Siefarth C, Büttner A (2014)
Publication Type: Journal article
Publication year: 2014
Publisher: American Chemical Society
Book Volume: online first
Pages Range: 1-8
DOI: 10.1021/jf5040724
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 goats milk from two different seasons and (b) heated goats 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 goats milk. Additionally, for the first time the presence of 1-benzopyran-2-one (coumarin) could be confirmed in ruminant milk.
APA:
Siefarth, C., & Büttner, A. (2014). The aroma of goat milk: seasonal effects and changes through heat treatment. Journal of Agricultural and Food Chemistry, online first, 1-8. https://dx.doi.org/10.1021/jf5040724
MLA:
Siefarth, Caroline, and Andrea Büttner. "The aroma of goat milk: seasonal effects and changes through heat treatment." Journal of Agricultural and Food Chemistry online first (2014): 1-8.
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