Analysis of flavor formation and metabolite changes during production of buffalo milk Double-Layer Steamed Milk Custard

Metabolomics analysis showed that concentration of free amino acids and short-chain fatty acid lipids were increased in DLSMC, and they were more easily digested and absorbed. Key metabolic pathways, including alanine, aspartate, and glutamate metabolism, starch and sucrose metabolism, and glycerophospholipid metabolism, appear to be involved in forming essential flavors. Our research revealed that the manipulation of thermal processing and the oxidation of fatty acids in buffalo milk are crucial factors influencing the flavor profile of DLSMC.