Abstract: This study examined the feasibility of using fatty acids (FAs) fingerprints for authenticity verification of traditional cream-based dairy products. A total of 252 samples of 14 categories of traditional handmade and factory-produced dairy products (traditional butter, Mongolian urum, cream, western butter, and raw milk) as well as non-dairy fat products (margarine, artificial cream, cream powder, non-dairy creamer, rapeseed oil, and beef fat) were collected for determination of FAs by gas chromatography (GC). Differential analysis of FAs was carried out. Orthogonal partial least squares-discriminant analysis (OPLS-DA), and hierarchical cluster analysis (HCA) were used to observe clustering characteristics and pattern similarity. Traditional and modern cream products, along with raw milk, were clustered in one region with a pattern similarity of 71.26%. Further analysis showed a trend of separation​ between traditional and modern cream products. Among traditional cream samples, Mongolian urum and cream were clustered closely, with a pattern similarity of 99.73%, while they were clearly separated from traditional butter. Beef fat, margarine, non-dairy creamer, cream powder, artificial cream and rapeseed oil were separated from dairy fat products, with a pattern similarity of 46.48%. Separate analysis of different types of butter, Mongolian urum, and cream revealed some overlap but distinct separation trends, indicating significant differences in raw materials and production processes, leading to overall differences in FA fingerprints. This study confirms the feasibility of using FA fingerprinting to authenticate traditional dairy cream products, providing reference data and an innovative method for establishing and improving standards for these products.

Key words: traditional cream-based dairy products; fatty acid; authenticity; orthogonal partial least squares-discriminant analysis