Abstract: Short- Medium chain free fatty acids and conjugated fatty acids of 18 goat ' s milk samples were comprehensively analyzed by gas chromatography. And then the correlation between short-medium chain fatty acids and goaty flavor were analyzed by correlation analysis. The results showed that the main factors for causing goaty flavor were free fatty acids,especially caproic acid(C6∶0),heptanoic acid(C8∶0) and decanoic acid(C10∶0)(p <0.01). Myristic acid(C14∶0) and palmitic acid(C16∶0) were significantly associated with goaty flavor(p<0.05) and had certain contribution to goaty flavor. While the conjugated fatty acids was not significant for goaty flavor(p>0.05),which had little to do for goaty flavor.