Lactitol and β‐cyclodextrin alleviate the intensity of goaty flavor

Abstract

BACKGROUND Goat milk has balanced nutritional composition, is conducive to digestion and absorption, and does not easily lead to allergic reactions. However, the special goaty flavor in milk has seriously affected consumer acceptance. It is imperative to alleviate the goaty flavor in a safe and efficient way. RESULTS This study indicated that the supplementation of 6 g kg−1 β‐cyclodextrin or 8 g kg−1 lactitol in goat milk significantly alleviated goaty flavor and improved sensory characteristics. Furthermore, the supplementation of β‐cyclodextrin and lactitol had a synergistic effect in reducing the content of free fatty acids that cause goaty flavor. The content of caproic acid (C6H12O2), octanoic acid (C8H6O2), and decanoic acid (C10H20O2) decreased by 42.46%, 39.45%, and 46.41%, respectively, after a combined group was supplemented with 6 g kg−1 β‐cyclodextrin and 7 g kg−1 lactitol, which was significantly lower than in groups given β‐cyclodextrin or lactitol individually. CONCLUSION This study provides a novel and effective approach to alleviate goaty flavor and promote the competitiveness of goat milk products. © 2022 Society of Chemical Industry.