Adulteration of endogenous substances as a next challenge in dairy safety: High-throughput analysis of flavours in goat milk based on the molecular mechanism of flavouring components dynamic changes

The addition of flavour compounds to raw milk has significantly impacted the overall growth of the goat milk industry chain and the enhancement of the entire value chain. A high-throughput method for identifying flavour compounds produced by combining naturally occurring components and microbial fermentation processes needs to be established. The current approach overlooked the adsorption-dissociation and dynamic chemical transformations of milk proteins and flavour components. Consequently, the analytical method yields a high rate of false-negative and false-positive results. This review discusses the recent advancements and emerging patterns in food flavour chemistry and analytical chemistry over the past five years. The proposed high-throughput analysis method includes four steps: (i) Analysing the dynamic process of self-assembly and reassembly between milk proteins and flavour compounds, as well as the kinetics of their dissociation release, holds significant academic value. (ii) The structural characteristics of the free flavour compounds released from goat milk exhibit notable distinctions, and the molecular characteristics analytical method centred around the flavour substances is a new strategy to solve the high throughput analysis. (iii) The dynamic chemical changes of flavour components in goat milk during storage are essential clues, and elucidating the underlying molecular mechanism can enhance the precision of the analytical methodology. (iv) By focusing on analysing the transformation law of exogenous characteristic components and endogenous components, developing a multisource data fusion model emerges as a novel approach to address the challenge of identifying flavour compounds in goat milk.