Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk

The main aim of this study was to evaluate the volatile profile, sensory perception, and phytochemical content of bovine milk produced from cows fed on three distinct feeding systems, namely grass (GRS), grass/clover (CLV), and total mixed ration (TMR). Previous studies have identified that feed typ...

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Veröffentlicht in:	Molecules (Basel, Switzerland) Jg. 25; H. 1; S. 26
Hauptverfasser:	Clarke, Holly J., Griffin, Carol, Rai, Dilip K., O’Callaghan, Tom F., O’Sullivan, Maurice G., Kerry, Joseph P., Kilcawley, Kieran N.
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Switzerland MDPI AG 19.12.2019 MDPI
Schlagworte:	Animal Feed - analysis Animals Apigenin - chemistry Cattle Dairy products Dimethyl Sulfoxide - chemistry Fatty acids Feeds Female Genistein - chemistry Isoflavones - chemistry Lactose Lipids Milk Milk - chemistry Oils & fats Phytochemicals Phytochemicals - analysis Proteins Sulfones - chemistry Volatile Organic Compounds - analysis feeding system isoflavones volatile organic compounds (VOCs) sensory dairy
ISSN:	1420-3049, 1420-3049
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Abstract	The main aim of this study was to evaluate the volatile profile, sensory perception, and phytochemical content of bovine milk produced from cows fed on three distinct feeding systems, namely grass (GRS), grass/clover (CLV), and total mixed ration (TMR). Previous studies have identified that feed type can influence the sensory perception of milk directly via the transfer of volatile aromatic compounds, or indirectly by the transfer of non-volatile substrates that act as precursors for volatile compounds. In the present study, significant differences were observed in the phytochemical profile of the different feed and milk samples. The isoflavone formonoetin was significantly higher in CLV feed samples, but higher in raw GRS milk, while other smaller isoflavones, such as daidzein, genistein, and apigenin were highly correlated to raw CLV milk. This suggests that changes in isoflavone content and concentration in milk relate to diet, but also to metabolism in the rumen. This study also found unique potential volatile biomarkers in milk (dimethyl sulfone) related to feeding systems, or significant differences in the concentration of others (toluene, p-cresol, ethyl and methyl esters) based on feeding systems. TMR milk scored significantly higher for hay-like flavor and white color, while GRS and CLV milk scored significantly higher for a creamy color. Milk samples were easily distinguishable by their volatile profile based on feeding system, storage time, and pasteurization.
AbstractList	The main aim of this study was to evaluate the volatile profile, sensory perception, and phytochemical content of bovine milk produced from cows fed on three distinct feeding systems, namely grass (GRS), grass/clover (CLV), and total mixed ration (TMR). Previous studies have identified that feed type can influence the sensory perception of milk directly via the transfer of volatile aromatic compounds, or indirectly by the transfer of non-volatile substrates that act as precursors for volatile compounds. In the present study, significant differences were observed in the phytochemical profile of the different feed and milk samples. The isoflavone formonoetin was significantly higher in CLV feed samples, but higher in raw GRS milk, while other smaller isoflavones, such as daidzein, genistein, and apigenin were highly correlated to raw CLV milk. This suggests that changes in isoflavone content and concentration in milk relate to diet, but also to metabolism in the rumen. This study also found unique potential volatile biomarkers in milk (dimethyl sulfone) related to feeding systems, or significant differences in the concentration of others (toluene, p-cresol, ethyl and methyl esters) based on feeding systems. TMR milk scored significantly higher for hay-like flavor and white color, while GRS and CLV milk scored significantly higher for a creamy color. Milk samples were easily distinguishable by their volatile profile based on feeding system, storage time, and pasteurization.The main aim of this study was to evaluate the volatile profile, sensory perception, and phytochemical content of bovine milk produced from cows fed on three distinct feeding systems, namely grass (GRS), grass/clover (CLV), and total mixed ration (TMR). Previous studies have identified that feed type can influence the sensory perception of milk directly via the transfer of volatile aromatic compounds, or indirectly by the transfer of non-volatile substrates that act as precursors for volatile compounds. In the present study, significant differences were observed in the phytochemical profile of the different feed and milk samples. The isoflavone formonoetin was significantly higher in CLV feed samples, but higher in raw GRS milk, while other smaller isoflavones, such as daidzein, genistein, and apigenin were highly correlated to raw CLV milk. This suggests that changes in isoflavone content and concentration in milk relate to diet, but also to metabolism in the rumen. This study also found unique potential volatile biomarkers in milk (dimethyl sulfone) related to feeding systems, or significant differences in the concentration of others (toluene, p-cresol, ethyl and methyl esters) based on feeding systems. TMR milk scored significantly higher for hay-like flavor and white color, while GRS and CLV milk scored significantly higher for a creamy color. Milk samples were easily distinguishable by their volatile profile based on feeding system, storage time, and pasteurization. The main aim of this study was to evaluate the volatile profile, sensory perception, and phytochemical content of bovine milk produced from cows fed on three distinct feeding systems, namely grass (GRS), grass/clover (CLV), and total mixed ration (TMR). Previous studies have identified that feed type can influence the sensory perception of milk directly via the transfer of volatile aromatic compounds, or indirectly by the transfer of non-volatile substrates that act as precursors for volatile compounds. In the present study, significant differences were observed in the phytochemical profile of the different feed and milk samples. The isoflavone formonoetin was significantly higher in CLV feed samples, but higher in raw GRS milk, while other smaller isoflavones, such as daidzein, genistein, and apigenin were highly correlated to raw CLV milk. This suggests that changes in isoflavone content and concentration in milk relate to diet, but also to metabolism in the rumen. This study also found unique potential volatile biomarkers in milk (dimethyl sulfone) related to feeding systems, or significant differences in the concentration of others (toluene, p-cresol, ethyl and methyl esters) based on feeding systems. TMR milk scored significantly higher for hay-like flavor and white color, while GRS and CLV milk scored significantly higher for a creamy color. Milk samples were easily distinguishable by their volatile profile based on feeding system, storage time, and pasteurization.
Author	Griffin, Carol Rai, Dilip K. Kerry, Joseph P. O’Callaghan, Tom F. O’Sullivan, Maurice G. Kilcawley, Kieran N. Clarke, Holly J.
AuthorAffiliation	2 Sensory Group, School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland; maurice.osullivan@ucc.ie 4 Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin 15, Ireland; dilip.rai@teagasc.ie 7 Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland; joe.kerry@ucc.ie 6 VistaMilk, SFI Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland 3 Food Industry Development, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin 15, Ireland; carol.griffin@teagasc.ie 1 Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, P61 C996 Fermoy, Ireland; Holly.clarke@teagasc.ie 5 Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, P61 C996 Fermoy, Ireland; tom.ocallaghan@teagasc.ie
AuthorAffiliation_xml	– name: 5 Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, P61 C996 Fermoy, Ireland; tom.ocallaghan@teagasc.ie – name: 3 Food Industry Development, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin 15, Ireland; carol.griffin@teagasc.ie – name: 4 Food Biosciences, Teagasc Food Research Centre, Ashtown, D15 DY05 Dublin 15, Ireland; dilip.rai@teagasc.ie – name: 6 VistaMilk, SFI Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland – name: 1 Food Quality and Sensory Science, Teagasc Food Research Centre, Moorepark, P61 C996 Fermoy, Ireland; Holly.clarke@teagasc.ie – name: 7 Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland; joe.kerry@ucc.ie – name: 2 Sensory Group, School of Food and Nutritional Sciences, University College Cork, T12 R229 Cork, Ireland; maurice.osullivan@ucc.ie
Author_xml	– sequence: 1 givenname: Holly J. surname: Clarke fullname: Clarke, Holly J. – sequence: 2 givenname: Carol surname: Griffin fullname: Griffin, Carol – sequence: 3 givenname: Dilip K. orcidid: 0000-0002-8073-4981 surname: Rai fullname: Rai, Dilip K. – sequence: 4 givenname: Tom F. orcidid: 0000-0003-2684-7253 surname: O’Callaghan fullname: O’Callaghan, Tom F. – sequence: 5 givenname: Maurice G. surname: O’Sullivan fullname: O’Sullivan, Maurice G. – sequence: 6 givenname: Joseph P. surname: Kerry fullname: Kerry, Joseph P. – sequence: 7 givenname: Kieran N. orcidid: 0000-0003-4048-8883 surname: Kilcawley fullname: Kilcawley, Kieran N.
BackLink	https://www.ncbi.nlm.nih.gov/pubmed/31861730$$D View this record in MEDLINE/PubMed
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Copyright	2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. 2019 by the authors. 2019
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Keywords	feeding system isoflavones volatile organic compounds (VOCs) sensory dairy
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Snippet	The main aim of this study was to evaluate the volatile profile, sensory perception, and phytochemical content of bovine milk produced from cows fed on three...
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SubjectTerms	Animal Feed - analysis Animals Apigenin - chemistry Cattle Dairy products Dimethyl Sulfoxide - chemistry Fatty acids Feeds Female Genistein - chemistry Isoflavones - chemistry Lactose Lipids Milk Milk - chemistry Oils & fats Phytochemicals Phytochemicals - analysis Proteins Sulfones - chemistry Volatile Organic Compounds - analysis
Title	Dietary Compounds Influencing the Sensorial, Volatile and Phytochemical Properties of Bovine Milk
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