Whetstine, MECKaragul-Yuceer, YAvsar, YKDrake, MA2024-09-182024-09-1820030022-11471750-3841https://hdl.handle.net/20.500.12483/10302Chevre-style goat cheeses were characterized by descriptive sensory analysis as exhibiting sweet dairy flavors as well as a characteristic waxy/animal flavor. Aroma-active compounds (> 80) with high intensities identified by gas chromatography/olfactometry and gas chromatography/mass spectrometry included 2,3-butanedione (buttery), 1-octen-3-one (mushroom), o-aminoacetophenone (grape), lactones (coconut, peach), octanoic acid (sour/waxy), as well as 4-methyl and 4-ethyl octanoic acids (waxy/animal). Subsequent sensory analysis with model cheese systems confirmed that 4-methyl and 4-ethyl octanoic acids were responsible for the characteristic waxy/animal flavor.eninfo:eu-repo/semantics/closedAccessgoat cheese flavorGC/Odescriptive sensory analysischeese flavorArticle688244124472-s2.0-0242494096Q1WOS:000186377100009Q2