Changes in volatile component of goat's milk at different stages on the fermentation by electronic nose

Electronic nose ( PEN3) was used to monitoring the flavor change of goat's milk during the different stages of fermentation in this study. Results indicated that the characteristics of the volatile compounds changed from sensor No.6 ( W1S: broad- methane) into sensor No.7 ( W1W: sulphur- or) , sensor No.9 ( W2W: sulph- chlo) and sensor No.2 ( W5S: broadrange) primarily after the fresh goat's milk fermentated, which made the flavor of goat's milk diffrent. The data were analyzed by principal component analysis and linear discrimination analysis, it was found that the method of PCA can accurately distinguished the goat's milk at different stages of fermentation, the method of LDA reflected the obvious change trend of volatile compounds, and the change trend just was consistent with theory.