Comparative analysis of goat milk flavor during different stages of lactation and its interactions with fatty acids and nutrients.

Goat milk samples were collected at 4 to 5 d (GM1), 11 to 12 d (GM2), 26 to 27 d (GM3), 59 to 60 d (GM4), and 118 to 119 d postpartum (GM5). The GM1 milk exhibited the highest contents of fat (8.99%), protein (9.22%), casein (6.58%), SNF (12.63%), and TS (22.01%) but the lowest lactose (2.65%). It also displayed a more pronounced yellow color, larger and more numerous fat globules, and the highest goaty flavor score. Electronic nose and electronic tongue analysis confirmed distinct flavor profiles among stages. Ethyl butyrate and ethyl hexanoate were detected exclusively in goat milk samples and not in the cow milk sample. Furthermore, goat milk contained higher levels of free short- and medium-chain fatty acids (C4:0, C6:0, C8:0, C10:0, C12:0) and C18:1 than cow milk. Notably, goaty flavor score was strongly positively correlated with fat content and free fatty acids C6:0, C8:0, and C12:0 (P < 0.01). These results may provide a preliminary insight for future studies targeting the selection and flavor modulation of goat milk.