Volatile organic compounds of camel milk and shubat across Kazakhstan's regions, seasons, and breeds
Zauresh Bilal,
Askar Kondybayev,
Aikerim Ospanova,
Helene Tormo,
Shynar Akhmetsadykova,
Farida Amutova,
Bernard Faye,
Gaukhar Konuspayeva
Affiliations
Zauresh Bilal
Al-Farabi Kazakh National University, Biotechnology Department, 71 Al-Farabi Avenue, 050040, Almaty, Kazakhstan; LLP ''Scientific and Production Enterprise ''Antigen'', 4, Azerbayeva Str, Almaty Region, 040905, Kazakhstan
Askar Kondybayev
LLP ''Scientific and Production Enterprise ''Antigen'', 4, Azerbayeva Str, Almaty Region, 040905, Kazakhstan; Corresponding author.
Aikerim Ospanova
M. Auezov South Kazakhstan University, Shymkent, Kazakhstan
Helene Tormo
Departement Sciences de L’Agroalimentaire et de La Nutrition INP-EI Purpan, Université de Toulouse, 75, Voie Du TOEC, BP 57611, F-31076, Toulouse, Cedex 3, France
Shynar Akhmetsadykova
LLP ''Scientific and Production Enterprise ''Antigen'', 4, Azerbayeva Str, Almaty Region, 040905, Kazakhstan; LLP «Kazakh Research Institute for Livestock and Fodder Production», Horse and Camel Breeding Department, 51, Zhandosov Str., Almaty, 50035, Kazakhstan
Farida Amutova
Al-Farabi Kazakh National University, Biotechnology Department, 71 Al-Farabi Avenue, 050040, Almaty, Kazakhstan; LLP ''Scientific and Production Enterprise ''Antigen'', 4, Azerbayeva Str, Almaty Region, 040905, Kazakhstan
Bernard Faye
Center of International Cooperation on Agriculture Research for Development – CIRAD, UMR SELMET, Campus International de Baillarguet, 34398, Montpellier, Cedex 5, France
Gaukhar Konuspayeva
Al-Farabi Kazakh National University, Biotechnology Department, 71 Al-Farabi Avenue, 050040, Almaty, Kazakhstan; LLP ''Scientific and Production Enterprise ''Antigen'', 4, Azerbayeva Str, Almaty Region, 040905, Kazakhstan
Despite extensive research in recent years on camel milk composition and health benefits, limited scientific data exists on the volatile organic compound profiles of camel milk and its fermented product, shubat. This study analyzed volatile organic compounds (VOCs) in raw camel milk and shubat from six Kazakh farms across all seasons. We found that camel milk displayed higher concentrations of aldehydes, ketones, and alcohols with the main two compounds in milk being acetone and (2-Aziridinylethyl) amine. Conversely, the majority of volatile organic compounds in shubat samples belonged to esters, but the predominant compounds by concentration were ethanol, dimethylamine, propanoic acid, and octanoic acid. Seasonality emerged as the primary driver of variation in milk, with heptanal being the most discriminative compound. Fermented milk showcased regional diversity likely driven by distinct microbial communities. Findings demonstrate the dynamic nature of camel milk's aromatic properties, which are influenced by multiple factors that contribute to its distinctive sensory characteristics.
