{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T14:54:42Z","timestamp":1789397682212,"version":"build-2803163510"},"reference-count":95,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2025,6,9]],"date-time":"2025-06-09T00:00:00Z","timestamp":1749427200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ministerio de Ciencia, Tecnolog\u00eda e Innovaci\u00f3n","award":["80740-902-2020"],"award-info":[{"award-number":["80740-902-2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>A traditional dairy product from northern Colombia is suero coste\u00f1o (SC), typically handmade through artisanal processes involving the natural fermentation of raw cow\u2019s milk (RM); it is characterized by a creamy texture and a distinctive sensory profile, with a sour\/salty taste and rancid odor. This study aimed to determine the chemical identity (using GC-FID\/MSD) of SC and RM samples (from eight locations in the department of C\u00f3rdoba-Colombia) by analyzing volatile components (trapped by HS-SPME and SDE) and fatty acid content. Consequently, the most notable results were as follows: (a) myristic (7\u201312%), stearic (12\u201317%), oleic (13\u201323%), and palmitic (21\u201329%) acids were the most abundant constituents [without significant differences among them (p &gt; 0.05)] in both RM and SC fats; these were also expressed as polyunsaturated (2\u20135%), monounsaturated (26\u201336%), saturated (59\u201369%), omega-9 (19\u201330%), omega-6 (0.5\u20131.6%), and omega-3 (0.2\u20131.2%) fatty acids; (b) differences in the composition (p &lt; 0.05) of the volatile fractions were distinguished between RM and SC samples; likewise, the SC samples differed (from each other) in their volatile composition due to the preparation processes applied (processes with raw milk and natural fermentation had less variability); nonetheless, it was possible to determine the volatilome for the artisanal product; and (c) the major components responsible for the chemical identity of SC were ethyl esters (of linear saturated and unsaturated acids, short\/medium chains), aliphatic alcohols (linear\/branched, short\/long chains), aliphatic aldehydes (long chains, &gt;C14), alkyl methyl ketones (long chains, &gt;C11), sesquiterpenes (caryophyllane\/humulane types), monoterpenes (mono\/bi-cyclics), short-chain fatty acids, and aromatic alcohol\/acid, among others.<\/jats:p>","DOI":"10.3390\/molecules30122524","type":"journal-article","created":{"date-parts":[[2025,6,10]],"date-time":"2025-06-10T03:54:18Z","timestamp":1749527658000},"page":"2524","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Chemical Profiles of the Volatilome and Fatty Acids of \u201cSuero Coste\u00f1o\u201d (Fermented Cream)\/Raw Milk from Colombia: Promising Criteria for the Autochthonous-Regional Product Identity Designation"],"prefix":"10.3390","volume":"30","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2145-1495","authenticated-orcid":false,"given":"Amner","family":"Mu\u00f1oz-Acevedo","sequence":"first","affiliation":[{"name":"Department of Chemistry and Biology, Universidad del Norte, Puerto Colombia 081007, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2428-4891","authenticated-orcid":false,"given":"Osnaider J.","family":"Castillo","sequence":"additional","affiliation":[{"name":"Department of Chemistry and Biology, Universidad del Norte, Puerto Colombia 081007, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Clara","family":"Guti\u00e9rrez-Casta\u00f1eda","sequence":"additional","affiliation":[{"name":"Department of Microbiology, Universidad Libre, Barranquilla 081007, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6260-8244","authenticated-orcid":false,"given":"M\u00f3nica","family":"Simanca-Sotelo","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Agricultural Science, Universidad de C\u00f3rdoba, Monter\u00eda 230002, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1692-1683","authenticated-orcid":false,"given":"Beatriz","family":"\u00c1lvarez-Badel","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Agricultural Science, Universidad de C\u00f3rdoba, Monter\u00eda 230002, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6463-3478","authenticated-orcid":false,"given":"Alba","family":"Durango-Villadiego","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Agricultural Science, Universidad de C\u00f3rdoba, Monter\u00eda 230002, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Margarita","family":"Arteaga-M\u00e1rquez","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Agricultural Science, Universidad de C\u00f3rdoba, Monter\u00eda 230002, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9632-9585","authenticated-orcid":false,"given":"Claudia De","family":"Paula","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Agricultural Science, Universidad de C\u00f3rdoba, Monter\u00eda 230002, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9970-9727","authenticated-orcid":false,"given":"Yenis","family":"Pastrana-Puche","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Agricultural Science, Universidad de C\u00f3rdoba, Monter\u00eda 230002, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1673-0361","authenticated-orcid":false,"given":"Ricardo","family":"Andrade-Pizarro","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Agricultural Science, Universidad de C\u00f3rdoba, Monter\u00eda 230002, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1295-1308","authenticated-orcid":false,"given":"Ilba","family":"Burbano-Caicedo","sequence":"additional","affiliation":[{"name":"Department of Microbiology, Universidad Libre, Barranquilla 081007, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rub\u00e9n","family":"Godoy","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Agricultural Science, Universidad de C\u00f3rdoba, Monter\u00eda 230002, Colombia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,6,9]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1031","DOI":"10.1111\/1541-4337.12098","article-title":"Traditional fermented foods and beverages from a microbiological and nutritional perspective: The Colombian heritage","volume":"13","author":"Serio","year":"2014","journal-title":"Compr. 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