Abstract

The aim of this study was to evaluate the sensory profile based on the principal component analysis (PCA) and cluster analysis of Euclidean distances as well as evaluate a volatile profile in ewes’ milk. The analysis was conducted using SPME GC/TOFMS. Tested milk came from ewes fed concentrate supplemented with 10 and 20% Camelina sativa (L.) Crantz cake (CSC). This plant containing unsaturated fatty acids as well as natural antioxidants (for example, tocopherol), may constitute an excellent source of energy in the feed ratio for animals, at the same time improving the composition of fatty acids in milk fats. Milk of ewes fed CSC had a distinct animal, grainy and processed aroma. After pasteurization, the cooked and dairy fat aroma intensified. At the same time the overall dairy aroma, highly characteristic of the control milk, was considerably reduced. An addition of CSC to the diet of ewes resulted in an increase in the content of volatiles, primarily fatty acids. The applied milk pasteurization had a significant effect on a further increase in the contents of volatiles. First of all furans, furanones and furfural, being the Maillard reaction products, were accumulated.

Key words: Sheep milk, sensory analysis, flavor analysis, volatiles in milk.

Abbreviation

PCA, Principal component analysis; CSC, Camelina sativa cake;SPME, solid phase microextraction; GC/TOFMS, gas chromatography/time of flight mass spectrometry.