":"Sheng","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cunchao","family":"Zhao","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China"},{"name":"Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China"},{"name":"Yunnan Plateau Characteristic Agricultural Industry Research Institute, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,2,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2399","DOI":"10.1093\/jas\/sky069","article-title":"Rapid communication: Lipid metabolic gene expression and triacylglycerol accumulation in goat mammary epithelial cells are decreased by inhibition of SREBP-1","volume":"96","author":"Xu","year":"2018","journal-title":"J. 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