The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk

Holly J Clarke; Ellen Fitzpatrick; Deirdre Hennessy; Maurice G O'Sullivan; Joseph P Kerry; Kieran N Kilcawley

doi:10.3389/fnut.2022.841454

The Influence of Pasture and Non-pasture-Based Feeding Systems on the Aroma of Raw Bovine Milk

Front Nutr. 2022 Mar 10:9:841454. doi: 10.3389/fnut.2022.841454. eCollection 2022.

Authors

Holly J Clarke^{1

2}, Ellen Fitzpatrick³, Deirdre Hennessy³, Maurice G O'Sullivan², Joseph P Kerry⁴, Kieran N Kilcawley^{1

2}

Affiliations

¹ Food Quality and Sensory Science, Teagasc Food Research Centre, Fermoy, Ireland.
² Sensory Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
³ Teagasc Animal and Grassland Research and Innovation Centre, Cork, Ireland.
⁴ Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.

Abstract

Aroma-active compounds in raw bovine milk produced from cows fed perennial ryegrass (GRS) or total mixed ration (TMR) consisting of grass silage, maize silage, and concentrates were identified by direct immersion sorptive extraction (DI Hi-Sorb), coupled with gas-chromatography-mass spectrometry and olfactometry using odour intensity (OI) and aroma extraction dilution analysis (AEDA). Ninety-nine volatile organic compounds (VOC) were identified in these raw GRS and TMR milk samples; 33 of which were also present in the feed and rumen samples from these diets. Only the abundance of 13 VOC varied significantly based on diet. However, the odours of both raw milks were quite distinct as aroma perception is not influenced by abundance alone but also by the odour activity of each VOC. Approximately, 30% of the VOC influenced the aroma perception of these raw milks. This study clearly highlighted the significant impact of VOC transferring from the diet that influenced the aroma perception of both raw GRS and TMR milk. The aroma of the raw TMR milk was more complex than that of the raw GRS milk, and many of the key dietary-derived-odour-active VOC likely arose during the production of the TMR feed as most were either derived from Maillard reactions or impacted by heat. Seventeen of the 44 odour activities detected differed between both sample types. This study has clearly demonstrated the impact of diet on the aroma perception of raw bovine milk.

Keywords: aroma; bovine; milk; olfactometry; pasture.