<abstract xmlns="http://www.w3.org/1999/xhtml"><p>In this study, varying concentrations of polyunsaturated fatty acids in goat’s milk were obtained by supplementing goat feed rations with maize dried distillers grains with solubles (DDGS). In comparison to the control group, the milk of goats that received DDGS contained about 25% more polyunsaturated fatty acids, 30% more conjugated linoleic acid (CLA), and had more favorable values of the atherogenic and thrombogenic indices. The diverse composition of fatty acids present in the goat’s milk correlated with the olfactory perception of the milk and its volatile compound profile. The level of unsaturated fatty acids significantly affected the odors detected in the processed goat’s milk. The volatile compound profile of the milk was mostly differentiated by the concentrations of aldehydes (hexanal and furfural) and furanones (furaneol), which exceeded their odor threshold values. The total concentration of identified aldehydes was highest in pasteurized milk samples from the goats of the experimental group, as a result of heating. Furfural was found in pasteurized samples of both the control and experimental milk at concentrations exceeding its odor threshold (3 mg·kg<sup>−1</sup>). Feeding goats with DDGS did not change the animal, cooked, dairy fat, lack of freshness, light-oxidized, or overall dairy flavors of the raw milk. After pasteurization, milk from goats fed with DDGS retained its characteristic animal odor and gained a very intense cooked flavor.</p></abstract>

In this study, varying concentrations of polyunsaturated fatty acids in goat’s milk were obtained by supplementing goat feed rations with maize dried distillers grains with solubles (DDGS). In comparison to the control group, the milk of goats that received DDGS contained about 25% more polyunsaturated fatty acids, 30% more conjugated linoleic acid (CLA), and had more favorable values of the atherogenic and thrombogenic indices. The diverse composition of fatty acids present in the goat’s milk correlated with the olfactory perception of the milk and its volatile compound profile. The level of unsaturated fatty acids significantly affected the odors detected in the processed goat’s milk. The volatile compound profile of the milk was mostly differentiated by the concentrations of aldehydes (hexanal and furfural) and furanones (furaneol), which exceeded their odor threshold values. The total concentration of identified aldehydes was highest in pasteurized milk samples from the goats of the experimental group, as a result of heating. Furfural was found in pasteurized samples of both the control and experimental milk at concentrations exceeding its odor threshold (3 mg·kg−1). Feeding goats with DDGS did not change the animal, cooked, dairy fat, lack of freshness, light-oxidized, or overall dairy flavors of the raw milk. After pasteurization, milk from goats fed with DDGS retained its characteristic animal odor and gained a very intense cooked flavor.

The Effect of Unsaturated Fatty Acid Concentration on the Aroma Profile of Goat’s Milk

Department of Dairy Product Quality, Faculty of Food Science and Nutrition

Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science

Department of Food Chemistry and Instrumental Analysis, Faculty of Food Science and Nutrition

Institute of Genetics and Animal Breeding of the Polish Academy of Sciences

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

In this study, varying concentrations of polyunsaturated fatty acids in goat’s milk were obtained by supplementing goat feed rations with maize dried...

The Effect of Unsaturated Fatty Acid Concentration on the Aroma Profile of Goat’s Milk

Pubblicato online: 02 mag 2019

Pagine: 483 - 498

Ricevuto: 19 ott 2018

Accettato: 17 gen 2019

DOI: https://doi.org/10.2478/aoas-2019-0005

Parole chiave
goat’s milk, volatile compound profile, unsaturated fatty acids, odor threshold values

© 2019 Dorota Cais-Sokolińska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The Effect of Unsaturated Fatty Acid Concentration on the Aroma Profile of Goat’s Milk

Pubblicato online: 02 mag 2019

Pagine: 483 - 498

Ricevuto: 19 ott 2018

Accettato: 17 gen 2019

DOI: https://doi.org/10.2478/aoas-2019-0005

Parole chiavegoat’s milk, volatile compound profile, unsaturated fatty acids, odor threshold values

© 2019 Dorota Cais-Sokolińska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Parole chiave
goat’s milk, volatile compound profile, unsaturated fatty acids, odor threshold values