Headspace Gas Chromatography for Objectively Determining Intensity of Haylage Flavor in Raw Milk

Thirty-six samples of raw milk, from cows fed haylage, were evaluated organoleptically and chromatographically.Gas chromatographic analyses of milk samples were performed by injecting 2 ml of headspace vapor onto a 6.10 m X 3.17 mm Porapak Q column programmed from 85 to 150 C. Separated gases were analyzed with a hydrogen flame detector.Organoleptic evaluations were made by the American Dairy Science Association procedure.Correlation coefficient between haylage flavor scores and total peak areas of gas chromatograms for the milk samples was --.933.A regression equation predicted the flavor score of milk from total peak area of a gas chromatogram obtained on the milk sample.