The volatile organic compounds (VOC) and sensory characteristics of milk and mozzarella from farms with different rearing systems were compared. Milk samples were taken from 9 intensive (INT) and 13 semi‐extensive farms (EXT) in the grazing period. VOC were analysed by SPME‐GC‐MS, and sensory evaluation was carried out by paired comparison. The volatile profiles of milks were significantly different: acetone and isopropyl alcohol characterised INT milk, pentanoic and decanoic acids, hexanal, ethylacetate, toluene, dimethyl sulphide characterised milk from EXT farms. Also mozzarella was discriminated by VOC, but only a few compounds derived from milk. Based on sensory evaluation, milk from the two sources can be distinguished by odour and colour, mozzarella only by colour. It was hypothesised that heating during the stretching phase caused volatilisation of many milk volatile compounds and formation new aroma active molecules that overcame the ‘primary odours’ of milk.

中文翻译：

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牛奶和马苏里拉中的挥发性有机化合物：两种不同农业系统之间的比较

比较了具有不同饲养系统的农场的牛奶和干酪的挥发性有机化合物（VOC）和感官特征。在放牧期间从9个集约化（INT）和13个半集约化农场（EXT）采集牛奶样品。通过SPME-GC-MS分析VOC，并通过配对比较进行感官评估。牛奶的挥发性特征显着不同：INT农场的丙酮和异丙醇表征为INT牛奶，戊酸和癸酸，己酸，乙酸乙酯，甲苯，二甲基硫醚表征的EXT农场。干酪也被VOC区分，但是只有少数化合物是从牛奶中提取的。根据感官评估，两种来源的牛奶都可以通过气味和颜色来区分，而奶酪则只能通过颜色来区分。