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This study aimed to compare the composition of fatty acids in goat milk during lactation with human milk, as well as analyze the differences in their interaction with odor and metabolites. Polyunsaturated fatty acids content was higher in human milk, while odd-chain, branched-chain, and monounsaturated fatty acids content were higher in goat milk with a decreasing trend during lactation. PUFAs in human milk undergo auto-oxidation to produce aldehydes (hexanal), giving it a mild aroma. Butyric acid in goat colostrum mediates the synthesis and auto-oxidation of PUFA, while taurine mediated the hydrolysis of amino acids. They produce a furanone compound (2(5H)-furanone) with a buttery flavor. The presence of butyric acid in goat transitional milk had an impact on flavor and metabolites. The medium chain fatty acid composition of the goat mature milk was affected by nucleic acid compounds, which then oxidized to produce methyl ketone (2-nonanone), giving it an unpleasant flavor. [Display omitted] • Compared the differences in FA distribution between goat and human milk • Human milk had more odor compounds than goat milk • Human milk had higher metabolites levels, while decreasing during goat lactations • The interactions of FAs, odor-active compounds, and metabolites were integrated [ABSTRACT FROM AUTHOR]

[Display omitted] • SERS method for AAm determination assisted with agglomeration was developed and validated. • Raman characteristic peak for the detection of AAm was determined at Δv = 1449 cm−1. • Aggregating agent of 0.5 M NaCl provided the highest enhancement of SERS intensity for AAm. • The LOD, recoveries and RSD were 2.5 μg/L, 94.67 %-117.50 %, and 8.43 %-12.29 %, respectively. This study developed a simple, rapid, stable, and reliable technique for acrylamide (AAm) detection through surface-enhanced Raman scattering (SERS) on an AgNPs substrate with an aggregating agent. Specifically, the agglomeration effects of five types of salt solutions (NaCl, KCl, MgCl 2 , Na 2 SO 4 , and MgSO 4) were investigated at different concentrations and optimized using an orthogonal experiment. The optimal amounts of the aggregating agent, analytes, and AgNPs were 4, 4, and 12 μL, respectively. A linear relationship (peak area I 1449 = 7.4197x + 5984.8, R2 = 0.9971) between the characteristic peak area and AAm concentration was established in the range of 10 to 500 μg/L, and the LOD was 2.5 μg/L. The recoveries and relative standard deviations in the analysis of potato chips samples were 94.67 %–117.50 % and 8.43 %–12.29 %, respectively. The results of the proposed method were consistent with those obtained by LC-MS/MS method. This study demonstrated that SERS has excellent potential for application in the qualitative and quantitative analyses of AAm in fried foods. [ABSTRACT FROM AUTHOR]