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.

中文翻译：

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长期冷藏期间山羊奶油的风味化合物和质量参数的变化

摘要 九个不同批次的有盐和无盐山羊奶油黄油是通过从山羊奶中连续搅拌奶油生产的，并在 5°C 下储存在密闭塑料容器中 0、1、3、6 个月。测量颜色 (CIE, L*a*b*)、仪器质地和过氧化值 (PV)。分别使用脂肪酸甲酯制备与气相色谱 (GC) 和固相微萃取 (SPME) 与 GC-质谱 (MS) 分析山羊奶油的脂肪酸组成和挥发性化合物。在延长冷藏储存期间，盐渍和无盐山羊奶油之间产生的风味化合物没有显着差异。在本研究中，向山羊奶油黄油中添加盐并没有提高黄油的质量。在仪器颜色值中观察到了一些变化，随着冷藏时间的推移，过氧化值和质地特性。然而，观察到的山羊黄油脂质氧化的变化并未显示在其风味化合物和脂肪酸组成中。