The Aroma of Goat Milk: Seasonal Effects and Changes through Heat Treatment

• Published in: Journal of agricultural and food chemistry Vol. 62; no. 49; pp. 11805 - 11817
• Main Authors: Siefarth, Caroline, Buettner, Andrea
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 10.12.2014; American Chemical Society, Books and Journals Division
• Subjects: Adult; Animals; Chromatography, Gas; coumarin; farms; Female; flavor compounds; Flavoring Agents - chemistry; Food Handling - methods; gas chromatography; goat milk; Goats; heat treatment; Hot Temperature; Humans; Male; milk; Milk - chemistry; odor compounds; Odorants - analysis; odors; Olfactometry; raw milk; seasonal variation; Seasons; sensory evaluation; summer; Taste; winter; Young Adult; two-dimensional gas chromatography/olfactometry (2D-GC/O); aroma extract dilution analysis (AEDA); mass spectrometry; fatty acids; aroma profile analysis (APA); retention indices

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...