“…Compared with the previous studies, Hettinga, van Valenberg, and van Hooijdonk () identified seven compounds in raw milk using SPME–GC–MS (acetone, dimethyl sulfide, carbon disulfide, 2‐butanone, chloroform, pentanal, and hexanal), while six compounds (acetone, dimethyl sulfide, 2‐butanone, chloroform, pentanal, and hexanal) were identified using purge and trap–gas chromatography–mass spectrometry (PT–GC–MS). Hougaard, Vestergaard, Varming, Bredie, and Richard () found there were 12 kinds of flavor compounds using PT–GC–MS, while Contarini and Povolo () found nine kinds of flavor compounds using SPME–GC–MS in pasteurized milk. The types of flavor compounds found in this study differed from those with the previous reports, which probably reasoned from the factors of cow's lactation, environment, processing operation, and the identified methods.…”