POWERFUL ODORANTS IN BOVINE, OVINE, CAPRINE AND WATER-BUFFALO MILK DETERMINED BY MEANS OF GAS-CHROMATOGRAPHY OLFACTOMETRY

The main compounds responsible for the aroma of bovine, ovine, caprine and water buffalo freshly secreted milk have been identified by means of a gas chromatography-olfactometry technique. Of the fourteen odour -active volatile compounds detected, eight were present in all milks s tudied. Ethylbutanoate and ethylhexanoate (fruit-like aroma), among th e neutral odorants, were the major contributors to the odour of bovine . ovine and caprine milk. The aroma of water buffalo milk was less dep endent on ethylhexanoate and was also due to 1-octen-3-ol (aroma of ra w mushrooms), nonanal (freshly cut grass), indole (stable, animals) an d an unidentified constituent, characterized by a retention index of 8 28, with a typical odour of warm milk and/or smoked cheese. Other arom a components were specific for some types of milk. contributing to the complexity and richness of flavour.