Ultrasound processing improves flavor quality and functional lipid profile in goat milk via lipid metabolism modulation

Goat milk is valued for its rich nutritional composition; however, its distinct "goaty" flavor and limited oxidative stability restrict broader consumer acceptance. This study systematically compared thermal (65°C/30 min; 75°C/15 s) and ultrasonic (400-600 W/10 min) treatments on goat milk's lipidome and volatilome via integrated lipidomics and flavoromics. Headspace GC on mobility spectrometry revealed that ultrasound at 500 W boosted the abundance of aldehydes and esters, mitigating thermal degradation. Lipidomics showed the modulation of 213 species, upregulating functional lipids such as linolenic acid (18:3), PUFA, and diacylglycerols, while downregulating sphingolipids-contrasting thermal oxidation. These findings demonstrate ultrasound's enhancement of flavor and functional lipids of goat milk through metabolic modulation, providing mechanistic insights for its application in high-quality dairy.