As expected, the total FFA concentration showed an increasing trend with fat content, but the difference was not statistically significant ( P > 0.05).
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Dynamics of flavor compounds and microbial communities in sour cream with different fat contents.
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The sentences
The concentration of alcohols demonstrated a decreasing trend with increasing milk fat content, potentially attributed to oxidation to aldehydes or esterification reactions. 3-Methyl-2-butanol exhibits fresh fruity notes, 1-octanol imparts mushroom and fatty characteristics, whereas 2-octen-1-ol and 2-hexen-1-ol contribute floral aromas. 1-Heptanol (green, nutty) and 1-octanol (floral) are recognized as common volatile flavor compounds with low odor thresholds in dairy products.