title: The aroma of goat milk: seasonal effects and changes through heat treatment.
abstract: Goat milk was characterized and analyzed by human sensory evaluation and gas chromatography/olfactometry (GC/O). Most potent odor-active compounds were determined in (a) raw goat's milk from two different seasons and (b) heated goat's milk after different treatment intensities. A trained panel found sensorial differences between winter and summer milks (seasonal effect) and milks from different farms (farm-specific effect). A total of 54 odor-active compounds with flavor dilution (FD) factors ≥8 were detected of which 42 odorants were identified. 4-Ethyloctanoic acid, 3-methylindole (skatol) and one unknown compound (RI 2715) showed highest intensities in all raw milks. With heat treatment, goat-like, stable-like, and (cooked) milk-like odor characteristics decreased while caramel-like or vanilla-like notes increased. In total, 66 odor-active compounds were detected in heated goat milks (FD ≥ 8). To the best of our knowledge, only 16 of the 42 identified odorants were reported before in raw goat's milk. Additionally, for the first time the presence of 1-benzopyran-2-one (coumarin) could be confirmed in ruminant milk.
authors.affiliation: Department of Chemistry and Pharmacy, Emil Fischer Centre, Friedrich-Alexander Universität Erlangen-Nürnberg , Schuhstrasse 19, 91052 Erlangen, Germany.
authors.forename: Caroline
authors.initials: C
authors.lastname: Siefarth
authors.forename: Andrea
authors.initials: A
authors.lastname: Buettner
mesh_terms: D000328:Adult; D000818:Animals; D002849:Chromatography, Gas; D005260:Female; D005421:Flavoring Agents / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D006041:Goats; D006358:Hot Temperature; D006801:Humans; D008297:Male; D008892:Milk / Q000737:chemistry*; D009812:Odorants / Q000032:analysis; D064367:Olfactometry; D012621:Seasons; D013649:Taste; D055815:Young Adult
chemical_list: D005421:Flavoring Agents
keywords: aroma extract dilution analysis (AEDA); aroma profile analysis (APA); fatty acids; mass spectrometry; retention indices; two-dimensional gas chromatography/olfactometry (2D-GC/O)