Changes in flavor compounds and quality parameters of goat cream butter during extended refrigerated storage

Abstract

Nine different batches of both salted and unsalted goat cream butter were produced by continuous churning of cream from goat milk, and stored in closed plastic containers at 5°C for 0, 1, 3, 6 months. Color (CIE, L*a*b*), instrumental texture, and peroxide value (PV) were measured. Fatty acid compositions and volatile compounds of goat cream butter were analyzed using fatty acid methyl ester preparation with gas chromatography (GC) and solid-phase microextraction (SPME) with GC-mass spectrometry (MS), respectively. No significant differences were observed in the flavor compounds developed between salted and unsalted goat cream butter over the extended refrigeration storage. Adding salt to goat cream butter did not improve the quality of butter in the present study. There were some changes observed in the instrumental color values, peroxide values, and texture properties as refrigeration storage time progressed. However, observed changes in the lipid oxidation of goat butter were not revealed in its flavor compounds and fatty acid compositions.