Comparative evaluation of yak ghee and crossbred yak ghee: lipid composition, volatile flavour constituents, and
Xinyun Yu1, Yongqiang Cao2, Yiheng Li1
1College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Abstract:
Yak ghee (YG) and crossbred yak ghee (YD), traditional fermented dairy products central to the diet of pastoralists in China's Tibetan regions, are distinguished by their lipid composition, volatile profiles, and microbial communities. Nevertheless, comprehensive assessments of quality variations in yak ghee sourced from distinct milk origins are scarce. This research systematically contrasted YG and YD concerning their lipid constituents, volatile compounds, and microbial populations to delineate the factors contributing to quality heterogeneity. Lipidomics analysis revealed 43 distinct lipids, with seven glycerides identified as potential biomarkers. A total of 22 volatile compounds were detected, and 3-hydroxy-2-butanone was identified as a characteristic constituent. More than 20 microbial taxa were identified, with Lactobacillus and Lactococcus designated as key differential genera. The observed quality disparities were found to correlate with lipid degradation patterns and microbial metabolism, thereby establishing a foundation for breed identification and quality assurance.
