Integrated metabolomics and lipidomics profiling reveals beneficial changes in sensory quality of brown fermented goat milk

Fermentation and thermal processing can improve the sensory properties of foods. Chemical composition of fermented brown goat milk was investigated using an integrated lipomics and metabonomic method while the effects of changes in chemical composition on sensory quality were also explored. After fermentation, organic acid, peptide and medium- and long-chain fatty acid contents in brown goat milk samples increased significantly. A total of 108 metabolites and 174 lipids related to sensory quality were identified. Heterocyclic compounds, as intermediates of Maillard reaction, modified colour, taste, and aroma, while changes in triglyceride content reduced the impact of off-odour, greatly improving sensory quality of fermented brown goat milk. This study provided new approaches for examining goat milk sensory quality and insights into how these can be modified to further diversify dairy products on the market.

Automated summary

This study investigates the impact of fermentation on the chemical composition and sensory quality of brown goat milk. It reveals that fermentation increases organic acids, peptides, and medium- and long-chain fatty acids in the milk, leading to improved sensory quality. By identifying metabolites and lipids related to sensory quality, it also suggests that changes in triglycerides and heterocyclic compounds content can further enhance the sensory quality of the fermented milk.