Revealing the mechanism of flavor improvement of fermented goat milk based on lipid changes.

The mechanism of goat milk (GM) flavor improvement based on lipid changes requires understanding. According to sensory evaluation results, the texture, taste, appearance, aroma, and overall acceptability score of Guishan fermented goat milk (GMF) were higher than those of GM. In total, 779 lipid molecules and 121 volatile compounds were formed from the metabolite–lipid level in the GM and GMF, as determined through lipidomics and gas chromatography–mass spectrometry. The key volatile flavor compounds in the GMF were (E,E)-2,4-decadienal, ethyl acetate, acetoin, 2,3-pentanedione, acetic acid, and 2,3-butanedione. Of them, 60 lipids significantly contributed to the flavor profiles of the GMF, based on the correlation analysis. The triacylglycerides (TAGs) 12:0_14:0_16:0 and 13:0_13:0_18:2 contributed to aroma retention, while TAG and phosphatidylethanolamine were identified as key substrates for flavor compound formation during fermentation. Lipids associated with glycerophospholipid and linoleic acid metabolism pathways significantly affected volatile compound formation in the GMF. This study provides an in-depth understanding of the lipids and flavors of the GMF, and this information will be useful for the development of specific GMF products. • Lipid changes affect flavor formation in fermented goat milk (GMF). • Acetoin, 2,3-pentanedione, and 2,3-butanedione are abundant in GMF. • TAG (12:0/14:0/16:0) and TAG (13:0/13:0/18:2) contribute to aroma retention in GMF. • Flavor compounds are derived from glycerophospholipid and linoleic acid pathways. • Lipid markers are identified to improve the flavor of GMF. [ABSTRACT FROM AUTHOR]